Black Raspberry-Brie Bites
2 sheets puff pastry, thawed and rolled to 1/8-inch thick
1/2 cup raspberry or black raspberry preserves
32 frozen raspberries or black raspberries, thawed and drained
Wedge brie cheese, cut into 32 bite-size squares
Preheat oven to 400 degrees.
Working with one pastry sheet at a time, slice into 16 squares. I start by slicing into four equal quarters, then slice each of those into four quarters to make each square the same size.
In the center of each square, place 1 piece of brie, 1 raspberry and a dallop of jam.
to make turnovers:
Wet your fingers, and run them along two connecting edges of one of the squares.
Fold the far corner onto the near corner, and using two fingers, press the edges together to form a triangle. You may have to really press to make the dough stick to itself, and wetting the dough should help.
to make bundles:
Wet your fingers, and run them along all four edges of a square.
Bring the four corners together, pinch at the center, and pinch along the edges to seal.
When all turnovers/bundles are created, place them 1/2-inch apart on baking sheets. Bake for 15-18 minutes, or until golden. let cool 5 minutes, then serve warm.