Chefbecky - Brie Kisses?

[swquilts]

Chefbecky! Could you please post or PM the recipe for the Brie Kisses? They sound veryyyyy good!!

Thanks!

[Gracie]

Sue I was thinking the same thing when I read that post!

Please please share! it's such a tease to mention something that sounds wonderful! ;)

Loren

[JaneStarr]

I found this recipe online:

HOT BRIE KISSES
based on a recipe by Jane Snow which appeared
in the Pittsburgh Post-Gazette

2/3 lb. brie cheese
2 sheets puff pastry (1 17.3 oz. box)
hot pepper jelly

Thaw puff pastry at room temperature for about 30 minutes.
Unfold pastry and roll lightly with a rolling pin to remove creases.
Cut each sheet into fourths, then cut each fourth in half. Cut
each piece in half again to produce 16 even squares of dough
per pastry sheet.

Lightly spray mini-muffin cups with vegetable oil. Fit a square
of dough into each cup. The pointed edges of the dough should
extend straight up.

Cut brie into 1/2" squares. Place a piece of cheese into each
dough-lined cup. Top with 1/4 tsp. pepper jelly. Bake at
400 degrees for 10-15 minutes, or until golden.

Makes 32.

[Leisa M]

What is a brie? I have not made one yet, and am not even sure what that is.

[RUSTYSMOM]

I have also made these with Apriocot preseves and a pecan on top - they are a huge hit!!

Leissa- brie is a soft french cheese.

[JHolcomb]

Originally posted by Leisa M
What is a brie? I have not made one yet, and am not even sure what that is.

Brie is a type of French cheese. I guess it would be catagorized as semi-soft (???). It's similar to Camemembert. Very yummy.

[swquilts]

Bumpin' for Becky!!

[Chiffonade]

Brie is a triple-creme cheese. It's one of my favorite sins.

[patrice]

This recipe sounds great! I know it would taste great warm but do you think you could serve these room temperature?

[swquilts]

Patrice....I would think you could serve at room temp. We are debating having a Christmas open house and I don't want to be messing with cooking anything right before. I might just make ahead and then put them in my warming drawer.

[tripletone@hotm]

they sound like a perfect appetizer for my dec. supper club, i'll be hosting and we are just doing appetizers and desserts with cocktails.

[Wendy w]

These sound great! I think I may be making them to take to my friend's for Thanksgiving.

[chefbecky]

Wow -- I've never had my name in a thread title before! Sorry, I was off the BB for a few days and missed this.

The recipe that JaneStarr posted is the one -- it originally came from the Akron Beacon Journal's food section. However, I did make a fairly major sub -- I used apricot preserves instead of the hot pepper jelly. I just love fruit flavors with brie, and I thought the pepper jelly would be too intense, though usually I love spicy foods. Everyone loves them -- people were actually waiting by the oven for them to come out at last year's holiday open house. I usually cut out all the pastry and line the muffin tins, and then I just plop the cheese pieces and a dollop of the preserves in at the last minute.

You won't be disappointed!

[SusanMac]

ohmygosh! these sound unbelievably yummy. i'm craving one now just reading this. brie is one of my very favorite cheeses. and because dh doesn't like it, i always have to eat the whole block myself :-)

[JennyAnne]

When making these, do you seal the dough around the cheese & jelly, or leave them open?

[chefbecky]

JennyAnne -- you don't seal them. The points of the little pastry squares sort of stick up, and when the pastry "puffs," it all kind of sticks together. There's no trick to it, really. They're super-easy.

And to answer Patrice's question about serving them at room temperature -- I think they would lose something if they weren't hot. There's just something about the gooeyness of the brie! You might want to try a test batch and see if you like them that way.

[Donna P]

Do you leave the rind on the cheese or cut it off? I can't wait to make these!! Thanks.

[chefbecky]

Donna, I leave the rind on, but I'm not really picky about my brie rind -- I know some people don't like it. I definitely suggest freezing the little cheese pieces before you stick 'em in the pastry, because they're easy to work with when they're not too gooey.

I'm so excited for everyone to try these -- they're amazing. Definitely consider subbing the apricot preserves on one batch -- I think you'll like it!

[Terrytx]

Do you think you could make these up (but not cook) and freeze? Thaw the day that you want them-then cook before serving? If that would work-that would be good to keep on hand for those unexpected drop-ins.

[Wendy w]

Originally posted by Terrytx
Do you think you could make these up (but not cook) and freeze? Thaw the day that you want them-then cook before serving? If that would work-that would be good to keep on hand for those unexpected drop-ins.

I really want to know too, so I'm bumping this up. I'm not a big apricot fan but that sounds great!

[RUSTYSMOM]

When I have made these I made them early in the day and covered and refridgerated them (actaully put the trays out of the deck- I always serve them for our holiday party) until I was ready to cook and serve. They are fabulous!

[Terrytx]

Maybe I should try a partial recipe and see if freezing them works out.

[chefbecky]

I think freezing them would work fine. I never thought of that. I would just make sure to wrap them really well, because I'd be afraid the pastry would dry out. But if you wrap them, I think that's a great idea.

Also, I would probably put on the pepper jelly or preserves or whatever you decide to use right before you put them in the oven. It only takes a second. If someone tries it, let us know, because that's a great idea for my holiday party -- anything do-ahead is great!

[kvieceli]

This recipe looks fabulous ... do you freeze before baking and then re-heat for the party or freeze the raw dough and cheese ... thanks! Cannot wait to try this recipe!

Katie

[lanie]

Bringing this one back up. I am wondering - any of you who have tried doing ahead - to what step and what was the outcome. I'm anxious to make, but not at the last minute. Thanks so much.

[Terrytx]

Freezing works fine. Put the cheese in the dough cups and freeze in the mini tins. After they are frozen solid, remove to a freezer bag. When ready to serve, or hours before, remove from the freezer and put them back in the muffin tins and add the jam or jelly. Cover them and set aside until ready to bake. Now, I did this and they were wonderful, but I had some trouble with them bubbling over and making a mess in the oven. There was some talk on another thread that others had the same problem. They still tasted great though. When I make them to have around for Christmas, I am going to make them into tiny turnovers. I only have 2 mini-muffin tins, so doing the turnovers, I can do more at one time. They will not be as cute as the little cups, but they should still taste great.

[Luika]

Has anyone tried using a zigzag cutter to make a decorative edge on the pastry squares when cutting them? I haven't made these yet, so I don't know if this would look okay or not. Any thoughts?

[Luika]

I prepared my brie kisses today and put them in the freezer for a party tomorrow. I cut the brie into 1/2 inch squares as directed, although it just doesn't seem like enough brie for the size of the appetizer (mini-muffin size). Is 1/2 inch square correct? I didn't use anywhere near the 2/3# of brie required of the recipe.

[valchemist]

a half inch square does sound really small. I am planning to make these and I am sure I will use more.

I have a question:

my DH doesn't like sweet stuff. if the pepper jelly sweet at all? I assume it is. can anyone think of something else I could put in this recipe? would pesto work or would that be too strong a flavor? any ideas would be GREATLY appreciated.

[Terrytx]

you got my creative juices going on this one. Well, as good as they will get going at this point. How about a little blop of seasoned, cooked spinach. Let's see, maybe wrap the little piece of brie in thin sliced ham. Another idea would be to mix apricot jelly with some Dijon. Pickled jalapeno pieces? Pesto might work. Why don't you take a piece of cheese and dip it in the pesto and try it?.....Feel free to ignore this whole rambling post. ;)

[valchemist]

How about a little blop of seasoned, cooked spinach. Let's see, maybe wrap the little piece of brie in thin sliced ham. Another idea would be to mix apricot jelly with some Dijon. Pickled jalapeno pieces? Pesto might work. Why don't you take a piece of cheese and dip it in the pesto and try it?.....


great ideas, terry! the apricot wouldn't work because of the sweet thing (even mixed with dijon, he would protest). but I love each of the other ideas!

[Terrytx]

Good to know that the "brain strain" came out with something you think sounds good. Now to figure out what to cook next week.:D

[swquilts]

I think the reason for the 1/2" pieces of brie is because of the bubbling over problem. When the pastry puffs up during cooking it raises the cheese up too, that's where the bubbling occurs.

When I made mine I used the 1/2" pieces and I didn't have a problem with bubbling.

[valchemist]

Originally posted by Terrytx
Good to know that the "brain strain" came out with something you think sounds good. Now to figure out what to cook next week.:D

oh, you mean we have to cook other things, too, besides the cookies and candies?

[Terrytx]

EEK, don't mention cookies-I haven't even started on them yet, or even decided which to make. I can tell you one thing-my menu is going to consist of "superfast" recipes all next week.

[sneezles]

Originally posted by valchemist
a half inch square does sound really small. I am planning to make these and I am sure I will use more.

I have a question:

my DH doesn't like sweet stuff. if the pepper jelly sweet at all? I assume it is. can anyone think of something else I could put in this recipe? would pesto work or would that be too strong a flavor? any ideas would be GREATLY appreciated.

Don't use more than the 1/2-inch, you will lose a lot...found myself scraping the edges of the cups to put it back in! :eek: I do have 2 different sizes of mini-muffin pans. One has just the 12 cups and are fairly small. The other has 24 cups and are wider. When I put the pastry in the 24 count pan it didn't seem to stand up so I switched to the smaller, big mistake! Not measuring the brie and using a 1/2 tsp (couldn't find the 1/4 tsp) it was sort of messy but still very tasty.

Jalapeño jelly is still sweet but just has a bite to it. I use habanero jelly in some and apricot in others. Really preferred the apricot.

[Kuvy]

Maybe put a piece of apple on top?
Or how about caramelized onions?

[andrea]

mango chutney! mmm!!!

my 1/2" cubes only used up half of the 2/3 lbs so i put TWO 1/2" cubes in each :D

[sharris315]

I'm making these today and pulled up this old thread--thought someone else might be making them for the first time, and this would help.Maybe I'm the only one on the board who hasn't... :o

Shar:)

[Beth]

I haven't made them yet either, but I am anxious to have a reason to try them. Maybe at New Year's.

[JA]

I haven't made them yet, I'm planning on having them Wednesday night!
I thought I had all the ingredients, but it's Phillo I have, which I dont think will work. :o

[Tizzylish]

Bumping this up for an opinion..........I have a guest coming tomorrow who isn't a brie fan, :eek: so I thought, maybe I could sub some of them using cream cheese in place of the brie, still using jalapeno jelly, what do you think? I have had pepper jelly over cream cheese and its purdy darn good, so do you think this would be a good variation? :confused: