Mini Brie Rounds Food

MINI BRIE EN CROUTE

Steps:

• set oven to 400F
• When the pastry has thawed, lay it out on a floured surface. Roll it out gently into a 12x12 square. You can use your hands at the end to get it just right. Cut the sheet into sixteen 3" squares.
• Lay a Brie round in the center of each square, and bring up the corners to meet in the middle. You can do a little stretching--- it won't tear the dough. Twist the ends together to secure.
• Set the pastries on a parchment or silicone lined baking sheet and lightly brush with the egg mixture.
• Bake for about 20-25 minutes until the pastries are golden browned.
• Serve hot with your favorite jam.

MINI BRIE EN CROUTE

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll out each pastry to a 10-in. square. Cut each pastry into sixteen 2-1/2-in. squares. Cut Brie into 32 pieces; place a piece of Brie in the center of each pastry square. Bring corners of pastry over Brie and pinch edges to seal., Place 2-in. apart on a parchment paper-lined baking sheets. In a small bowl, whisk egg and water; brush over puffs. , Bake until pastries are golden brown and puffed, 20-25 minutes. Serve warm.

MINI BRIE TARTS

Steps:

• Bake shells according to package directions. Let cool.
• Divide cheese in 12 pieces of equal size. Place in cooked shells.
• Bake in a 350°F oven for 15 minutes until cheese is melted.
• Top each tart with 1 Tsp of red pepper jelly.
• Serve and enjoy!
• Tip:.
• You might prefer to remove the rind off the cheese.
• Shells can be baked and stored in the freezer for up to 1 week.
• Cranberry sauce is a good substitute for red pepper jelly.
• Ready to serve miniature croustades found at the Supermarket are ideal containers for these tarts and a wide range of other fillings. No baking required before filling.

MINI BRIE EN CROUTE WITH CRANBERRY

Steps:

• Cut the brie into 4"x4" square and discard the rounded edges.
• Cut the square into 1-inch cubes (there should be 16).
• Cut each 1-inch cube in half, and put the cheese aside.
• Open 1 can of crescent roll dough, and lay the dough flat on a greased counter space.
• Cut the dough in half lengthwise, and then into quarters widthwise. I recommend using a pizza cutter. This should result in 8 squares of dough.
• Place 1 piece of cheese and 1 table spoon of cranberry sauce onto a square of dough.
• Take the edges of the dough, and pinch them together at the top of the pastry to create a purse-like sculpture.
• Repeat this process to use all of the dough, cheese, and cranberry sauce.
• Place the little brie en croute "purses" 2 inches appart on a greased cookie sheet.
• Pour/brush the beaten egg over the tops of the purses. Make sure the purses are covered in egg from top to bottom.
• Bake purses in oven for 20 minutes at 350 degrees or until golden brown.
• Let cool for 1/2 an hour.
• Enjoy!