I have a horrible confession, I love cheese. Brie is by far my favorite, I could probably eat it every day and never get sick of it. I made this dish countless times over the holiday season and it always got rave reviews. It’s perfect for a girls night in, super bowl party, or really any event. I love to serve this right out of the oven when the puff pastry is still fluffy and beautiful, but you can also make this ahead and serve it room temperature.
1 wheel of brie
1 package of puff pastry dough, cut into 24 rectangles
1 jalapeno sliced
1/3 cup apricot preserves
1/3 cup slivered almonds
Take the puff pastry dough out of the freezer and let it thaw for about 30 minutes, or until it is easy to handle. Slice the dough into 24 rectangles, place 12 on baking sheets. If your dough starts to crack just put it back in the freezer for a few moments to firm it up.
Layer a Tablespoon of apricot preserves, a slice of brie, a slice of jalapeno and a few slivered almonds on each piece of dough.
Wet the edges of the dough and cover with another piece of puff pastry dough, crimp the edges with a fork.
Bake at 350 degrees for 20 minutes, or until golden and fluffy. As you can see from my pictures some of delicious filling seeped out when baking, don’t get too concerned about crimping the edges of the pastry- some of the filling may seep out when baking.
I like to serve these warm, but they are also great room temperature! I’m enjoying a plate of these tonight while I catch up on Downton Abbey.