PEACH & PISTACHIO BAKED BRIE PUFFS

January 13, 2014
Rachel Schultz

Brie wins the award for greatest disparity in how much I like it prepared different ways. Let me explain. Raw brie is kind of disgusting to me. But then the ordinary act of baking the brie changes everything. And then some. It’s might be one of my favorite foods. I love it in crescent roll baked brie and roasted strawberry & chocolate brie grilled cheese. (That second one there might be my answer to the dreaded last meal ever question.)

Naturally, these bite-size baked bries are a must for my mouth. We brought a huge plateful to our New Year’s Eve party and they were demolished. You’ll love them.

PEACH & PISTACHIO BAKED BRIE PUFFS from Rachel Schultz-3

PEACH & PISTACHIO BAKED BRIE PUFFS
Serves 48 puffs

2 sheets puff pastry, thawed
4 ounces brie, cut in 1/2 inch cubes
1/2 cup peach preserves
1/4 cup pistachios, chopped

Preheat oven to 375 degrees. Slice each puff pastry sheet into 24 rectangles. Place pastries in mini muffin pans and bake for 10 minutes.

Remove pastries from oven and use a utensil to poke down the center. Return to oven and bake for 3-5 more minutes. Remove from oven again. Top with brie, peach, and pistachios.

Bake for 3-5 more minutes.

PEACH & PISTACHIO BAKED BRIE PUFFS from Rachel Schultz-2

 

PEACH & PISTACHIO BAKED BRIE PUFFS
 
Author:
Serves: 48 puffs
Ingredients
  • 2 sheets puff pastry, thawed
  • 4 ounces brie, cut in ½ inch cubes
  • ½ cup peach preserves
  • ¼ cup pistachios, chopped
Instructions
  1. Preheat oven to 375 degrees.
  2. Slice each puff pastry sheet into 24 rectangles. Place pastries in mini muffin pans and bake for 10 minutes.
  3. Remove pastries from oven and use a utensil to poke down the center.
  4. Return to oven and bake for 3-5 more minutes.
  5. Remove from oven again. Top with brie, peach, and pistachios.
  6. Bake for 3-5 more minutes.

Adapted from Love & Olive Oil.

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