These tasty little puff pastry cups are filled with fruity jam, brie cheese, crystalized ginger and savoury herbs. Serve them as an elegant hors d’oeuvre.

Yield: Makes 32.



  • 1 round (200 g) brie cheese, trimmed
  • 1/2 cup apricot or cherry jam
  • 2 tbsp finely chopped crystallized ginger
  • 1 tbsp liquid honey
  • 2 tsp apple cider vinegar
  • 1 tbsp grated orange peel
  • 1 tsp chopped fresh rosemary
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 pkg (397 g) frozen puff pastry, thawed
  • 2 tbsp finely chopped pecans


  1. Preheat oven to 400°F.
  2. Cut brie into 32 cubes, each about 1/2 inch; set aside.
  3. Melt jam in a small saucepan over low heat, stirring frequently. Stir in ginger, honey and vinegar. Simmer, stirring frequently, until heated through, about 2 minutes. Stir in orange peel, rosemary, salt and pepper. Remove from heat.
  4. Divide pastry in half. On a lightly floured surface, roll out each half into a 10 inch square. Cut each half into 16 squares. Press each square into a mini muffin cup.
  5. Bake until pastry is puffed and light golden, about 10 - 12 minutes. Remove pans from oven.
  6. Using the handle of a wooden spoon, press down in centre of each puff to make a well. Spoon about 1/2 tsp of jam mixture into each puff. Top each with 1 cube of brie. Sprinkle with pecans.
  7. Return pans to oven and continue baking until brie is melted, about 1 - 2 minutes. Serve warm.
Nutritional analysis per 1 puff:

105 calories, 6.5 g fat, 2.2 g protein, 9.8 g carbohydrate, 0.3 g fibre, 89 mg sodium