Creamy Brie in Puff Pastry

This easy-to-make recipe is elegant and tasty. It takes advantage of the spiciness of Suze McClellan’s fresh pepper jelly and the creaminess of Brie cheese.  If you do not care for pepper jelly, substitute a fresh cherry preserve or a raspberry jam. Either way, these buttery delights are an excellent appetizer for your next dinner party.

Ingredients:

2 sheets puff pastry

8 ounces Brie cheese

1/2 cup Ojai Pepper Jelly (your choice of flavors)

1 egg (beaten)

Directions:

Preheat oven to 375 degrees.

Thaw pastry. Cut the puff pastry into thirds along the creases.  Cut each panel into four pieces.  One sheet of puff pastry will yield 12 rectangles.  Cut each rectangle in half.  You’ll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg with a splash of milk or tepid water.  Brush 12 of the small rectangles with egg wash. Place a small slice of brie (rind and all) on top of the egg wash. Top with about 1/2 teaspoon of cherry 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 jelly.  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 prepared brie bites on baking sheet.  Brush lightly with egg wash. Bake for 14 to 15 minutes or until golden brown. Remove from the oven and allow to cool slightly before serving.