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Autumn Puff Pastry Bites CLINTON KELLY

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An app you could whip up in minutes!

ingredients
AUTUMN PUFF PASTRY BITES
1 sheet puff pastry (thawed)
1/4 cup apricot jam (plus more to garnish)
1 tablespoon fresh thyme leaves
1 Granny Smith apple (peeled, sliced 1/4-inch thick round slices)
1/4 cup brie cheese
1 tablespoon olive oil
1/4 cup whole pecans
Kosher salt (to taste

directions
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Using a 2-inch in diameter biscuit cutter, cut the puff pastry into 2-inch rounds. Using a 1-inch in diameter biscuit cutter, score puff pastry in the center of the round to indent pastry slightly. Use a toothpick to poke additional holes around the indented ring. Place the puff pastry rounds on the prepared baking sheet.
In a small saucepan, add the apricot jam and thyme and warm slightly over medium-low heat. Spoon a 1/2 teaspoon of the jam into the center of each puff pastry round. Using the 1-inch biscuit cutter, cut the apple slices into 1-inch rounds. Top with an apple round and a 1/2 teaspoon of brie.
Bake in the oven for 12-15 minutes until golden brown. Remove from the oven and allow to cool slightly. Brush the tops with a little more apricot jam and top with the toasted chopped pecans.
To Toast Pecans: In a small saute pan over medium heat, add the olive oil. Add the pecans and toss occasionally. Toast until golden brown and crunchy, about 5-7 minutes. Season with salt and roughly chop.
Tip: If brie is not your type of cheese, substitute it with your favorite melty cheese, like muenster!

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