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Prep and Cook time: About 45 minutes
Makes: 36 pizzettes
Ingredients
4 ounces Primo Taglio French Brie, rind removed
All-purpose flour
1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed
1 large egg yolk
1/3 cup Mango Chutney (large pieces of fruit finely chopped, if necessary)
Instructions
1. Cut brie into 36 equal pieces, each about 3/4 inch square. Set
aside.
2. On a well-floured board, unfold puff pastry sheet, then roll it out
into a 12-inch square. Use a ruler as a guide and trim off edges with a
sharp knife to make straight sides. Again using the ruler as a guide, cut
the dough lengthwise into 2-inch-wide strips (you should have 6 strips).
Cut each strip crosswise at 2-inch intervals. Place the 36 2-inch squares
onto 2 ungreased baking sheets.
3. In a small bowl, beat egg yolk together with 1 tablespoon water. With a
pastry brush, lightly brush tops of pastry squares with egg mixture; you
will not use all the egg mixture.
4. Spread about 1/2 teaspoon of the chutney over each square, then top
each with 1 piece of the brie.
5. Bake in a 425° oven until pizzettes are golden brown and cheese and
chutney are bubbling, 12 to 14 minutes; switch pans on racks halfway
through baking to ensure even browning. Transfer pizzettes to a serving
platter and serve warm.
Nutritional Information
Per appetizer:
56 cal., 57% (32 cal.) from fat;
1.2 g protein;
3.6 g fat (1.1 g sat.);
4.4 g carbo (0.1 g fiber);
47 mg sodium;
8 mg chol.
