Baked Brie Puffs

Little puff pastry appetizers are filled with a mixture of Hot Pepper Peach Spread, apples and Brie cheese.

Ingredients

  • 1 sheet Puff pastry
  • 1/4 cup Robert Rothschild Farm Hot Pepper Peach Spread
  • 1/2 cup Fuji apple, finely chopped
  • 2-3 oz. Brie cheese
  • 1 Egg
  • Water
  • Directions
    1. Thaw and roll out a sheet of puff pastry on a cutting board. Roll out with rolling pin to thin out dough. Cut with pizza cutter into squares that are about 2-3 inches in size.
    2. In a small bowl, mix together the Hot Pepper Peach Spread and apples. Cut down the large chunks of peach from preserves.
    3. Remove hard exterior crust of brie cheese, slice and place a small piece of cheese onto a puff pastry square. Spoon some apples and preserves over the cheese.
    4. Make an egg wash by whisking the egg with a little water in a small bowl. Moisten outside edges with egg wash and cover with a second puff pastry square. Seal the edges around the square with a fork.
    5. Place filled puff pastry squares on a parchment lined baking sheet and bake in 400 degrees F oven for 15 minutes.

Products used in this recipe

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