Baked Brie Puffs

Baked Brie Puffs


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
1 Egg



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.