This is a great appetizer for the fall and winter since it's served warm. You can prep the puff pastry ahead by rolling it out, docking the dough, cutting the rounds and placing into a butter coated mini muffin tray. Keep them covered in the fridge with plastic wrap.
The classic combination of brie, pecans, and honey has been used so many times but making it bite size made them seem a little more fun and elegant. This recipe makes 24 bites
2 sheets of puff pastry, thawed overnight in the fridge
1 wheel brie cheese, cut into 1/2 inch cubes
1/2 cup pecans, toasted and chopped into small pieces
Hot honey, to drizzle over top
Directions:
1. Roll out the puff pastry dough on a lightly floured surface. Prick the dough all over with a fork (this is called docking). Use a cookie cutter and place the dough rounds into a butter lined mini muffin tray.
2. When ready to serve preheat the oven to 350. Place a small cube of brie cheese into each puff pastry cup. Drizzle with a bit of hot honey and cook for 15 minutes until the cheese starts to melt and the pastry gets a little golden brown.
3. Top the puff pastry bites with pecans and bake for another 5 minutes. Allow to cool in the muffin tin for a few minutes and then gently place them on your serving tray. They are best served warm but are tasty at room temp also.