Every year, my mom makes one thing during Christmas and Thanksgiving season: Brie and Apricot appetizers. She buys the puff pastry, once it is thaw, opens it up, then fills it with a block of brie and a whole jar of apricot and then lastly, seals it all up by joining the edges and then baking it. It is a bit of a hassle to make, and honestly even more of a hassle to eat since it needs to be cut to enjoy it on your plate and it is a constant game of tug of war: you against the appetizer. It is so delicious, it is worth it, but definitely tough.
Well, I have been on the lookout for a new way to make the appetizer so I can enjoy it more often than just the holidays. Well, after searching for a while, I found a way to make it in dip form, but after trying it a couple of times, I realized it was still pretty tough to enjoy. I got back online and searched and ended up with this recipe which is the solution to all my brie problems! They are little cups filled with a bit of everything so there is no mess, no pulling, and easy to enjoy!
Photo and recipe courtesy of Tablespoon.com and Crumb: A Food Blog.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Use any of your favorite jam in these
