Recipe created by 2016 Glorious Bites Semi-finalist: Josie Lanzi
This glorious appetizer from Josie Lanzi, one of our Washington, D.C. Glorious Bites 2016 Semi-Finalists, pairs perfectly with our Sonoma Brut sparkling wine. The apricot and brie with ham in a pastry is creamy and flavorful. The apple flavors and toasty finish mesh well with the flavors of the pastry pops.
¼ cup apricot preserves
¼ cup pecans chopped fine
¼ cup dried apricot chopped fine
¼ cup extra lean turkey ham chopped fine
½ teaspoon fresh thyme chopped fine
1/8 teaspoon ground pepper
2 sheets frozen puff pastry, thawed
8 ounce Brie cheese round cut in 9 equal pieces
½ teaspoon pink salt
1 egg beaten
9 cookie-pop sticks
Pre heat oven 400 degrees. Line two cookie sheets with parchment paper.
In a small bowl add the first 6 ingredients mix well.
On a clean board lay flat the puff pastries with a pizza cutter cut each pastry into 9 equal squares. Place 9 of the squares on the line cookie sheets. Brush the outer edge of 9 pastry squares with a little egg wash place in the center of the 9 squares 1 tablespoon of the apricot mixture take your cookie-pop sticks and push in the center of the pieces of brie place the sticks down to center brie pieces on the apricot mixture.
Next take the other 9 squares of puff pastry and gently seal the pops by stretching the dough a bit to cover the filing and create perfect even squares.
To secure to filing inside the pops take a fork and press on the outer edge of the pops. Brush each with egg wash and sprinkle with pink salt.
Bake in oven 15 minutes until pastry is nice and golden. Let cool for 5 to 7 minutes before serving.
Makes 9 servings.