by Stephanie of I Am A Food Blog
When the holidays roll around I’m always looking for simple, delicious bites for quick and easy entertaining. These brie puffs are perfect. They’re a miniature version of brie en croute, which is a fancy way of saying brie wrapped in pastry and baked until warm and gooey.
I especially like the miniature versions because you can pick them up with one hand and do not have to bother with utensils. The ones I made here are accented with honey and thyme, but you can let your imagination run wild. Use your favorite jam, brown sugar, nuts, herbs, or spices to mix things up.
By Stephanie of I Am A Food Blog
Servings: Makes 16 puffs
2 sheets puff pastry, thawed but cold
1/2 wedge (4 ounces) of Wisconsin brie cheese
1 large egg
1/4 cup honey
2-3 springs fresh thyme
Flake sea salt
Preheat the oven to 375°F.
Working with 1 sheet of puff pastry at a time, cut each sheet into 16 equal rectangular pieces, resulting in 32 pieces of puff pastry total.
Cut Wisconsin brie into 16 similarly sized pieces and set aside.
Lightly beat egg with splash of water. Brush half (16 squares) of puff pastry pieces with egg wash and place a piece of brie on each. Drizzle with honey and add several leaves of thyme.
Top brie and honey pieces with remaining puff pastry. Use fork to crimp edges together, making sure they are well sealed.
Place pastries on parchment paper-lined baking sheet and brush tops with remaining egg wash. Sprinkle with sea salt and remaining thyme. Bake 12-14 minutes or until puffy and golden brown. Remove from oven and enjoy immediately.