Brie kisses are as light and airy as a kiss, with a dab of pepper jelly in each
bite. This is a good make-ahead appetizer.
1/2 to 2/3 pounds brie cheese (wedges are fine)
1 (17.3 ounce) box frozen puff pastry
Hot pepper jelly
Cut the brie into 1/2-inch squares (leave the rind on if you like). Place
on a dinner plate and put the cheese in the freezer while you thaw the puff
pastry for 30 minutes at room temperature.
Unfold the thawed pastry, press together seams and roll lightly with a rolling
pin to smooth it out. Cut each sheet into fourths, then cut each fourth in half.
Cut the halves in half to make 16 squares per sheet.
Lightly spray a mini-muffin pan with nonstick spray. Fit a piece of dough
into each cup, pushing into the cup but leaving the edges sticking up. Place
a dab of pepper jelly in each cup, then top with a piece of cheese.
Bake at 400 degrees F for 10 to 15 minutes, until golden.
(Can be prepared ahead and refrigerated until ready to bake, or you can bake
them and re-warm about 10 minutes at 350 degrees F before serving.)