Ingredients & Directions
- 0.333 cup finely chopped walnuts
- 1/4 cup brown sugar
- 1 tablespoon minced fresh rosemary leaves
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 2 ounces Camembert cheese, cut into 32 (1/2-inch) cubes
Heat the oven to 400°F. Stir the walnuts, brown sugar and rosemary in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.
Spoon about 1 teaspoon walnut mixture in the center of each pastry square. Top each with 1 cheese cube. Brush the edges of the pastry squares with water. Fold the corners to the center over the filling and twist tightly to seal, fanning out the corners. Place the filled pastries into 32 (1 1/2-inch) mini muffin-pan cups.
Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pans on wire racks for 10 minutes.