Brie Puffs with Michigan Dried Cherries

These are a great small dessert that you can freeze and bake one or two when you just want a little taste of something sweet.

Brie Puffs with Michigan Dried Cherries

  • 1 sheet puff pastry dough, thawed
  • French creme brie, cut into 1/2-inch cubes
  • 1/4 cup dried cherries
  • 1/4 cup pecans
  • 3 tbsp. butter
  • 3 tbsp. brown sugar
  • 3 tbsp. sherry or brandy (use your best)

Roughly chop the cherries  and pecans.  Saute in butter in a nonstick skillet for a few minutes.  Add sugar, remove from heat, add sherry or brandy. It will sizzle some, then place back on the burner.   Stir continually while cooking another couple of minutes.  The liquid will be absorbed and the pecan/cherry mixture will become caramelized.   Yum! Be careful as it could burn towards the end of the cooking time.  I take off the heat and stir to see how much (if any) liquid is left.  Allow to cool until you can handle it.

Sprinkle some semolina flour or cornmeal on your work table and roll out the thawed pastry so it is big enough to get about 2 dozen, 2-inch squares. Using a pizza cutter cut the pastry. Place a cube of brie in the center of each square, add about 1/2-tsp. pecan/cherry mixture and push down a little to make it neat.  Stretch pastry squares on your work table and gently pull it  over the cheese/pecan mixture; pinch the edges together and form into a ball.  Freeze.

Bake while frozen in a 400°F oven for up to 15 minutes or until golden brown.

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