Baked Brie & Friends Puff Pastry Cups

Baked Brie & Friends Puff Pastry Cups (Yes, I know I need to work on my food photography.)

It’s Friday.  Friday is almost everyone’s favorite thing to thank God for, even before loved ones and not accidentally hitting that pedestrian who was walking in the crosswalk because you were too busy trying to figure out what that crap under your nails was or if the people at your important lunch meeting noticed it.  (Well?  There aren’t any casual dining establishments called TGI Spouse or TGI Didn’t Accidentally Hit that Pedestrian etc.)

One of the reasons Nick and I look forward to Fridays is that we get to have our favorite decadent treat, baked brie with champagne, and not feel too bad about over-indulging.  We can worry about that on Saturday because there’s nothing else to do besides feel bad about ourselves and watch the Food Network all day.  These delicious brie cups are easy to make, completely customizable and delicious to the last bite!  I hope you enjoy them as much as we do.

Half-assed Recipe follows:

You will need:

  • 1 or 2 medium sized wedges of Brie cheese.  I usually buy the Giant/Stop ‘n Shop brand because it is inexpensive and melts beautifully.
  • 1 Package of Pepperidge Farm Puff Pastry Cups (in the frozen section with pie crusts)
  • 1 Granny Smith Apple, chopped
  • 1 Mango, chopped
  • 2 Jalapenos, chopped
  • 1 Red Bell Pepper, chopped
  • 1/4 White Onion, chopped

You can omit or add any ingredient you like to that list.  This is the mix that has worked out best for me; the kick from the peppers is awesome with the sweetness of the mango and tartness of the apple.  And onion is just good in everything.

Once you have chopped all of your fruits and veggies, it’s time to mess with the cheese.  Cut off the rind and cube the cheese, then set it in a bowl with some plastic wrap over it.  Line a cookie sheet with parchment paper or foil and bake the pastry cups as directed on the box until they are puffed up but not completely done (usually about 15 minutes), then remove from the oven.

Using a fork, carefully (they are hot!!!) remove the little hats (or tops, if you must call them that) and begin filling the cups with your brie cubes and fruit.  I usually put three cubes in the bottom, then some fruit and veggies (that’s the “Friends” part!!), then more cheese, etc.  Once the cups are as full as they can get, put their little hats back on and throw them back in the oven till the cheese is just melting and the cups are golden brown.  This usually takes about 8-10 minutes.  If some of the brie sneaks out, that’s okay; just wait a few minutes before you remove them from the pan.  This is when you’ll be glad you put parchment paper or foil down!

Serve the cups hot alone or with a side of your choice.  I like a lightly dressed spinach salad or some fruit and nuts.

VARIATION!

Sometimes I like to saute the fruit and veggies in some balsamic vinegar and strawberry fat free yogurt ahead of time.  You can also add pine nuts or almonds for extra yummyness.

I hope you enjoy this as much as we do!

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