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Brie and Cherry Pastry Cups
Nb persons: 0
Yield: 36 appetizers
Preparation time: 30 minutes
Total time: 55 minutes
Source: Betty Crocker Holiday Recipe Collection magazine 2008
1 sheet | frozen puff pastry, (from 17.3 oz. pkg.), thawed |
1/2 c. | red cherry preserves |
4 oz. | Brie cheese, cut into 1/2x1/2" pieces (36) |
1/4 c. | chopped pecans |
2 Tb. | chopped fresh chives |
Heat oven to 375 degrees. Spray 36 mini muffin cups with cooking spray. Cut pastry into 36 (1 1/2") squares. Slightly press each square into muffin cup; press center with finger. Bake 10 minutes. Press center with handle of wooden spoon. Bake 6-8 minutes longer or until golden brown. Immediately press pastry cups again in center. Fill each with about 1/2 tsp. preserves. Top with cheese piece, pecans and chives. Bake 3-5 minutes or until cheese is melted. Serve warm.
Each appetizer =60 calories
Substitution: try red or green jalapeno jelly for the cheery preserves.
Do-Ahead: Go ahead and assemble the cups and bake up to 4 hours in advance, omitting the final bake time for melting the cheese. Cover with plastic wrap and refrigerate until ready to bake. Right before serving, heat at 375 degrees just until warm and cheese is melted.
Special Touch: Arrange these pretty cups on tiered serving plates with fresh rosemary and cherries.
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