Jammy Triple Cream Brie Pastries
- 1 200 gm Unicorn Triple Cream Brie
- 2 Sheets Puff Pastry
- 100g Raspberry Jam
- 1 Egg
- Icing sugar to serve
Preheat oven to 160°C. Roll out puff pastry. Stamp out approx. 5-6cm circles. Should make 24 circles depending on the size of pastry.
On one disc add a small cube of Triple Cream Brie and top with a small dollop of raspberry jam.
Brush a little egg on the edges and add another puff pastry disc on top. Get creative and score shapes on top, brush with egg.
Place on tray lined with baking paper. Bake for 15-20 minutes until golden brown.
Sprinkle icing sugar and serve.