Bocconcini di pasta sfoglia al brie

Ingredienti

• spray oil (or butter for greasing muffin pan)
• 1 sheet puff pastry (thawed)
• 6 ounces brie cheese (cut into 24 equal cubes, ~1/4 ounce each (recipe note #1))
• 1/2 cup cherry preserves (or other fruit preserves)
• 1/4 cup finely chopped toasted walnuts (or finely chopped toasted pecans (recipe note #2))
• fresh thyme leaves (or finely chopped fresh rosemary)

Preparazione

1. 1

   Preheat oven to 400℉.

2. 2

   Grease a 24-cup mini muffin pan (or 2, 12-cup mini muffin pans).

3. 3

   Unfold thawed puff pastry sheet on a lightly floured surface. Roll pastry into an even 10 x 15-inch rectangle. With a sharp knife or pizza wheel, cut into 24, 2 1/2-inch squares (Rectangle should be 4 squares wide and 6 squares long).

4. 4

   Press pastry squares into greased mini muffin tin so that the squares form even cups for filling. Bake 10 minutes.

5. 5

   Remove partially baked pastry from oven and press center of each pastry cup down gently with the handle end of a wooden spoon. Place once cube of brie and a teaspoon of cherry preserves into each cup. Return to oven and bake 10 minutes more. Remove from oven and allow to cool slightly. Sprinkle chopped walnuts evenly over cups and top each with several thyme leaves. Transfer bites to platter and serve.