Hey Amy!

It is still 90+ in New York.  The heat makes it very hard to come home and whip up a meal each evening.  Yes, I am guilty of take-out more nights than I should but what’s a working girl to do in this weather?  I need to preserve myself!  With that said, I have been able to discover some small, flavorful snacks that I can make and present as the meal without making the entire apartment hotter than the sidewalk.

This recipe is a modified version of a brie puff pastry I love to make at Thanksgiving.  You can make it for your next cocktail party or luncheon but I call it supper.

Ingredients:

1 package frozen puff pastry sheets, thawed
1/4 c. apricot preserves (or your favorite preserve)
1 5-inch brie round, cut into 32 pieces

Preheat oven to 400.  Cut each puff pastry sheet into 16 squares.  Spread 1/2 tsp. preserves on each square.  Place cube of brie on top of preserves and fold over opposite edge.  Use tines of fork to seal completely.   Place on ungreased baking sheet and bake for 12 minutes or until pastry is golden brown.

You can use multiple flavors of preserves to create a surprise for your guests or your other half.  I do this so when he asks what else is for dinner, I say “Why the other flavors, of course!”  Enjoy!

xo–me

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