Let me preface this by saying this is rather a lame post, particularly compared to Philip’s Le Creuset-made pea and ham soup, with tons of photos and a knife-skills tutorial. Yikes! He must have found his cooking muse.
These appetizers are both sweet and savory, thanks to the dates and brie. Not only that, they’re super-good and a snap to make. In a way, they’re similar to this delicious monstrosity, but have a different taste.
What you’ll need:
- A half-date for every pastry you’re going to make (Majool dates, if possible because they’re sweeter)
- A couple ounces of brie (or any other soft double- or triple cream cheese)
- Frozen puff-pastry dough (yes, I was really lazy about making these)
- 1 egg, firmly beaten
What to do:
- Roll out the puff pastry dough and use a glass or stamp to make 3-inch rounds.
- When you have them all stamped out, cut your dates in half, ½ for each pastry (make sure you remove the pits if they’re not already pitted) and place just off-center in the round.
- Cut a piece or slice of Brie and add it on top of the date.
- When ready, moisten the inside edge of the dough with water and fold over to make a half-circle.
- Use a fork or something similar to seal the edges.
- Brush some beaten egg on each pastry.
- Put on baking pan covered with parchment paper and bake a couple of minutes longer than the puff-pastry directions. The ones pictured here were baked at 425 degrees for about 13 minutes.
- Make sure to keep an eye on them for the tops getting too brown.
- When done, serve hot.