How can you go wrong with warm brie and flaky puff pastry? I wanted to create a fun, twist on a baked brie appetizer to go with wine & other nibbles while boating with friends a few weeks back, and this is what I came up with! Super easy and super tasty, pillows of puff pastry are filled with apricot & strawberry-rhubarb jams topped onto brie slices. The “pop” stick is added as a whimsical little twist, and you can guarantee everyone will be ‘ooooh-ing’ and ‘awww-ing’ over the adorable outcome. Hope everyone has a fabulous summer weekend!
Ingredients:
Brie Cheese
Jam of choice (just be sure the jam is a more firm jam, that way it won’t leak from the pastry puffs)
Puff Pastry (either puff pastry squares or an entire sheet is fine)
Cake Pop sticks (cut in half // popsicle sticks work as well)
Egg Wash (1 egg beaten with a trickle of water)
Sparkling Sugar for topping
Directions:
1. Preheat oven to 400 degrees F. Line a baking pan with parchment paper. Cut the cake pop sticks in half using kitchen shears.
2. Cut brie into slices.
3. If using puff pastry squares(like I did, pictured below): cut the squares in fours (each square you used should be somewhere around 2×3 inches. If using puff pastry sheets: you’ll need two puff pastry sheets. For each sheet, it should yield 24 rectangles (making 12 pops). On a floured work surface, cut puff pastry into long vertical slices, then cut across horizontally.
Assembly:
1. Lay one pastry square down, insert cake pop (press down so it is indented inside the brie & pastry square, this will keep the stick from falling out).
2. Add 1 tsp. jam on top of the brie slice.
3. Brush the other edges of the pastry square with egg wash and top with another pastry square. Press down gently. Then, use a fork to crimp the edges.
4. Using a pastry brush, brush the egg wash over the entire pop.
5. Sprinkling sanding sugar over the top.
6. Bake for 10-12 minutes at 400 degrees F., or until golden brown.
