Makes 32 kisses.
- 1/2 to 2/3 pound brie cheese (wedges are fine)
- 1 (17.3-ounce) box frozen puff pastry
- Hot pepper jelly – red in colour
Cut the brie into 1/2-inch squares (leave the rind on if you like). Place on a dinner plate and put the cheese in the freezer while you thaw the puff pastry for 30 minutes at room temperature.
Unfold the thawed pastry, press together seams and roll lightly with a rolling pin to smooth it out. Cut each sheet into fourths, then cut each fourth in half. Cut the halves in half to make 16 squares per sheet.
Lightly spray a mini muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up. Place a dab of pepper jelly in each cup, then top with a piece of cheese.
Bake at 400 degrees for 10 to 15 minutes, until golden. Serve warm. (Can be prepared ahead and refrigerated until ready to bake, or you can bake them and rewarm about 10 minutes in a 350-degree oven before serving.).
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My changes:
- Used Cranberry Jalepeno jelly from this nice lady in Austin named Joy.
- Didn't use mini-muffin pans, instead used a regular baking sheet. This required folding the four corners of each square up and pressing them together lightly. There was a little leakage, but worked well (and is easier than cleaning a mini-muffin pan).
Other suggestions from guests:
- Use more than 1/2 inch squares of cheese -- about double seemed right.
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