Brie Raspberry Pastry Cups

"This originally came from Taste of Home magazine but I modified it slightly once I played around with a few batches. Great bite-sized appetizers or snacks. Use whatever flavor preserves you like, or use a variety. Cranberry sauce in place of the preserves also works well for holiday parties. I skipped the nuts and chives on mine just to save time and they were still delicious, but I think the nuts would add another layer of flavor that would be worth it."
 
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Ready In:
32mins
Ingredients:
5
Yields:
36 pastry cups
Serves:
12-18
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ingredients

  • 1 sheet frozen puff pastry, thawed
  • 12 cup raspberry preserves (or flavor of your choice)
  • 6 ounces brie cheese, cut into 1/2-inch cubes (I cut mine smaller to melt better)
  • 14 cup chopped pecans (or walnuts)
  • 2 tablespoons minced chives (optional)
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directions

  • Unfold puff pasty and cut into 36 squares. Gently press squares onto the bottoms of 36 miniature muffin cups coated with cooking spray.
  • Bake at 375 F for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-inch deep indentation in the center of each. Bake 6-8 minutes longer or until light golden brown. With spoon handle, press down squares again.
  • Spoon 1/2 teaspoonful of preserves into each cup. Top with cheese, and sprinkle with nuts and chives, if using.
  • Bake for 3-5 minutes longer or until cheese is melted.

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