Well…yet another incredibly easy appetizer to make with one of my favorite store-bought foods..frozen puff pastry. It’s just a brilliant thing. It serves as a foundation for these little cuties. It’s petite, crisp & light. The brie adds a creamy roundness, the pancetta provides a salty crunch and the sweet honey brings these flavors all together…it’s a perfect flavor and texture combination.
The honey comes from Deb’s honeybees. They were definitely happy & healthy bees to produce such a magical honey, intensely flavorful and deep dark caramel color. I’m excited for this recipe to be apart of Deb’s Honey Bee Project!
The recipe is below – all you need is puff pastry from the freezer section, one egg, a small wheel or wedge of your favorite brie, chopped pancetta from the deli section, or bacon works fine, too, and honey!
- 1 sheet of frozen puff pastry, thawed
- 1 beaten egg
- 6 oz crumbled raw pancetta or bacon
- 6 oz brie
- 1/3 cup honey
- Pre-heat the oven to 425F
- On a lightly floured surface, roll out the sheet of pastry to 1/4 inch thick. There really isn’t much rolling because the pastry is already nearly this thick when it comes out of the package. I just unfold it and roll it until the creases are gone.
- Using a small round cookie cutter, or a jar lid, a shot glass, a small measuring cup – cut out small pastry circles and transfer to a large baking sheet. I line my baking sheets with parchment paper for easy clean-up.
- Place the baking sheet into the refrigerator so let the pastry chill while you cook the pancetta or bacon.
- The pancetta is usually pre-crumbled, but if not, chop finely – or chop the bacon – whatever you have available. Pan fry the bits until golden brown, transfer to a plate or bowl lined with paper towels and set aside.
- Beat one egg in a small bowl then take the pastry out of the frig and lightly brush each circle with the egg wash. This will make them golden brown and shiny when baked.
- Bake according to package directions – they will puff up and should be ready in 10 – 12 minutes. Stay nearby to check them.
- While the puffs are baking, slice the brie into small pieces that will fit on the popper. Slice thinly enough so the brie doesn’t overwhelm the rest of the ingredients.
- Pull the puffs from the oven and while still warm, cap each puff with a piece of brie, then top with a few crumbles of the pancetta or bacon. Gently press the crumbles down into the cheese a little.
- Plate on serving tray then drizzle each with honey. I use a squeeze bottle to make it easier.