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.