Brie Puffs

Brie Puffs

Makes about 36

2 sheets puff pastry, thawed

1 jar strawberry jam

8 oz. brie, trimmed of outer coating and softened

                 (just nuke it for 30 sec. or so)

2 T. sherry

Preheat oven to 350º.  On a floured surface open up the puff pastry and with your finger, try and close up the seams.  Using a 1 ½” biscuit cutter cut out rounds of pastry.  You don’t have to roll it out at all.  On parchment lined sheet pan, place the rounds for 15 to 20 minutes or until lightly golden.  Transfer to a wire rack to cool completely.  Carefully slice the tops off the puffs.  Using a small spoon, break some of the pastry bottom so there is enough room to put filling. Spoon about a teaspoon of jam in the bottom.  Mix the cheese and sherry together until well blended and spoon on top of jam.  Replace lids.

I freeze them on trays and then, because they are a bit delicate, I don’t bag then when frozen but put in a glad ware container.  You can put parchment on the top of the bottom layer and place another layer on top.

Right before serving take out to thaw.  It doesn’t take long.