brie in puff pastry

These puff pastry savory treats are delicious and extremely easy. I made them as one of the appetizers for my mother's 50th birthday. You'll want to make it right before serving--they're best hot, with the brie still melted and the pastry warm and soft.



Brie Puffs
makes 18
1 pkg puff pastry, frozen
1 wedge of brie

Defrost the pastry overnight in the fridge.

The next day, unfold the pastry and use a sharp knife to cut it into nine squares.



Take one square and place a dollop of cheese in the center of it. Fold the points together so they meet in the center, and then pinch the edges sealed.



Repeat with the other eight squares, then with the second sheet of pastry.

Bake at 400 degrees for 10 minutes or until lightly golden. If you bake them too long, they'll get crunchy. I like them flaky and soft--these were a bit on the too-golden side for me. But still, with puff pastry and brie, you can't really go wrong.

I also did a variation of this the next day, because I only used one sheet of the pastry for the brie. I cut the pastry into 16 squares (4x4) and filled them with a mixture of chopped apples and cream cheese.



They came out lovely; not too sweet and very rich.