Raspberry Brie Puffs

2 sheets puff pastry (aka: 1 box; found in the freezer section)
1/2 wedge of brie, cold
1/3 cup jam (I used Raspberry)
1 large egg, beaten
Splash of Milk

The puff pastry comes in thirds, so we’re going to use this to our advantage.  You remember folding paper in grade school and it was either a hotdog or a hamburger?  This is like a hotdog and we want to cut that in half, and the each of those halves in half.

Beat the egg. I mean, really give it a good ole sucker punch.  Once its beaten, add a splash of milk and combine.   Brush 12 of the rectangles with the egg wash.  If you want to put the puff pastry on a stick, now’s the time to do so!  Press the popsicle stick about halfway up the puff pastry and press gently.  Place some brie (rind and all) over the popsicle stick and top with your choice of jam.  Take another rectangle of puff pastry, widening with your fingers to make it slightly bigger, and place it over the jam and cheese.  Use a fork to press the edges together, crimping the sides.

Place each finished brie on a baking sheet lined with parchment paper.  Brush with egg wash.

Bake 12-14 minutes, or until golden brown at 375 degrees.


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