You’ll need a small wheel of brie. The rind is completely edible, but if you’re not a fan, just use a really sharp knife and cut some of it off like this photo below.
The first flavor is a classic: pepper jelly. Tabasco is a widely available brand that you can find near the other jams and jelly’s at the grocery store. It’s exactly what it sounds like- jelly made with hot peppers. It’s sweet and spicy and perfect with cheese and pastry.
Puff pastry is something you can buy in the frozen section at the grocery store. When it’s thawed, roll it out a little thinner than it comes and then cut into squares (a pizza cutter works great for this). Place a cube of cheese on each square and then top it with a spoonful of pepper jelly. You don’t need exact measurements here, just go with it!
The other flavor combo I love is a mixture of fig jam and our Vanilla Fig Balsamic. The balsamic vinegars in our shop aren’t thin and watery, they’re more the consistency of a balsamic glaze so they work great in things like this.
I mix 2 parts jam to 1 part vinegar and whisk it smooth.
Then it’s the same ol’ drill.
When all your squares are filled, just grab the corners and pull them up into little packages. It doesn’t matter what they look like really, because they’ll look totally different once they’re baked.
Brush them with a little egg wash to make the tops pretty.
And as they baked they kind of open and spill out a little and it’s all part of the beauty if you ask me.
The pastry is SO flaky and buttery and that cheese is melty and creamy and the fillings are the perfect compliment.
I like to drop a few green onions on the pepper jelly ones, in particular. These really just take minutes to put together and everyone loves them! They’d be a perfect little Valentine’s bite.
