Pastry wrapped Brie cheese is topped with raspberry preserves and pecans for a bite-sized appetizer.
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1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
3 ounces Brie cheese, cut into 30 (1/2-inch) cubes
1/3 cup raspberry preserves
1/4 cup chopped pecans
Heat oven to 400°F.
Cut thawed puff pastry sheets with 2-inch round cookie cutter. Place 1-inch apart onto ungreased baking sheet. Refrigerate 15 minutes or until firm.
Cut halfway through pastry rounds using 1-inch round cookie cutter. Refrigerate 15 minutes or until firm.
Bake pastry rounds 8-10 minutes or until puffed and golden brown. Cool 10 minutes. Remove 1 inch pre-cut area of puffed top and half of soft center from each pastry round with tip of sharp knife.
Place 1 cube cheese into each pastry round. Continue baking 5 minutes or until cheese is melted. Remove from oven. Top each with 1/2 teaspoon preserves; sprinkle with pecans. Serve warm or at room temperature.
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I have most often made this with the prepared phyllo cups in the freezer section. These are interesting and something different for guests to try, plus you can make them ahead and then pop them in the oven in batches if necessary so you can keep serving warm ones. They are a little gooey and flaky, but small enough that they're not too messy. Nice to keep these few ingredients on hand. Recommended for parties or for trying a few new appetizers with family before you serve them to others.
These were so delicious they almost didn't make it to the party. I was kept eating them on the way there:
To make them even quicker, I used the pre-made pastry shells which are pre-baked so they only took the 5 minutes for the brie to melt.
I will definitely make these on weekends just for me to snack on!!