Apricot Pecan Brie Tartlets
Main Line Entertains
1 8-ounce wheel Brie cheese, chilled
1-1/2 17-ounce packages frozen puff pastry sheets, thawed
1/4 cup apricot preserves
24 pecan halves
Preheat the oven to 425°. Remove the rind from the cheese and cut into 24 cubes. Roll the pastry into a 10 x 15 inch rectangle on a lightly floured surface and cut into 24 squares. Fit the squares into miniature muffin cups, extending the corners over the rim. Bake for 10 to 12 minutes or until puffed and golden brown.
Remove from the oven and gently press the handle of a wooden spoon into the center of each pastry to form a shell. Fill each shell with 1/2 teaspoon of the preserves. Top each with a cheese cube and a pecan half. Bake for 5 minutes or until the cheese melts. Serve immediately.
Note: You may use miniature phyllo pastry shells instead of the puff pastry.
Yield: 2 dozen
Notes:
Opted to use phyllo shells as that’s what I had on hand
Went with half walnuts as I didn’t have pecans
Since the shells were pre-baked I shortened the bake time to about 5 minutes, and just allowed the cheese to melt