Brie, Pecan & Lingonberry Purses Print Email

DuFour Puff pastry
Brie, Camembert, or a similar cheese
Lingonberry preserves*
Roasted & salted pecan halves (optional)
Beaten egg or butter

Thaw and prepare puff pastry according to package directions. Roll out gently with a dusting of flour as needed. Cut into 3-inch squares, brush away any excess flour and lay out side by side on countertop.

Keep cheese cold and cut into small pieces approx 1 x 1 x 1/2 inch. Press a roasted and salted pecan into the cheese and place the cheese rind-down in the center of pastry. Top cheese with a small dollop of lingonberry preserves*.

Brush the outside 1/2-inch of each mini pastry with water to make it sticky and gently fold the sides up into a purse, pressing and pinching the pastry together to hold into shape. Any number of shapes is possible; just do your best to seal them well. Chill well before roasting, can be made early in the day and roasted later – keep covered with plastic.

To Cook: Preheat oven to 425 degrees and adjust rack near the top of the oven. Place pastries on a parchment-lined cookie sheet and brush all of the exposed pastry well with the beaten egg or butter. Bake at 425 degrees, preferably in a convection oven, until puffed and brown, about 10 minutes. – Chef Michaelangelo (mick) Rosacci,

*Other tasty preserves include chutneys, Primo spicy preserves, or any dark berry preserves.