1 sheet puff pastry
1/4 c Robert Rothschild Hot Pepper Peach Preserves
1/2 c Fuji apple, finely chopped
2-3 oz Brie cheese
1 egg
water
Thaw and roll out a sheet of puff pastry on a cutting board. Roll out with rolling pin to thin out dough. Cut with pizza cutter into squares that are about 2-3 inches in size. In a small bowl, mix together the Hot Pepper Peach Preserves and apples. Cut down the large chunks of peach from preserves. Remove hard exterior crust of brie cheese, slice and place a small piece of cheese onto a puff pastry square. Spoon some apples and preserves over the cheese. Make an egg wash by whisking the egg with a little water in a small bowl. Moisten outside edges with egg wash and cover with a second puff pastry square. Seal the edges around the square with a fork. Place filled puff pastry squares on a parchment lined baking sheet and bake in 400 degrees F oven for 15 minutes.
