prep time: tbd
cook time: 12 - 14 minutes
servings: 24 squares
2 sheets puff pastry - thawed but still cold
1/2 wedge of brie - cold and cut into 24 wedges
1/3 cup cherry jam (or any preferred flavor)
1 large egg - beaten
splash of milk
popsicle sticks (optional)
1. preheat the oven to 375 degrees. cut the puff pastry into thirds along the creases. cut each panel into 4 pieces (they will be about 2 1/4-inches tall and 3-inches wide. 1 sheet of puff pastry will yield 12 rectangles). cut each rectangle in half (24 little rectangleles will create 12 pockets).
2. combine beaten egg and splash of milk. brush 12 of the small rectangles with egg wash. place a popsicle stick halfway up the puff pastry and press gently. place a small sliver of brie on top of the egg wash and stick. top with 1/2 teaspoon jam.
3. press a small rectangle square between your fingers to make it slightly bigger. place it on top of the cheese and jam. use a fork to press the edges together (the egg wash will act as glue). make sure to seal the edges well by crimping with the fork.
4. place a rack in the center of the oven. place prepared brie bites on a parchment lined baking sheet. brush with egg wash. sprinkle with a touch of salt. bake for 12 - 14 minutes or until golden brown. remove from oven and allow to cool slightly before serving.
- joy the baker