tip
Serve warm.
Ingredients
| 1 | pkg (450 g) puff pastry, rolled into two 10-inch (25 cm) squares | 1 |
| 4 oz | triple cream Brie cheese, cubed | 250 ml |
| 1 cup | Ontario Chilled and Pitted Cherries, thawed and drained | 250 ml |
| 2 tbsp | sweet chilli sauce | 30 ml |
Directions
Cut each piece of pastry into sixteen 2-inch (5 cm) squares. Fit into tartlet or mini muffin shells. Top each with a piece of brie, 1 tsp (5 ml) of cherries and 1/4 tsp (1 ml) chili sauce.
Bake in the centre of a 400 F (200 C) oven for 15 minutes or until the pastry is puffed and golden and the filling is bubbly. Let cool slightly.
Try these other
great recipes
 |
Debbie's Nectarine and Plum Crisp |
 |
SUMMER FRUIT SALAD ROLLS |
 |
Brown Butter Blue Plum Skillet Cake |
 |
Plums in Yogurt and Honey |
 |
Pan-Fried Tenderloin with Fennel and Caramelized Peaches |
