Alright, I likely can't in great inner voice suggest that you eat these puff baked goods for breakfast. Regardless of whether they are loaded down with liquefied chocolate, delicious new raspberries and gooey dissolved brie, a.k.a. three of the best fixings to ever coexist in a rich, flaky baked good shell. Your primary care physician/coach/Jiminy Cricket still, small voice would presumably not be content with me in the event that we had them for breakfast. Sorry.
… so do you figure we can have them for informal breakfast? One reason I love these baked good squares is on the grounds that they can easily slide from the morning meal table to the informal breakfast menu to the sweet plate. They're easygoing enough for a simple feast with companions, yet extravagant enough to present with satisfaction in the event that you need to intrigue your new neighbors, the VanSnootertons.
Indeed, even the fixings help make this a dish for all events: raspberries bring to mind new morning meals, brie is an absolute informal breakfast cheddar plate staple, and chocolate is throughout the day consistently, infant a treat hotshot. These baked good squares are so rich, you will have a hard time believing that they are so natural to make! Locally acquired puff baked good is loaded up with new raspberries, brie, and dim chocolate.
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INGREDIENTS
- 1 sheet puff pastry half of a standard 17.3-oz package
- 1 egg lightly beaten
- 2 oz dark chocolate finely chopped
- 5 oz soft brie rind removed
- 6 oz fresh raspberries
- Chocolate sauce for drizzling optional
INSTRUCTIONS
- Preheat the oven to 375 F. Allow the puff pastry to defrost at room temperature until it is supple but still cool. Dust your work surface and rolling pin with flour, and gently roll out the sheet of pastry until it is a rectangle approximately 12 x 16-inches. Periodically rotate and flour the pastry lightly, as needed, to prevent it from sticking.
- Cut the rectangle in half lengthwise, so you have two 12 x 8-inch rectangles. Lightly score one rectangle in half lengthwise, then divide it into four sections widthwise, so you have the outline of eight rectangles, each about 4 x 3-inches. Brush the scored rectangle with a light coating of beaten egg.
- Slice the brie into thin pieces. Place the pieces of brie in a single layer in the pastry rectangles, leaving a clear space around the edges. Imagine you are making ravioli—you want to keep all of your filling in the center of the rectangle, and leave a border around the edges of the pastry. Top the brie with a few raspberries and a pinch of chopped dark chocolate. Once all of the rectangles are layered with cheese, berries, and chocolate, gently transfer the second pastry rectangle on top. Press down gently but firmly along the edges and in between the rows and columns. The beaten egg on the bottom sheet will help the pastry stick together. Make sure you have a good seal along the edges of each rectangle, then use a pastry wheel or pizza cutter to cut them apart.
- Transfer the pastry squares to a baking sheet covered with parchment paper and freeze them for 15 minutes, or until firm. Brush the tops with the beaten egg, and place the pastries in the preheated 375 F oven. Bake for 20-25 minutes, rotating halfway through, until the pastries are puffed and have a beautiful golden brown crust on top.
- Let cool slightly before serving, but do serve them warm from the oven, so they are still crunchy out the outside and melted on the inside. They can be served plain, dusted with powdered sugar, or topped with a drizzle of chocolate sauce.
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