(Time 30 min)
Makes: 36 servings
1 sheet frozen puff pastry, thawed
½ cup cherry preserves
4 ounces Brie cheese, cut into ½-inch cubes
¼ cup chopped pecans or walnuts
2 tblsp minced chives
Unfold puff pastry; cut into 36 squares. Gently press squares
Onto the bottom of 36 greased miniature muffin cups.
Bake at 375 for 10 minutes. Using the end of a wooden spoon
handle, make a ½” deep indentation in the center of each. Bake 6-8 minutes
longer until golden brown. With spoon handle, press squares down again.
Spoon a rounded ½ tsp of preserves into each cup. Top with cheese; sprinkle with nuts and chives.
Bake for 3-5 minutes until cheese melts. Yield: 3 dozen
Recipes of the Month - Brie Cherry Pastry Cups
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