How about a little pastry and cheese on a stick to ring out the year properly?
These babies were inspired by a need to use up the puff pastry in my freezer and cheese in my fridge, as well as the myriad of little jars of preserves selected especially for cheese and half eaten over the holidays. Of course the idea of eating the combination off a stick came from Joy, and if I know myself (sometimes I wonder if I really do) I know I won’t be able to shake the thought until I make them come to life, as it were.
The great thing about puff pastry (or one of many) is that you can unroll it, or roll it out, and fill it with just about anything – meltable cheese, preserves, leftovers, you name it – and it will puff up and turn flaky and golden as it bakes and look fantastic – and make you look fantastic.
The sticks are just for fun, of course. If you have a box of Popsicle sticks in the basement because you thought you should have them on hand for spreading glue or toddler crafts that you never made use of, you could grab a few and stick them in between the layers of puff.
Or leave them out – the little pockets are just as tasty off-stick. That way, no one gets the short end of it. Ba-dum-bum.
They could, of course, be assembled ahead of time and kept in wait in the fridge, at the ready to slide into the oven at the exact moment your friends are expected to arrive to help ring in the new year.
Perfect with a bottle of bubbles. Just sayin’.
Brie Pop Tarts
1 pkg. puff pastry, thawed
onion marmalade or apple, apricot or fig jam
1 egg, lightly beaten
Preheat the oven to 400F. On a lightly floured surface, unroll (or roll out) a piece of thawed puff pastry into about an 8×10-inch rectangle and cut into 12 rectangles. Place half of them on a parchment-lined baking sheet.
Top half of the rectangles with a small piece of Brie and a spoonful of apple, apricot, onion or fig jam. Brush the edges with beaten egg and if you like, add a Popsicle stick or wood coffee stir stick to a short end, overlapping the edge by about half an inch.
Top with the remaining pastry rectangles; press the edges with the tines of a fork to seal.
Brush the tops with egg wash and poke once or twice with a fork.
Bake for 15-20 minutes, or until golden. Makes as many as you like.