Are you looking for a quick and simple appetizer or snack that will impress your guests? These nibbles have a buttery, creamy, and cheese flavor that is offset by a tart lemon curd and a sweet burst of blueberries. The best kind of finger food!
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 bites |
Ingredients
- cooking spray
- 1 sheet frozen puff pastry, thawed
- ½ (8 ounce) round Brie cheese, chilled
- ⅓ cup lemon curd
- 24 fresh blueberries
- confectioners’ sugar for dusting
- 24 small fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a mini muffin tin with cooking spray and set aside.
- Unroll thawed puff pastry sheet on a lightly floured work surface. Roll into a large rectangular sheet, and using a pizza cutter or knife, cut into 24 equal pieces. Press each piece into a muffin cup, and use a fork to prick the bottom several times.
- Cut Brie cheese into 24 small cubes, and place a cube into each muffin cup. Top each with about 1/2 teaspoon of lemon curd.
- Place muffin tin in the preheated oven and bake until the pastry is puffed and the corners turn golden brown, 12 to 14 minutes.
- Remove from the oven and cool in the pan for about 5 minutes. Remove bites to a serving plate, top each with a blueberry, dust with confectioners’ sugar, and garnish with a small mint leaf, if desired.
- Enjoy warm or at room temperature.
- The puff pastry will rise in the cup as it bakes, so don’t overfill the bites with a big cube of cheese or too much lemon curd. If any lemon curd does spill over the muffin cup, you can give it an extra dollop of the lemon curd, refilling, before finishing with the blueberry and mint leaf.
Nutrition Facts
| Calories | 72 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 55 mg |
| Sugars | 0 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!