Brie Appetizers in Puff Pastry

I have been looking to make some easily passed appetizers that would be just as good hot or at room temperature that I really liked, and this recipe fits the bill.  This version is with brie and nuts ans dried fruit, but I think there are lots of possible combinations of fillings that would be equally delicious.

3 Tbs.  brown sugar


1/4 cup  dried cranberries

1/4 cup  pecans

1 pound puff pastry, homemade or store-bought

1/2 pound Brie cheese, cut into 1/2" cubes   1) Preheat the oven to 450F. Grease the cups of a 24-48-cup mini-tart pan, or mini-muffin pan.  The yield depends on the size pan.  This recipe is for small cups.

2) Combine the brown sugar, cranberries, and pecans in food processor and pulks until chopped.

3) Roll the pastry 1/8"  thick on a floured surface. Cut out  2 1/4" squares (larger if your mini muffin pans are larger), using a knife or pastry wheel and a straight edge; an accordion cutter, or a pastry/biscuit cutter. You'll probably need to gather and re-roll the dough a couple of times to get the right amount of squares.

4) Press the center of the squares into the prepared mini tart or muffin cups; their corners should stick out from the edge of the cups. Fill each square with 3/4 teaspoon of the brown sugar mixture, and top with a cube of Brie.
5) Bake for 12 to 15 minutes, until the pastry is golden and the Brie is just beginning to bubble
6) Remove from the oven, allow to cool for 5 minutes, remove the pastries from the pan, and serve warm.