I made these for company on Christmas Eve. They were a hit, but It was just my mom and my sister, so they probably wouldn’t tell me if they tasted awful. My mom did take the recipe and all of my leftover ingredients to make them for her company, so I think she liked them.
I thought they were quite tasty, and took minimal effort – perfect for busy holiday times. This recipe is from my friend Betty at this site.
1 sheet frozen puff pastry (from 17.3-ounce package), thawed
1/3 to 1/2 cup red cherry preserves (see substitution note)
4 ounces Brie cheese, cut into 1/2x1/2-inch pieces (36 pieces)
1/4 cup chopped pecans
2 tablespoons chopped fresh chives (I didn’t add these)
Heat oven to 375°. Spray 36 miniature muffin cups with cooking spray. Cut pastry into 36 (1 1/2-inch) squares. Slightly press each square into muffin cup; press center with finger.
Bake 10 minutes. They will be all puffed up, so press the center with handle of a wooden spoon (I used the handle of my whisk – it was the perfect shape). Bake 6 to 8 minutes longer or until golden brown. Immediately press again in center. Fill each with about 1/2 teaspoon preserves. Top with cheese piece, pecans and chives.
Bake 3 to 5 minutes or until cheese is melted. Serve warm.
If you like spicy foods, try substituting red or green jalapeño jelly for the cherry preserves. It's a delicious touch of sweet and spice!
(I used green jalapeño jelly – not too spicy, just a little bit of heat like an after burn. We liked these more than the cherry ones.)
Also, since there was extra jalapeño jelly I poured some on top of a brick of cream cheese and we spread this on crackers – good stuff!
Go ahead and assemble the cups and bake up to 4 hours in advance, omitting the final bake time for melting the cheese. Cover with plastic wrap and refrigerate until ready to bake. Right before serving, heat at 375° just until warm and cheese is melted.