1 (8-oz.) Brie round, chilled
\n1 (17.25-oz.) package frozen puff pastry sheets, thawed
\n1\/3 C. apricot preserves
\n24 pecan halves, toasted<\/p>\n
Preheat oven to 425 degrees F. Slice rind from cheese then cut cheese into 24 cubes; set aside. On a lightly floured surface, roll out each pastry sheet to a 10″ x 15″ rectangle; cut each sheet into 12 equal squares. Fit squares into miniature (1-3\/4″) muffin pans, extending corners slightly above\u00c2\u00a0cup rims. Bake 10 to 12 minutes at 425 degrees F, or until golden. Remove from oven and gently press the handle of a wooden spoon into center of each pastry, forming tart shells. Spoon 1\/2 tsp. preserves into each shell; top with a cheese cube and a pecan half. Bake 5 to 7 minutes, or until cheese melts; serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (8-oz.) Brie round, chilled 1 (17.25-oz.) package frozen puff pastry sheets, thawed 1\/3 C. apricot preserves 24 pecan halves, toasted Preheat oven to 425 degrees F. Slice rind from cheese then cut cheese into 24 cubes; set aside. On a lightly floured surface, roll out each pastry sheet to a 10″ x 15″ rectangle; cut each sheet into 12 equal squares. Fit squares into miniature (1-3\/4″) muffin pans, extending corners slightly above\u00c2\u00a0cup rims. Bake 10 to 12 minutes at…<\/p>\n