t h e   i n d i s c r i m i n a t e   c o o k

(Back into the kitchen after a long holiday break...)

Hi.  My name is Shanan and I am addicted to grocery shopping.  Every now and then, in an honest effort to curb how much I spend on all the necessary culinary components (because really, I do feel guilty), I open the fridge or pantry doors and scratch my chin. I literally "hmmmmm" outloud as I conjure ways to use up any of the random ingredients littering my kitchen from previous cooking adventures. You see, when I made fruit dip a month or so back, I bought a full jar of apricot preserves.  I don't use apricot preserves often, so I thought I would use the opportunity to think up some new ways to use my leftovers rather than let them sit for ages until I ultimately tossed them. 

These little pastry bites are perfect in so many ways.  1 - they helped use up my leftover preserves (yippee!).  2 - they're super easy. 3 - they're super cute (why is it that puff pastry impresses people so much, myself included, when it's easier to work with than... anything?). 3 - they're super good.  The tang of the apricot is great with brie, and the walnuts give just enough additional texture to make you smile.

But really, this recipe is just a reminder of how easy it can be to make something good without much... even a recipe.  Puff pastry, some good cheese, and some fruit.  Add a little texture and voila.  You could change the filling (or perhaps the shape of the pastry) and make this completely your own thing.

• Whether or not to incorporate the brie rind is totally up to you.  I'm a fan (especially when it's baked), but if you're up to painstakingly removing it, go for it.

INGREDIENTS 
    
    2 sheets pre-made Puff Pastry, thawed per package directions
    Flour, for dusting
    1 1/2 c. Apricot Preserves
    1 (approx. 7 oz.) wedge Brie Cheese, cut into 1/2-inch cubes 
    1/2 c. Walnuts, chopped
    1 Egg White

DIRECTIONS

• Pre-heat oven to 425º F. Spray baking sheet(s) with non-stick cooking spray.
• Unfold thawed puff pastry sheet on lightly floured surface.  Cut into 9 equal squares.
• Place 1+ Tbs preserves, 1 square of brie, and a sprinkle of walnuts in center of each pastry square.
• Fold opposite tips of pastry square over preserve filling, using a dab of water to hold pastry ends in place if necessary.
• Whisk egg white with a splash of water until lightly frothy.  Brush pastry tops with egg.
• Place pastries on prepared baking sheet(s) and bake at 425º F for 15 minutes or until puffed and golden.
• Serve immediately.