Otherwise known as cherry, brie, and blueberry pastry cups!
Buttery and flaky pastry cups stuffed with cherry preserves (red) then topped with brie (white) and blueberries (blue)! Guys, these little treats are SO FUN, delicious, and perfect for all holidays/themed parties. Clearly, these are for the Fourth of July, hence the red, white, and blue but you can mix and match the ingredients/colors for whatever you’d like. I originally made these for our Christmas party last year and used pistachios instead of the blueberries to make these pastry cups red and green for Christmas 🙂
For now, let’s talk about these particular pastry cups and their ingredients… The pastry cups are made of puff pastry dough so you know they are super flaky and buttery. The cherry preserves are juicy and tart topped with creamy yet pungent brie cheese then sweet blueberries. All together we have flaky, buttery, juicy, tart, creamy, pungent, and sweet. Little pastry cups with a big burst of flavor! I LIKE IT. I made this particular version to bring to Father’s Day BBQ and my family DEVOURED these.
I think my favorite thing about this “recipe” is the countless ways you can alter it with different types of jams, cheeses, fruits, nuts, etc. Seriously, the topping options are endless!
A few of my favorite ideas:
- Raspberry jam, goat cheese, sliced almonds
- Coconut yogurt, shredded coconut, candy eggs (Easter)
- Pepper jelly, cream cheese, crumbled bacon
- Mascarpone, caramelized banana, walnuts
- Strawberry jam, mozzarella, basil, balsamic glaze
- Caramel and candied pecans (Thanksgiving)
- Chocolate ganache, marshmallow fluff, and graham crack crumbs
- Ricotta, tomato sauce, pepperoni (Tom’s pizza idea)
- Blackberry jam, goat cheese, minced dates, drizzle of honey
Do you have any ideas?! Leave them in the comments, I’d love to read them!! 🙂
Ingredients
- 1 sheet frozen puff pastry, thawed (from one 17.3 oz package)
- 1/2 cup (or more) cherry preserves
- 4 oz brie cheese, cut into 24 bite sized pieces (1/2 x 1/2 inch-ish?)
- 1/2 pint blueberries (need 24-48 berries)
- 24 cup mini muffin tin
Instructions
- Preheat oven to 375F. Coat the mini muffin tin cups with cooking spray.
- Slice the sheet of puff pastry into 24 squares (I sliced mine into five strips then each strip into five squares... just eat or toss the extra square lol). Press each square into mini muffin cup using your fingers. Bake for 10 minutes. Remove from oven, press the center of each pastry cup down using the backend/handle of a wooden spoon. Bake for another 6-8 minutes or until golden. Immediately press the center of each pastry cup down again using the wooden spoon handle. Fill each pastry cup with a spoonful of cherry preserves then top with a chunk of brie and one to two blueberries! EAT or...
- Optional step: Bake filled pastry cups for another 3-5 minutes or until the cheese is melted. I didn't do this to mine this time because I wanted to serve them "raw" - though, I did bake them at Christmas and both ways are delicious!
What are your plans for this “Fourth of July” weekend?! I know the fourth really isn’t until Tuesday but everyone is totally celebrating this weekend too right?! We are headed to a friends’ lake house for sunshine, lake times, good food, and delicious beer… my favorite! I’ll be bringing these fabulous s’more cupcakes because I’ve been dreaming about them since the beginning of June… any who, hope you all have an AMAZING weekend!!!! See you back here on Monday… or Tuesday… basically, whenever I get my shit together after the weekend (lol). OH AND SIX DAYS UNTIL IRELAND. I’m dying of excitement. The wait is killing me!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your pastry tarts in action. Peace, friends!
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