Puff pastry squares are filled with chopped apples, creamy brie, and our sweet Heat Hot Pepper Peach Preserves. These delicious baked Brie Puffs are perfect to serve alongside a salad, main course meal or simply on their own as a party appetizer.
1 sheet Puff pastry
1/4 cup Robert Rothschild Farm Hot Pepper Peach Preserves
1/2 cup Fuji apple, finely chopped
2–3 oz. Brie cheese
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 triangles that are about 2 - 3 inches in size. In a small bowl, mix together the Hot Pepper Peach Preserves and apples. Cut down the large chunks of peach from preserves. Remove hard exterior crust of brie cheese, slice and place a small piece of cheese onto a puff pastry triangle. Spoon some apples and preserves over the cheese. 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 triangle. Seal the edges with a fork. Place filled puff pastries on a parchment lined baking sheet and bake in 400 degrees F oven for 15 minutes.