This easy-to-make recipe is elegant and tasty. It combines the spiciness of pepper jelly with the creaminess of Brie cheese. If you don’t care for pepper jelly, substitute fresh cherry preserves or raspberry jam. Either way, these buttery delights are an excellent appetizer for your next dinner party.
INGREDIENTS
2 sheets of puff pastry
8 ounces of Brie cheese
½ cup Ojai Pepper Jelly (your choice of flavor)
1 egg (beaten)
DIRECTIONS
1. Preheat oven to 400 degrees.
2. Thaw pastry. Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.
3. Combine the beaten egg with a splash of milk or lukewarm water. Brush 12 of the small rectangles with the egg wash. Place a small slice of brie (rind included) on top of the egg wash. Add about ½ teaspoon of pepper jelly on top. Take another square of puff pastry and gently stretch it between your fingers to enlarge the rectangle slightly. Place the puff pastry on top of the cheese and jelly. Use a fork to press the edges together. The egg wash will serve as glue. Ensure that you seal the edges thoroughly by crimping with the fork.
4. Place the prepared brie bites on a baking sheet. Brush lightly with egg wash. Score the top of each turnover twice to allow venting. Bake for 15 minutes or until golden brown. Remove from the oven and allow to cool slightly before serving.
Randy Graham is a private chef and author whose cookbooks include “The Ojai Valley Cookbook,” “The Ojai Valley Vegetarian” and the “The Ojai Valley Vegan.” He has been a vegetarian since 1975 and enjoys cooking for friends and family using ingredients from backyard vegetable and herb gardens.