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BITES - PUFF PASTRY - Brie Puffs
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| From Redbook | |
| 3 Tbsp | good-quality strawberry or raspberry jam |
| 2 Tbsp | dried cranberries, very finely chopped |
| 1 (14-oz) pkg | frozen all-butter puff pastry, thawed |
| 1 large | egg. beaten with 1 tsp water |
| 3 Tbsp | whole-grain mustard |
| 1 (6-oz) wedge | brie cheese cut Into 32 3, 4-inch cubes |
1. Position oven racks to divide oven into thirds. Heat oven to 375 F. Line two rimmed baking sheets with parchment paper. In a small bowl, mix together jam and cranberries.
2. On floured surface, with floured rolling pin, roll pastry to 16 x 16-inches. Cut into four 8-inch squares. Working with one square at a time, brush lightly with egg mixture. Cut into 4 strips from top side. Cut strips tn half crosswise, making 8 rectangles. Place one piece of brie on bottom half of each rectangle, 1/2 inch from edge. Top each with scant 1/4 tsp each mustard and jam mixture. Fold uncovered half of pastry over brie, so edges meet. With floured hands, press firmly to seal. With floured fork, press edges to seal. Place side by side on one baking sheet. Repeat with remaining pastry and ingredients. Freeze 10 minutes.
3. Brush puffs with egg mixture. Arrange on prepared baking sheets, about 1 inch apart. Bake until well-browned about 20 minutes, rotating sheets halfway through. Let cool 5 minutes before serving warm.
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