Easy Brie and Cherry Puff Pastry Squares will be the ace up your sleeve when it comes to easy appetizers. These are perfect when friends come calling during the holiday season and beyond!
From the holidays to book club to football games, appetizers set the scene. Whatever your scene, you’re probably busy like me, and I say the easier to pull together a delicious appetizer, the better. Easy Brie and Cherry Puff Pastry Squares have you covered!
Thinking about holiday dinners (and pre-dinner noshing) sometimes throws me into a whirl. Everything always works out (my husband does most of the main-dish cooking – hooray!), but that doesn’t stop my anxiety. I’m always thinking, “What will everyone love? When will I find the time to make something fab? I need more time!”
These puff pastry appetizers are perfect for your New Year’s Eve fun! They’re flaky and so tasty. With barely any prep work or clean up, you couldn’t ask for anything better. In fact, as I started to make these, I had to send my husband out on a grocery errand. By the time he got back, they had just finished baking.
Easy Brie and Cherry Puff Pastry Squares are a treat: the pastry is the perfectly puffy cover for the creamy Brie and sweet preserves. For a fresh, earthy touch, I added a bit of fresh rosemary in the mixture. Can I just say, mmm!
This recipe makes nine squares, so if you’re hosting a bigger group, consider doubling up on the recipe. I hope you’ll try Easy Brie and Cheery Puff Pastry Squares this season – you’ll love them!
When you’re in need of an easy-to-make appetizer that is elegant and tasty, reach for Easy Brie and Cherry Puff Pastry Squares!
If you need an easy-to-make, delicious appetizer try these Easy Brie and Cherry Puff Pastry Squares -- so many good flavors wrapped in a flaky, puffed pastry!
- 1 package puff pastry (2 sheets), thawed
- 2 ounces cherry preserves
- 4-5 ounces Brie cheese, cut into thin pieces
- 1-1/2 teaspoon fresh rosemary leaves, cut into small pieces
- 1 egg white
- All-purpose flour for dusting the work surface
- Preheat the oven to 400 degrees F. Sprinkle the flour over a flat work surface.
- Unfold the pastry and cut each sheet into equal thirds, lengthwise (along the fold lines), then cut in three equal rows, widthwise, to form nine squares for each sheet.
- One by one, place about a teaspoon (or a bit more) of the cherry preserves in the center of nine squares. Spread it out slightly with a spoon, but not to the edges.
- Sprinkle a bit of the rosemary over the preserves, and top with a slice of Brie (you’ll want the cheese to cover most of the preserves so you may use a bit more, if needed).
- Place a remaining square of pastry over each. Press the edges together slightly with your fingers, then use a fork to seal the edges tightly, all the way around each square.
- Brush the tops of each square with the egg white. Place them on a baking sheet, 2 inches apart. Use a sharp knife to cut two small vents into the top of each square.
- Bake at 400 degrees F. for 15-20 minutes, or until the tops are golden.