Peach Hot Pepper Brie In Puff Pastry Cups Recipes

PEACH BAKED BRIE

Steps:

• On a lightly floured surface, roll out pastry into a 12-in. square. Cut off corners to make a circle. Spread preserves to within 1 in. of pastry edge; sprinkle with pecans. Place Brie on top; fold pastry over the cheese and pinch edges to seal., Place seam side down on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until golden brown. Serve warm with toast and crackers.

PEACH HOT PEPPER & BRIE IN PUFF PASTRY CUPS

Steps:

• Defrost the puff pastry and separate the strips.
• Cut each strip into three squares. Then cut those squares into four squares.
• Line mini muffin pan with liners and place a puff square in each liner so the corners go up the sides some.
• Put a small amout of brie about 1/4 teaspoons on the squares, then same amount of the hot pepper peach preserves.
• Bake at 400 for 12-15 minutes. Remove liners from pastry before serving, if desired.

BRIE CHERRY PASTRY CUPS

Steps:

• Unfold puff pastry; cut into 36 squares.
• Gently press squares onto the bottoms of 36 miniature muffin cups coated with cooking spray.
• Bake at 375 degrees for 10 minutes.
• Using the end of a wooden spoon handle, make a 1/2-inch deep indentation in the center of each.
• Bake 6-8 minutes longer or until golden brown.
• With spoon handle, press squares down again.
• Spoon a rounded 1/2 teaspoonful of preserves into each cup.
• Top with cheese; sprinkle with nuts and chives.
• Bake for 3-5 minutes or until cheese is melted.