BITES - PUFF PASTRY - Brie and Cherry Pastry Cups
Nb persons: 36
Yield:
Preparation time:
Total time:
Source:
| Brie and Cherry Pastry Cups Betty Crocker Ingredients | |
| 1 sheet | frozen puff pastry, (from 17.3-ounce package), thawed |
| 1/3 to 1/2 cup | red cherry preserves |
| 4 ounces | Brie cheese, cut into 1/2x1/2-inch pieces (36 pieces) |
| 1/4 cup | chopped pecans |
| 2 tablespoons | chopped fresh chives |
Directions
1. Heat oven to 375°. Spray 36 miniature muffin cups, 1 3/4x1 inch, with cooking spray. Cut pastry into 36 (1 1/2-inch) squares. Slightly press each square into muffin cup; press center with finger.
2. Bake 10 minutes. Press center with handle of wooden spoon. Bake 6 to 8 minutes longer or until golden brown. Immediately press again in center. Fill each with about 1/2 teaspoon preserves. Top with cheese piece, pecans and chives.
3. Bake 3 to 5 minutes or until cheese is melted. Serve warm.
Tips
If you like spicy foods, try substituting red or green jalapeño jelly for the cherry preserves. It's a delicious touch of sweet and spice! 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° just until warm and cheese is melted. Arrange these pretty appetizer cups on tiered serving plates with fresh rosemary and cherries.
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