1 (8 oz.)wheel Joan of Arc Brie (no need to remove the rind, it's edible) (you will probably only use about 3 oz.)
1/2cupjelly of your choice (fig, apricot, and cranberry varieties are my favorite)
1/4cupfinely chopped pecans (or other favorite nut)
Instructions
Preheat oven to 400ºF (or degree indicated on puff pastry package) and lightly spray a mini muffin tin with cooking spray.
Lay puff pastry out across a cutting board. Cut pastry dough into 3 equal sections. Then cut each section into 4 even slices. You should have 12 pieces per puff pastry sheet (so 24 total). I use a pizza slicer to make this easy.
Gently form each pastry by pressing your fingers into the muffin tin and creating a small basket for the brie and jelly.
Cut brie into 24 1/2 inch squares and place one slice in each pastry shell.
Top each with about 1 teaspoon of jelly and sprinkle with pecan pieces.
Bake for 12-15 minutes, until pastry dough is golden and brie has melted.
Notes
*I used reduced sugar apricot preserves, as seen in images and to calculate nutritional information.**Feel free to leave nuts out for a nut-free option.