By Chef Loretta Paganini
Ingredients
1 lb Brie cheese
1 (17.3 oz.) box frozen puff pastry
Raspberry preserve
Instructions
- Cut the brie into ½ inch pieces. Place on a platter and put the cheese in the freezer while you thaw the puff pastry for 30 minutes at room temperature.
- Unfold the thawed pastry, press together seams and roll lightly with a rolling pin to smooth it out. Cut each sheet into 16 squares per sheet.
- Lightly spray a mini-muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up.
- Place a dab of raspberry preserve in each cup, then top with a piece of cheese.
- Bake at 400 degrees F for 10 to 12 minutes, until golden. Serve warm.
Notes:
Can be prepared ahead and refrigerated until ready to bake, or you can bake them and re-warm about 10 minutes at 350 degree F before serving.
