I have had a long time love affair with cheese and it is my belief that Brie cheese is the best cheese to use as a base for any filled pastry.  Brie has a very mild flavor and can be combined with both sweet and savory foods.  Today I have filled puff pastry with Brie and raspberry preserves to make an adult bite-sized “poptart.”

Adult bite-sized “Poptarts” adapted from Joy the Baker blog

Ingredients

1 sheet puff pastry, thawed but still cold

1/2 wedge of brie (about 4 ounces), cold

1/3 cup raspberry preserves

1 large egg, beaten

splash of milk

kosher salt

Cut the puff pastry into thirds along the creases.  Cut each panel into four pieces and then again into four pieces.  You’ll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and splash of milk.  Brush 12 of the small rectangles with egg wash.  Place a small piece of brie on top of one sheet of egg washed puff pastry.  Top with about 1/2 teaspoon of raspberry preserves.  Place another piece of egg-washed puff pastry on top of the cheese and preserves.  Use a fork to press the edges together.  Make sure to seal the edges well by crimping with the fork.  Prick the top lightly with a fork.  (I have a tendency to overfill everything and my first attempt at this recipe had half of the pockets explode!!!)  Brush the puff pastry on the top and sprinkle with kosher salt.

Place the filled puff pastry on top of a baking sheet lined with wax paper.  Bake the pastries at 375 degrees F for 12-14 minutes.  Depending on your oven you may need to bake a little longer, but the pastries should be golden brown when you take them our of the oven.

These are best served warm and gooey but can also be served at room temperature.  They also make a great breakfast the next morning when you have no time to cook.

Remember to enjoy each bite as they go very quickly!