Servings: 24 bites
Prep time: 20 minutes
Cook time: 16 to 18 minutes
Ingredients
- 450 g store-bought puff pastry, thawed
- 200 g Quebec Brie, cut into 24 pieces
- 1 egg, beaten
- 45 ml (3 tbsp) honey
- 2.5 ml (½ tsp) chili flakes
- 5 ml (1 tsp) herbes de Provence
- Salt and freshly ground black pepper, to taste
Preparation
- Preheat the oven to 200 °C (400 °F). On a lightly floured work surface, roll out the puff pastry into a rectangle measuring about 30 × 40 cm, then cut it into 24 equal-sized squares.
- Place the pastry squares into the cups of a lightly oiled mini-muffin pan, pressing gently to form small cups. Add a piece of Brie to each one.
- In a small bowl, mix together the honey, chili flakes, and herbes de Provence. Spoon the spiced honey over the pieces of Brie, then season lightly with salt and pepper. Brush the edges of the pastry with the beaten egg.
- Bake for 16 to 18 minutes, until the dough is puffed and golden brown and the honey begins to caramelize. Watch carefully toward the end of baking to prevent the honey from burning.
- Let rest for 5 minutes before gently removing from the pan. Serve warm.
