Updated: Thursday, 21 Feb 2013, 11:15 AM CST
Published : Thursday, 21 Feb 2013, 7:51 AM CST
2 sheets all-butter puff pastry, thawed but still cold
1 large egg, beaten
2 tablespoons milk
12 mini wooden ice-pop sticks (optional)
4-ounce piece of cold Wisconsin Brie Cheese, cut in 12 slivers
1/3 cup cherry jam or other jam of your choice
Coarse ground sea salt
Open puff pastry sheets and cut into thirds along fold creases (store-bought pastry is generally folded in thirds). Cut each panel into four pieces, 2 1/4- x 3-inches. One sheet of puff pastry will yield 12 rectangles.
Cut each rectangle in half. You will have 24 rectangles that will create 12 bites.
Combine beaten egg and milk. Brush 12 pastry rectangles with egg wash. If using, place ice-pop stick halfway up length of puff pastry rectangle and press gently. Place small sliver of Brie (rind and all) on top of egg wash (and stick). Top with 1/2 teaspoon cherry jam. Stretch another rectangle of puff pastry slightly and place on top of cheese and jam rectangle. Use fork to press edges together, sealing well. Repeat with remaining rectangles. Pierce top of bites lightly with fork.
Place rack in center of cold oven; preheat oven to 375°F. Line baking sheet with parchment paper and place bites on sheets. Brush tops with egg wash. Sprinkle with a bit of sea salt. Bake 12-14 minutes or until golden brown.
Remove from oven and cool slightly before serving. Best when served warm.