Candied Walnut Brie Pockets
Instructions
1. Take out a package of Pepperidge Farm Puff Pastry Sheets and remove both sheets from the box. Let them thaw on the counter for 40 minutes - or overnight in the fridge.
2. Preheat the oven to 400F.
3. Combine the walnuts and rosemary with the brown sugar in a small bowl.
4. Lightly flour your surface and unfold the first pastry sheet. Roll it into a 12-inch square. Cut it into 16 3-inch squares. Repeat this process with the remaining pastry sheet, making 32 squares in all.
5. Spoon about 1 teaspoon of the walnut mixture into the center of each pastry square. Top each with a cube of camembert.
6. Brush the edges of the pastry squares with water and fold the corners to the center over the filling. Twist tightly to seal, fanning out the corners.
7. Place the filled pastries into 32 (inch and a half) mini muffin cups. Bake them for about 15 minutes or until the pastries are golden brown.
8. Let the pastries cool in the pans on wire racks for 10 minutes.
