Wednesday, December 21, 2011

Baked Brie

These bite-sized treats come together with puff pastry. It's buttery. It's flaky and light. It's buttery. It's totally buttery. They are sweet little cheese pockets. And they will haunt your dreams this holiday season. Psst! A lot of brie was eaten in the making of these pockets. Shh! These are best served warm. It's warm cheese baked in a buttery crust with sweet jam. If you need more convincing to make this...I just...dunno.

Baked Brie
Makes 24 squares

2 sheets puff pastry, thawed but still cold
1/2 wedge of brie, cold
1.3 cup guava jam (or any flavor you fancy)
1 large egg, beaten
Splash of milk

Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They'll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry should yield 12 rectangles. cut each rectangle in half. You'll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and plash of milk. Brush 12 of the small rectangles with egg wash. Place a popsicle stick halfway up the puff pasty and press gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with 1/2 tsp of guava jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together. The egg wash will act as a glue. Make sure to seal the edges well by crimping with the fork.

Place a rack in the center of the oven and preheat oven to 385 degrees. Place prepared bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt. Bake f0r 12 to 14 minutes or until golden brown.

Remove from the oven and allow to cool slightly before serving.

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