Ingredients

The following ingredients have 12 Servings
  • 1 sheet of puff pastry, (thawed according to package directions (half of one 17.3 oz package))
  • 0.3 lb brie cheese, (cut into equally-sized small cubes)
  • 1/4 cup Smucker's Fruit & Honey Strawberry Fruit Spread
  • 1/2 tsp balsamic vinegar, (approximate)
  • 2 tbsp walnut pieces, (chopped)

Instruction

  • Preheat oven to 400°F and grease a mini muffin tin.
  • Flour a work surface and rolling pin and roll out the thawed sheet of puff pastry until it becomes a 10" - 10 1/2" square. It doesn't need to be precise.
  • Using a floured knife or pastry wheel/pizza cutter, cut puff pastry into 12 relatively-equal pieces (they won't be exact). Poke holes in each piece with a fork.
  • Line 12 mini muffin cups with a piece of puff pastry, folding the edges so that they don't run over into the next muffin cup.
  • Bake for 8-9 minutes, or until the cups have puffed and become golden in color. Remove the pan from the oven and use a mini spatula or spoon to press down on the bottom/sides of any pastry cups that have gotten too puffed up.
  • Press a cube of brie into the bottom of each puff pastry cup and place the pan back in the oven. Bake for an additional 3-4 minutes, or until the brie has become creamy and the puff pastry reaches a nice golden-brown color.
  • Remove from oven and let cool for a bit. Once ready to serve, add about 1 tsp of Smucker's Fruit & Honey Strawberry Fruit Spread to each cup.
  • Drizzle a few drops of balsamic vinegar over top and top with a sprinkling of chopped walnuts. Serve warmed or at room temperature.