There are quite a few people who claim they can live just on appetizers.I am sometimes one of those people, and these decadent and luscious brie cheese puffs are reason enough.
The idea, picked up from Joy the Baker, is simple: fill puff pastry with brie cheese slices (crust and all), topped with a sweet something (I used quince paste, but you can use cherry or apricot jam), sealed and baked.
They can be served at their best while still warm, or even room temperature is good.
Small dinner apps, or girls’ movie night, or just because. These are all good enough reasons to make these pockets of goodness.
quince paste (or jam or choice)
1 eggs, for brushing
Preheat oven to 425F.
Lay thawed puff pastry squared on a baking sheet.
Place on one half a fairly thick slice of brie, and top the brie with a slice off quince paste or about half a teaspoon of jam.
Fold the pastry over the cheese, enclosing it like a parcel.
Push with the spikes of a fork along the edges to seal.
Brush lightly the tops with a lightly beaten egg.
Bake for about 20 minutes until puffed and golden.
Serve warm or at room temperature.