Around the holidays it’s important to have some good appetizers on hand and the ones you can prep ahead of time are even better. I made these for Thanksgiving and popped them in the oven so we had something to snack on while we finished up all the main dish details. They seemed to be a hit so I would make them again. Usually I do a whole brie wrapped in puff pastry, but I like doing these better.
The issues I had with this recipe is I cut more squares out of the dough then the recipe calls for. I had to make another pecan filling batch to use the 2nd sheet of dough and I had left over cheese. With that said I forgot to pinch the tops together so that might be why my filling leaked out a little. I would also bake them a little longer the dough seemed a little raw on the bottom. I would make these again, I love the idea of bite size appetizers. You can serve them with crackers if you like, but I don’t think it needed it.
Bourbon Pecan Brie Puffed Pastries
(Adapted from Baked in the South)
1/4 cup chopped pecans
2 tablespoons butter
1 tablespoon bourbon
1/4 cup brown sugar
1 package puff pastry thawed
1 lb brie
Heat butter in medium saucepan and add the pecans and bourbon.
Toast pecans slightly and then set aside to cool.
Cut puff pastry into 3 equal strips. Cut each remaining strip into 3 squares for a total of 9. Grease muffin tin. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. I cut them in 4 squares instead of 3.
Place about 1 tablespoon round of brie in the middle of each pastry.
Top with the browned pecans and some sugar. Fold pastry over filling, pressing corners together to meet in center. Brush with egg wash. I forgot to pinch them and also forgot to brush with egg wash.
Bake at 350 for 25-30 minutes until brown.