Bocados de hojaldre con brie y frambuesa, mantecosos, fundentes y perfectos para fiestas

Ingredientes

• 1 sheet frozen puff pastry, thawed
• 6–8 ounces brie (rind on is fine)
• Raspberry jam or preserves (or fresh raspberries)
• 1 egg (for egg wash)
• Honey, for drizzling (optional)
• Fresh thyme or rosemary, finely chopped (optional)
• Sea salt flakes and black pepper (optional)
• All-purpose flour, for dusting the counter
• Cooking spray or butter, for greasing the muffin tin

Preparación

1. 1

   Preheat the oven to 400°F (200°C). Grease a mini muffin tin (or line a baking sheet if making flat squares).

2. 2

   Lightly flour your work surface. Unfold the thawed puff pastry and gently roll it to smooth the seams and slightly thin it, about 10–11 inches square.

3. 3

   Cut the pastry into 24 even squares (about 2 inches each). For larger bites, cut 16 squares.

4. 4

   Press each square into a mini muffin cup to make a little pastry “basket.” If baking flat, place squares on a parchment-lined sheet and gently score a small border.

5. 5

   Cut the brie into small cubes, about 3/4 inch each. Remove the rind only if you prefer, but it’s delicious and melts fine.

6. 6

   Add 1 piece of brie to each pastry cup. Top with 1/2 teaspoon raspberry jam (or 1 fresh raspberry).

7. 7

   Beat the egg with 1 teaspoon water. Brush the exposed pastry edges with the egg wash for a glossy golden finish.

8. 8

   Bake for 12–15 minutes, until the pastry is puffed and deep golden and the brie is molten.

9. 9

   Cool in the pan for 3–5 minutes. Transfer to a platter, then drizzle with honey and sprinkle with thyme, a pinch of salt, and pepper.

10. 10

    Serve warm. If the jam settled, add a tiny extra dot on top for shine and color.