Rated 5 stars by 1 users
6 ounces blueberries
1/4 cup Blueberry Jam
2 teaspoons cornstarch
2 teaspoons water
1 tablespoon fresh chopped basil
2 puff pastry sheets, thawed
4 ounces brie, cut into 12 peices
1 egg, beaten
2 teaspoons sugar
Add blueberries and Blueberry Jam to a small saucepan. Bring to a simmer over medium heat. Cook until blueberries start to breakdown slightly.
Make a slurry by combining cornstarch and water. Stir into the blueberry mixture. Cook until mixture is thicken. Transfer to a bowl to cool.
Line a sheet pan with parchment paper. Roll each puff pastry into 11x11 inch square. Cut into thirds along the crease, and then cut each third into 4 rectangles. You should have 24 total rectangles. Place 12 on the parchment lined sheet pan.
Top each of the 12 rectangles with jam and brie. Brush the edges with egg and top with second puff pastry rectangle. Use a fork to crimp and seal the edges. Place in freezer for 15 minutes.
Preheat oven to 425°F. Remove sheet pan from freezer. Brush the puff pastry with egg wash and sprinkle with sugar. Cut a slit in the top of each to allow steam to escape.
Bake for about 15 minutes or until golden and crisp.
Calories 290, Fat 19 grams, Saturated Fat 6 grams, Carbs 25 grams, Fiber 0 grams, Sugar 6 grams, Protein 6 grams, Cholesterol 25 milligrams, Sodium 170 milligrams
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