Thursday, December 18, 2008
My good friend, Marilyn, and I discovered these in a little restaurant in Salt Lake City and decided that they couldn't be very hard to make. We were so right! Two ingredients and you're in business.
Pepperidge Farms Puff Pastry
Thaw the pastry. Cut it into 3" squares. Place about 1 tsp of brie on the center of the square and fold the four corners of pastry to a point (sort of like a wonton). Bake at 400° until they are golden brown. You can brush them with eggwhite but there's no need. Serve warm with cranberry jalepeno or raspberry jelly. A fabulous appetizer! Enjoy!