Peach Hot Pepper Brie In Puff Pastry Cups Food
EASY BAKED BRIE IN PUFF PASTRY
Baked Brie in puff pastry is a crowd-pleasing appetizer made with Brie cheese topped with jam, wrapped in puff pastry, and baked until melty. An easy crowd-pleaser!
Provided by Elise Bauer
Categories Appetizer Quick and Easy Brie Cheese Super Bowl
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven: Preheat the oven to to 350°F.
Nutrition Facts : Calories 160 kcal, Carbohydrate 13 g, Cholesterol 28 mg, Fiber 0 g, Protein 6 g, SaturatedFat 5 g, Sodium 190 mg, Sugar 10 g, Fat 9 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
PEACH HOT PEPPER & BRIE IN PUFF PASTRY CUPS
These are a great and super easy appitizer. I made these for a party and everyone thought I spent so much time cooking. They only took a few minutes to prepare.
Provided by Luckeydevil
Categories Cheese
Time 25m
Yield 48 serving(s)
Number Of Ingredients 3
Steps:
- Defrost the puff pastry and separate the strips.
- Cut each strip into three squares. Then cut those squares into four squares.
- Line mini muffin pan with liners and place a puff square in each liner so the corners go up the sides some.
- Put a small amout of brie about 1/4 teaspoons on the squares, then same amount of the hot pepper peach preserves.
- Bake at 400 for 12-15 minutes. Remove liners from pastry before serving, if desired.
Nutrition Facts : Calories 52.4, Fat 3.9, SaturatedFat 1.6, Cholesterol 5.9, Sodium 52, Carbohydrate 2.7, Fiber 0.1, Sugar 0.1, Protein 1.7
PEACH BAKED BRIE
The most difficult part about this elegant recipe is waiting for it to cool! Thin apple slices work wonderfully as crackers.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- On a lightly floured surface, roll out pastry into a 12-in. square. Cut off corners to make a circle. Spread preserves to within 1 in. of pastry edge; sprinkle with pecans. Place Brie on top; fold pastry over the cheese and pinch edges to seal., Place seam side down on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until golden brown. Serve warm with toast and crackers.
Nutrition Facts : Calories 346 calories, Fat 21g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 280mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 3g fiber), Protein 9g protein.
BRIE PUFF PASTRY
My husband was in the Air Force, so we've entertained guests all over the United States. I acquired this recipe while in California. It's one of my favorite special appetizers. -Sandra Twait, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Cut Brie horizontally in half. Sprinkle bottom half with blue cheese; replace top., On a lightly floured surface, roll pastry into a 14-in. square. Trim corners to make a circle. Spoon jam onto center of pastry; sprinkle with almonds. Top with Brie., Lightly brush edges of pastry with beaten egg. Fold pastry over cheese, pinching edges to seal; trim excess pastry as desired., Transfer to an ungreased baking sheet, seam side down. Brush pastry with beaten egg. Bake until golden brown, 20-25 minutes., Immediately remove from pan to a serving plate; let stand 45 minutes before serving. Serve with crackers.
Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 424mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
HOT PEPPER PEACH SPREAD
I love the combo of juicy summer peaches with zippy hot peppers. This spread is great on an English muffin with cream cheese as a sweet treat, but works equally well as a topping for grilled salmon. The jelly is quite colorful and also makes a nice holiday gift when the days of summer are long gone. Note: Adjust the amount and type of peppers to your own personal taste and desire for "heat."
Provided by PainterCook
Categories Sauces
Time 55m
Yield 7 1/2 pint jars
Number Of Ingredients 12
Steps:
- In a large stockpot or Dutch oven over medium-high heat, combine mashed peaches and tomatoes, fresh hot peppers, lime juice, onion, red bell pepper, red pepper flakes, and cayenne.
- Stir in the powdered pectin (a 1-3/4 oz. packet). Bring to a boil.
- Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
- Remove pot from heat and skim off foam with a metal spoon.
- Put a dried red chili in each of your sterilized, hot, half-pint canning jars. Ladle the spread immediately into jars, allowing 1/4 inch head-space at top.
- Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
- Remove jars and cool on wire racks.
Nutrition Facts : Calories 520, Fat 1.1, SaturatedFat 0.3, Cholesterol 0.7, Sodium 10.5, Carbohydrate 131.9, Fiber 3.2, Sugar 126.7, Protein 2.5
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