Cherry and Brie Puff Pastry Pockets
Creamy brie cheese and sweet homemade cherry preserves are wrapped up in a buttery and flakey dough for a delicious combination.
Servings: 4
Ingredients
- 6 oz dark sweet cherries frozen
- ¼ cup granulated sugar
- ½ tbs corn starch
- 1 tbs water
- 1 pkg. Wewalka Puff Pastry Dough
- 8 oz brie cheese sliced into rectangular slices
- 1 egg
- 2 tbs water
Instructions
- Preheat oven to 400 degrees.
- In a medium sized saucepan, heat cherries and sugar on medium-low heat, stir well. Press the cherries down with the back of your spoon, mashing them slightly to release more of their juices. Simmer for 5 minutes, stirring frequently. Whisk corn starch and water together and add to cherries, stirring until thickened. Remove cherry preserves from heat and allow to cool completely.
- Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and place on a baking sheet. Using a pizza wheel or a sharp knife, cut dough into 8 pieces. On four of the pieces, lay a slice of brie and spoon about 2-3 tablespoons of cherry preserves on top of each.
- In a small bowl, whisk the egg and water together. Brush the edges with egg wash and cover each square with a piece of remaining dough. Pinch the edges of pockets shut with a fork.
- Brush the tops of each pocket with a light coating of egg wash and sprinkle with sugar. With a sharp knife, cut two slits into the tops of each pocket to allow air to be released.
- Bake for 15-20 minutes or until lightly browned.