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.