I love brie and puff pastry, but sometimes, a big wedge of brie shrouded in pastry is just too dense and overwhelming, especially for informal parties.
So, I decided to see what happened if I used those exact same ingredients, but made them bite-sized.
I used a pizza cutter to slice some pre-made puff pastry into even squares, then used them to wrap little squares of brie. Then I baked them in a 350 degree oven on a cookie sheet for 15-20 minutes, until they puffed up.
I didn't think that the bites would stay open, and they didn't, but the brie stayed mostly in the puff pastry, and didn't leak out too much. After a couple minutes to cool down, they were ready to go.
This is a great, easy appetizer, and one that I would do again. The bites are a bit more work than just wrapping the entire brie in pastry, but they're more versatile, too.
I also found out that, before cooking, these freeze extremely well. So you can make a bunch, put them on a cookie sheet, toss them in the freezer, then put them in a plastic bag. So, if you have unexpected guests, you can just let them thaw while the oven is warming.
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4 comments:
and i do the po'man's version... pillsbury crescent rolls and brie, cut brie, wrap in crescent rolls, bake until browned... it's also yummy and easy.
Ooh, crescent rolls would be great. Much easier, too.
I used the puff pastry because I had one sheet leftover from another recipe. Many of my recipes start out that way..."OK, I've got a bunch of X, now what can I make with it?"
Thanks for stopping by the blog.
I am of the opinion that bite sized versions of things are always better...especially in puff pastry.
Case in point, one of the appetizers at my friend's wedding last year were "Ruben bites"
Now, a good Ruben is my favorite food ever. Bite sized in puff pastry?
Closest thing to Heaven that I ever expect to experience.
-Reggie
Oooh! Good ideas!
Perhaps with a dash of bacon salt with the brie pre-bake... :)
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