Bouchées de brie au miel pimenté (en pâte feuilletée)

Ingrédients

• 2 sheets of puff pastry
• 8 oz brie
• 1/2 cup raspberry jam
• 2 tsp fresh thyme (chopped)
• 2 tbsp hot honey (homemade or store-bought)

Préparation

1. 1

   Place Brie in the freezer for 15-20 minutes. This will make it easier to cut.

2. 2

   Preheat the oven to 375 degrees. Generously spray a 24 count mini muffin tin with baking spray.

3. 3

   Lightly flour a flat surface. Roll out the sheet gently to 10x12 inches. Cut into 24 pieces by cutting into 4 equal pieces long ways and then 6 equal pieces going the short ways (see the photos in the post for a visual). Place a piece of puff pastry into each slot of the mini muffin tin. Prick the bottom of each piece of dough with a fork three times.

4. 4

   Pull the brie out from the freezer and cut 48 cubes that are about ½ inch each (see the photos in the post for a visual of the size). Place one cube of brie in each muffin tin (saving the remaining 24 cubes for the next round, preferably back in the freezer). Next, add ½ teaspoon of jam on the top of each.

5. 5

   Repeat with second piece of pastry sheet and the remaining pieces of brie.

6. 6

   Bake at 375 degrees for 18-22 minutes. Drizzle with ¼ teaspoon of hot honey immediately. Sprinkle with fresh thyme. Let sit 5 minutes. Transfer to cooling rack or serving tray.