Apricot Pecan Brie Tarts
- 25 pecans
- 1 (8 oz.) pkg. Brie, chilled
- 1 1/2 (17.25 oz.) frozen puff pastry sheets, thawed
- 1/3 cup apricot preserves
- Bake pecans at 350 degrees F in a shallow pan 10 to 15 minutes or until toasted. Cool.
- Remove rind from cheese, cut into 24 cubes, set aside. Roll pastry into 15x10 inch rectangle on a lightly floured surface; cut into 24 squares. Fit squares into mini muffin pans, extending corners slightly above cup rims.
- Bake for 10 to 12 minutes or until it begins to brown. Remove from oven, and gently press handle of a wooden spoon into center of each pastry.
- Spoon 1/2 tsp. preserves into each shell; top with cheese cube and a pecan. Bake 5 minutes more or until cheese melts. Serve immediately.
Enjoy! People will want seconds and thirds. They are so good!
By Susan from Henderson, NY
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