Peach Hot Pepper Brie In Puff Pastry Cups Recipes

Steps:

• Defrost the puff pastry and separate the strips.
• Cut each strip into three squares. Then cut those squares into four squares.
• Line mini muffin pan with liners and place a puff square in each liner so the corners go up the sides some.
• Put a small amout of brie about 1/4 teaspoons on the squares, then same amount of the hot pepper peach preserves.
• Bake at 400 for 12-15 minutes. Remove liners from pastry before serving, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
• Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
• Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.

Steps:

• On a lightly floured surface, roll out pastry into a 12-in. square. Cut off corners to make a circle. Spread preserves to within 1 in. of pastry edge; sprinkle with pecans. Place Brie on top; fold pastry over the cheese and pinch edges to seal., Place seam side down on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until golden brown. Serve warm with toast and crackers.