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Brie Pop Tarts

brie pops 8 text

How about a little pastry and cheese on a stick to ring out the year properly?

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These babies were inspired by a need to use up the puff pastry in my freezer and cheese in my fridge, as well as the myriad of little jars of preserves selected especially for cheese and half eaten over the holidays. Of course the idea of eating the combination off a stick came from Joy, and if I know myself (sometimes I wonder if I really do) I know I won’t be able to shake the thought until I make them come to life, as it were.

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The great thing about puff pastry (or one of many) is that you can unroll it, or roll it out, and fill it with just about anything – meltable cheese, preserves, leftovers, you name it – and it will puff up and turn flaky and golden as it bakes and look fantastic – and make you look fantastic.

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The sticks are just for fun, of course. If you have a box of Popsicle sticks in the basement because you thought you should have them on hand for spreading glue or toddler crafts that you never made use of, you could grab a few and stick them in between the layers of puff.

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Or leave them out – the little pockets are just as tasty off-stick. That way, no one gets the short end of it. Ba-dum-bum.

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They could, of course, be assembled ahead of time and kept in wait in the fridge, at the ready to slide into the oven at the exact moment your friends are expected to arrive to help ring in the new year.

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Perfect with a bottle of bubbles. Just sayin’.

brie pops 8 text
brie pops 8 text

Brie Pop Tarts

Recipe link

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December 29, 2014

  • Makes: Makes as many as you like.

Ingredients

1 pkg. puff pastry, thawed

brie

onion marmalade or apple, apricot or fig jam

1 egg, lightly beaten

Directions

1Preheat the oven to 400F. On a lightly floured surface, unroll (or roll out) a piece of thawed puff pastry into about an 8x10-inch rectangle and cut into 12 rectangles. Place half of them on a parchment-lined baking sheet.

2Top half of the rectangles with a small piece of Brie and a spoonful of apple, apricot, onion or fig jam. Brush the edges with beaten egg and if you like, add a Popsicle stick or wood coffee stir stick to a short end, overlapping the edge by about half an inch.

3Top with the remaining pastry rectangles; press the edges with the tines of a fork to seal. Brush the tops with egg wash and poke once or twice with a fork.

4Bake for 15-20 minutes, or until golden.

Makes: Makes as many as you like.
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10 comments on “Brie Pop Tarts

  1. Jules @ WolfItDown
    December 30, 2014 at 2:45 am

    Just as I was going to look up some already tried and tested little bites for the Hogmanay party I’m having tomorrow – See these, making them for sure 😀 Thanks for the recipe!

    I hope you have a wonderful start to the new year Julie :) x

  2. Old Fat Guy
    December 30, 2014 at 10:10 am

    I found your site on the Food Bloggers of Canada.

    These brie pops are clever and look delicious. How fun!

    The Old Fat Guy

  3. adam j. holland
    December 30, 2014 at 12:06 pm

    Holy schnikees! That looks marvelous!

  4. Misty
    December 30, 2014 at 12:42 pm

    I can’t believe how simple the recipe is!

  5. Laurie from Richmond
    December 30, 2014 at 12:52 pm

    These are killer! Thanks ever so!
    Happy New Year
    Laurie

  6. Inga
    December 31, 2014 at 6:28 pm

    I saw this and thought “how decadent”. So I had to make it and it was totally enjoyed by all.

    Thanks for writing this blog over the years, you are such an inspiration to me around the supper/ any hour. I really do love visiting and trying out some (many) of the wonderful ideas you always have.

    Happy New Year Julie and all the best to you and yours in 2015!

    • Julie
      January 1, 2015 at 4:49 pm

      Aw, thank you Inga!

  7. Erica B.
    January 1, 2015 at 12:18 am

    I need to make these for our skating party tomorrow. Happy New Year Julie!

  8. Dolores
    January 11, 2015 at 8:43 pm

    Brie and jam is one of my favorite food combinations. I used to eat it all the time in croissants. Unfortunately I’m allergic to brie now. T_T

    This post makes me miss it so much.

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