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Miniature Brie and Pear Purses

Thursday, May 29, 2003

Miniature Brie and Pear Purses

Place the brie in the freezer for about 30 minutes to stiffen it; it will be easier to cut into portions. If making these for a party, make them the day before and store covered in the refrigerator. Just pop into the oven before serving. When served warm, the pear, sugar and Brie will have all melded together.

  • 2 tablespoons unsalted butter
  • 1 egg
  • 2 large pears peeled, cored and chopped
  • 3 tablespoons brown sugar
  • 12 ounce piece imported Brie, cut into 12 wedges
  • 1 box puff pastry dough sheets, preferably Pepperidge Farm

Preheat oven to 425 degrees. Melt butter and set aside. Break egg into a small bowl and add 1 tablespoon of water, then whisk for 30 seconds or until smooth.

Place puff pastry sheet on a cutting board and cut into 12 squares. Roll each one to a 4-by4-inch square. With a pastry brush, brush the 12 squares with the butter. Then egg-wash the borders of the squares.

Place 1 teaspoon of chopped pears in the center of one square, place one wedge of brie on top of the pears, then sprinkle with 1 teaspoon of brown sugar on top of the brie.

To make the purse, lift the corners of the square and fold them diagonally, pinching together the opposite corners forming a pouch. Holding the pouch in the palm of one hand, gently twist the top of the pouch to form into the shape of a moneybag or purse.

Brush the purses entirely with the remaining butter and then egg-wash the purses. Place on a parchment-lined sheet pan. Bake for 10 to 14 minutes or until purses are golden brown. Partially cool for 5 minutes before serving. Makes 12.

Chef Leonard Spampinato

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