Double Creme Brie in Puff Pastry with Apricot Chutney

By Chef Laura Published: September 21, 2015

• Yield: 36 pieces
• Prep: 10 mins
• Cook: 15 mins
• Ready In: 25 mins

Delicious, Quick and Easy, these will always please even the pickiest palate ...

Ingredients

• 1 box Puff pastry thawed
• 1 pound Double Créme Brie chilled
• 1 jar Apricot Preserves Bon Maman brand recommended
• 2 sprigs thyme fresh
• 1 small Shallot minced
• 1 Tablespoon unsalted butter
• 1 Tablespoon Freshno chili (red jalapeño) minded

Instructions

1. Place butter in a large sauté pan and heat over medium high heat. When butter has melted and foam subsides, add shallot, jalapeno and thyme. Cook 5 minutes, stirring constantly. Reduce heat to medium and add apricot preserves. Cook until preserves have completely melted and flavors have melded. Adjust seasoning to taste.
   
2. While filling is cooking, place puff pastry sheets on a lightly floured surface. Using a square cutter, cut pastry to fit mini muffin tins. Spray tins and gently place puff pastry squares into cups.
   
3. Place a small piece of brie into each cup, then top with the apricot filling, leaving a small rim.
   
4. Bake for 15-20 minutes or until the pastry has turned golden.
   
5. Remove from heat and serve immediately.
   

• Cuisine: American
• Course: Appetizer
• Skill Level: Moderate