This is a fabulous 3 ingredient appetizer that will make you look like a kitchen genius. These mini-pop tarts are super simple, elegant, fun, and scrumptious! Plus they look so cute when piled up on a platter. This is a recipe that you can get crafty with: go ahead and play around with jams and fruit spreads. Marmalade is a tangy foil for soft cheese, hot pepper jelly would also add a good zetz (smack) of flavor. As for cheese? If you want a pungent jab choose a bleu cheese. A nice ‘n salty feta will sing well with a sweet fig preserves or a sour cherry jam .
Sour Cherry-Brie Mini Pop Tarts:
2 sheets of puff pastry
1/2 -3/4 cup sour cherry jam
6 oz. brie, cut into 1″ cubes
1. Roll out puff pastry sheets one at a time. With a pizza cutter or a super sharp knife, cut each sheet into quarters and cut each quarter in half. (You will have 16 rectangular shaped dough pieces).
2. In bottom half of each rectangle, place a heaping teaspoon of jam/jelly, top with a brie cube. Fold top half of dough over filling. With a fork, crimp around the edges of pop tart to seal in the filling.
3. Optional Here you can go from a 3 -ingredients-kitchen-genius, to a 4-ingredient- freakin’ Martha Stewart: Brush pop-tarts with egg wash (1 egg whisked together with 1 tbsp. water).
4. Evenly place pop tarts on a parchment lined or well-sprayed baking sheet (allow about a 2 inch space between each, they puff up gorgeously). Place in oven and baked for 18-20 minutes or until light golden brown. Serve warm.
Yields: 16 mini pop tarts.