APRICOT TRIPLE CREME PASTRY
By Cheesemonger Evalina
A little salty, a little sweet, a lot of feeling good about Brie for breakfast.
INGREDIENTS
1 package puff pastry (2 sheets), thawed
¼ cup apricot or cherry jam
1 wedge Apricot Triple Creme or Apricot-Cherry Triple Creme (approx. 9 oz)
1 egg
1 T. water
PREPARATION
Preheat the oven to 400º F. Unroll the first sheet of dough and cut into 6 pieces. Arrange these on a parchment covered baking sheet, then cut the remaining piece of dough into 6 and set aside.
2. Spread a spoonful of jam on each of the first 6 dough rectangles, making sure to leave a ¾ inch border.
3. Chop up the wedge of apricot triple creme into half-inch pieces, then evenly distribute these onto the 6 jam-topped dough pieces.
4. Wet the border of the apricot-covered dough with water and top with the empty piece of pastry dough. Using a fork, pinch all 4 edges shut so none of the filling can leak out later. Repeat with the other 5 pastries.
5. Whisk the egg and tablespoon of water in a bowl, then use a pastry brush to cover the pastries in a light layer of egg wash. Using a sharp knife, cut 2-3 openings in the center of each pastry to allow pressure to release while baking.
6. Place in the preheated oven, and bake for 18-20 minutes, or until golden. Best served with coffee or tea.
