Only three ingredients and a few minutes of your time will wow your guests with a punch of flavor in this savory, puffy, delectable appetizer. Truth be told, we make them any old time at home because they’re SO good.
1 package puff pastry dough
1 wheel brie
8 large basil leaves for mini-muffin tin, 6 large leaves for standard muffin tin
Thaw pastry in refrigerator. It needs to be thawed, but cold – so don’t let it sit on the counter to thaw.
Preheat oven to 400 degrees F
Open pastry from the three folds. Use a knife or pizza cutter to slice along vertical lines, creating three long sheets of pastry.
For mini-muffin tin, slice long sheets into four equal pieces each. If using standard size tin, slice pastry into three equal squares per length (resulting in 12).
Spray mini-muffin tin with non-stick spray, then press one square of pastry into each muffin cup.
Remove wrapping from brie, and slice into 1/2 inch cubes.
Place one square of brie and one-half basil leaf in each pastry square.
If you like, fold the edges over on themselves to enclose the pastry, and brush the tops with lightly beaten raw egg. I like to leave them open.