Quick and easy puff pastry appetizers, filled with Brie and topped with assorted jams, jellies or spreads.
1sheetpuff pastrythawed, about 12" square
1/4cupPrésident Spreadable Brie
1largelarge eggmixed with 1 tsp water
Assorted JamsSpreads or Jellies, for topping
Thyme leaves or sprigsfor garnish
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
Place thawed puff pastry sheet on a large, lightly floured cutting board. Using a sharp knife or a pizza cutter, cut the sheet into as many 3-inch by 3-inch squares as you can get from the sheet.
Take one 3x3-inch square. Place in front of you with one of the points at the bottom. Fold the bottom half of the diamond shape up over the top half to make a triangle. Using a sharp knife, but two slits as shown, making sure they don't meet. Unfold the pastry place on the prepared baking sheet. Repeat with remaining 3-inch squares.
Place a rounded teaspoon of Président Spreadable Brie in the centre of each of the squares. Once filled, take one of the flaps and fold it overtop of the Brie and press down on the other side, as shown. Repeat with the other flap, as shown. Repeat with the remaining pastries.
Beat egg in a small bowl. Brush the pastry with the egg wash.
Bake in preheated oven for 15-18 minutes, or until puffed and golden. Remove to a cooling rack to cool slightly, before serving (filling will be hot!). Serve topped with small spoonfuls of jams, jellies or spreads (see Notes below for topping ideas).
Topping Ideas: Apricot Jam, Fig Jam or Spread, Lingonberry Jam, Hot Pepper Jelly, Sweet Red Pepper Jelly, Blueberry Jam, Raspberry Jam, Apricot Jalapeno Jelly, Bacon Jam, Thin slice of apple or pear with a walnut and a drizzle of honey. Garnish with a few thyme leaves or a small sprig of fresh thyme.Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!