I am always looking for easy yet elegant appetizer ideas. Dips are great, a nice cheese plate is always a winner, but I'm trying to expand my repertoire of bite-sized snacks that require a little less "work" for my guests.... snacks you can simply grab and munch on. It is nice to weave these into a menu, especially if you're entertaining a larger group. (It keeps traffic moving and eliminates the awkwardness of waiting your turn with the cheese knife for example.) Puff pastry is the perfect vehicle for this type of snack. You could top it with any variation of ingredients to create a hand held version of you favorite appetizer. In this case, I opted for a "baked brie" concept. I gently rolled one sheet of puff pastry to roughly 12 inches by 14 inches (using a bit of flour on the board- flipping it over every few rolls to ensure it wasn't sticking). I placed the pastry on a unrimmed cookie sheet sprayed lightly with nonstick spray and using a pairing knife. cut it into 20 squares (making 4 lengthwise cuts and 5 cuts horizontally). They don't have to be perfect nor the exact same size- there is nothing wrong with a "rustic" look.
Next, I used the pairing knife to score the squares, creating a border of half an inch on each piece. The goal was to cut through approximately half the thickness of the pastry, careful not to cut it all the way through. I then pricked the inner square generously with a fork. This allows the outer edge of the square to puff up to its full potential while leaving the inner square at about "half puff" status- creating the perfect pocket for the filling.
I baked the pastry per the package directions- 15 minutes at 400 degrees, until lightly golden brown. (My middle squares puffed a bit more than I'd hoped so I used the back of a spoon to punch them down a bit just as they came out of the oven.) I actually did this the morning of and set the pastry aside (covered with tin foil) until just before ready to serve.
Note: I would plan on 3 pieces per guest. This recipe made 20 "two bite" pieces. Filling: 6-8 ounces of your favorite Brie cheese, sliced into 1 inch squares, approx 1/4 inch thick 1/2 cup of good quality fruit preserves (my preference is apricot for this) One half of an apple- sliced thinly* (use your favorite fall variety) 1/3 cup sliced almonds, lightly toasted
*I sprinkled the apple slices with a bit of lemon juice to keep them from browning. Preheat oven to 350 degrees. Spoon roughly 1/2 a teaspoon of apricot preserves into the center of each pastry square. Top with the brie cheese and bake for 6-7 minutes, just to warm them through and barely melt the cheese. Lastly, top each with an apple slice (cut to fit, approx 1/2 of a thin slice) and a few toasted almond slices. Serve right away with cocktail napkins to catch the pastry crumbs and a nice Chardonnay. (Sparkling wine would be good too.)
No time to fuss with pastry? I've made a similar variation of this using store bought filo dough cups. You can find them from time to time in the freezer section wtih the pastry and filo doughs. Layer the apricot preserves, a cube of brie and a few almond slices before warming in the oven for 6-7 minutes at 350.
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Next, I used the pairing knife to score the squares, creating a border of half an inch on each piece. The goal was to cut through approximately half the thickness of the pastry, careful not to cut it all the way through. I then pricked the inner square generously with a fork. This allows the outer edge of the square to puff up to its full potential while leaving the inner square at about "half puff" status- creating the perfect pocket for the filling. 
I baked the pastry per the package directions- 15 minutes at 400 degrees, until lightly golden brown. (My middle squares puffed a bit more than I'd hoped so I used the back of a spoon to punch them down a bit just as they came out of the oven.) I actually did this the morning of and set the pastry aside (covered with tin foil) until just before ready to serve. Note: I would plan on 3 pieces per guest. This recipe made 20 "two bite" pieces. Filling: 6-8 ounces of your favorite Brie cheese, sliced into 1 inch squares, approx 1/4 inch thick 1/2 cup of good quality fruit preserves (my preference is apricot for this) One half of an apple- sliced thinly* (use your favorite fall variety) 1/3 cup sliced almonds, lightly toasted *I sprinkled the apple slices with a bit of lemon juice to keep them from browning. Preheat oven to 350 degrees. Spoon roughly 1/2 a teaspoon of apricot preserves into the center of each pastry square. Top with the brie cheese and bake for 6-7 minutes, just to warm them through and barely melt the cheese. Lastly, top each with an apple slice (cut to fit, approx 1/2 of a thin slice) and a few toasted almond slices. Serve right away with cocktail napkins to catch the pastry crumbs and a nice Chardonnay. (Sparkling wine would be good too.) 
No time to fuss with pastry? I've made a similar variation of this using store bought filo dough cups. You can find them from time to time in the freezer section wtih the pastry and filo doughs. Layer the apricot preserves, a cube of brie and a few almond slices before warming in the oven for 6-7 minutes at 350.
I think you need to come back in town and you and I need to take a tour of the grocery store! You need to point out things and where I find them, and how they can be used! I think that's my problem, I forget about things when in the store. Looks like a good girls night to me!! OK, that's all! :) xo
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