Appetizer: Baked Brie Puff Pastry Bites

Appetizer: Baked Brie Puff Pastry Bites
Appetizer: Baked Brie Puff Pastry Bites

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

mini puffs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

Ingredients

  • Brie

  • Puff Pastry Sheets (package of 2)

  • 1

    large egg, beaten

  • 1

    tbs. water

  • Filling:

  • Honey

  • Dried Cherries

  • Toasted Pecans, chopped

  • Filling 2:

  • Pesto

Directions

Defrost puff pastry overnight in refrigerator. Soak cherries in hot water for 1 minute, dry and cut into small pieces. Soak in small bowl of honey until ready to use. Unfold the thawed puff pastry on a lightly floured work surface. With a rolling pin, gently roll the pastry so that it is an even 11-inch square. With a 1 1/2-inch round biscuit or cookie cutter, cut circles out of the pastry leaving as little space as possible between each circle (about 48 rounds total from one sheet. Or, cut into squares with pizza cutter). Beat the egg and water in a small bowl, then lightly brush each pastry. Top half of the pastry rounds with small piece of brie cheese, 1/4 teaspoon cherry/honey mixture, and pecans. OR, top with 1/4 teaspoon pesto and small piece of brie cheese. Carefully place the remaining pastry rounds on top of the Brie, brushed egg side down. Pinch the ends closed, then gently crimp the edges with a fork to secure. Prick each pastry with a fork to allow the air to escape. You can freeze on baking sheets covered in parchment paper in freezer for 30 minutes before transferring to airtight bags to keep in freezer for up to one month. Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place pastry on the prepared sheet and brush lightly with egg wash. Bake for 12 to 16 minutes (15 to 20 minutes if frozen), or until puffed and golden brown. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.

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