Camembert And Cherry Pastry Puffs Recipe

Ingredients

1

sheet frozen puff pastry (from 17.3-oz package), thawed

1/4

cup dried cherries, finely chopped

3

tablespoons cherry preserves

4

oz Camembert cheese (do not remove rind), cut into 1/4x1/4-inch pieces

2

tablespoons finely chopped pecans or hazelnuts

Preparation

Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray. On lightly floured surface, unfold pastry sheet. Cut sheet into 6 rows by 6 rows to get 36 (1 1/2-inch) squares. Lightly press 1 square into center of each muffin cup, pressing center to bottom of cup with finger. Bake 10 minutes.

Meanwhile, in small bowl, mix cherries and cherry preserves until well blended; set aside.

Press centers of pastry cups with handle of wooden spoon; bake 6 to 8 minutes longer or until golden brown.

Immediately press pastry cups in center again. Fill each cup with about 1 heaping teaspoon cheese; top with 1/4 teaspoon cherry mixture. Sprinkle evenly with pecans.

Bake 2 to 4 minutes or just until cheese is melted. Carefully remove from muffin cups; place on serving platter. Serve warm.

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