Brie and Jam Puff Pastry Bites

• Refrigerated

  • 1 Egg, large

• Condiments

  • 4 tbsp Jam

• Dairy

  • 4 oz Brie cheese

• Other

  • 2 10x10-inch sheets puff pastry, thawed in the refrigerator overnight

Found on bostongirlbakes.com

Description

Ingredients

• 2 10x10-inch sheets puff pastry, thawed in the refrigerator overnight
• 1 large egg, beaten
• 4 ounces Brie cheese, cold
• 4 tablespoons of jam ( I used apricot, fig, and raspberry)

Directions

• Unfold the thawed puff pastry on a lightly floured work surface. With a rolling pin, gently roll the pastry so that it is an even 11-inch square. With a 1 1/2-inch round cookie or biscuit cutter, cut circles out of the pastry (48 rounds total). Beat the egg in a small bowl, then lightly brush each pastry. Top 12 of the pastry rounds with 1/4 teaspoon of your jam and 1 small piece Brie cheese. Carefully place the remaining pastry rounds on top of the Brie and jam, brushed egg side down. Pinch the ends closed, then gently crimp the edges with a fork to secure. Prick each pastry with a fork to allow the air to escape. (If making ahead, see notes section below.) Repeat with second pastry sheet. Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place pastry on the prepared sheet and brush lightly with egg. Bake for 12 to 16 minutes, or until puffed and golden brown. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.