Brie Kisses

Raise your hand if you noticed my blog was broken for most of the day yesterday.  I didn’t notice until 10pm, when I sat down to write a blog post.  The Picky Apple fixed it, but we really have no idea what went wrong.  My apologies!

These little Brie Kisses made an excellent appetizer and lunch-y addition to my Easter brunch menu.  They are relatively fool-proof, though you do want to make sure your Brie cubes are not too large.  A few of mine were too large and made a bit of a mess in the muffin pan.  I used a green pepper jelly that was labeled “Mild”.  Next time I’ll use a “Hot” one for more oomph.

Brie Kisses

from Gooseberry Patch Christmas All Through The House

Makes 32

Ingredients:

• 2/3 pound Brie cheese
• 17.3 oz. package frozen puff pastry
• red and green hot pepper jelly (I just used green)

Cut Brie into 32 half-inch cubes; arrange on a plate and place in the freezer.  Let pastry thaw at room temperature for 30 minutes; unfold each pastry and roll with a rolling pin to remove creases.  Slice each sheet into quarters; slice each quarter in half.  Cut each piece in half one more time for a total of 32 squares.  Place squares in greased mini muffin cups; arrange so corners of dough point upwards.  Bake at 400 degrees F for 5 minutes.  Place one Brie cube in center of each pastry.  Bake 10 minutes or ’til edges are golden.  Remove from pan.  Immediately top with pepper jelly.