Hazelnut Blackberry Brie Puffs

Hazelnut Blackberry Brie Puffs. Perfect party nibbles for New Years Eve. Frozen puff pastry makes these super easy to put together in a flash.

Hazelnut Blackberry Brie Puffs

Here’s a great hors d’oeuvre to serve at holiday cocktail parties or other occasions where tasty little finger foods are appreciated. This is an easy to make but very elegant little morsel which can be easily varied by changing the berries and nuts.

I’ve made many different variations of this hors d’oeuvre using blueberries, raspberries, partridgeberries, almonds, pecans, walnuts etc. Invent your own version, just make sure you toast the nuts before using them in the puffs.

Hazelnut Blackberry Brie Puffs

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Hazelnut Blackberry Brie Puffs, so easy to prepare.

If you like the recipe you will want to check out this entire collection of great Party Food Ideas for New Year’s Eve.

You might also like:

Cranberry Hazelnut Turkey Wellington

Print

Brie Hazelnut and Blackberry Puffs

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Brie Hazelnut and Blackberry Puffs - perfect party nibbles for New Years Eve. Frozen puff pastry makes these super easy to put together in a flash.

Course: Appetizer, Hors D'Ouevres

Cuisine: French Inspired

Servings: 18 Hors d'Ouevres

Author: Barry C. Parsons

Ingredients

• 1 pound package frozen puff pastry thawed and cut into 18 rectangles
• tbsp egg wash 1 egg whisked with 2 water
• 8 ounces brie cheese
• 1 pint blackberries
• ½ cup toasted chopped hazelnuts

Instructions

1. Brush around the perimeter of all the rectangles with the egg wash. wash

2. At one side of the pastry place about ½ ounce cheese along with a sprinkle of nuts and a blackberry.
3. Fold the pastry over to cover the filling and press the edges of the dough together with your fingertips to seal.
4. Brush the tops of the puffs with the egg wash
5. Make sure these are very cold before they go in the oven, this will help the pastry to puff.
6. Bake in a preheated 425 degree oven on a parchment lined cookie sheet for 15-20 minutes or until evenly golden brown.
7. Let cool about 10 -15 minutes before serving because the filling gets very hot.