Brie + puff pastry + fresh blueberries = I’m in love.
I know that blueberries may not be the first thing that come to mind when you think of Brie, but really, why not?
They’re plump, sweet, delicious and full of things that are oh-so-good for you.
Blueberries are obviously a treat that we enjoy all summer long, but to me this appetizer (snack? lunch?) is really perfect all year round! But it goes especially well during these in between months, while winter is giving way to Spring, and would be especially great around Easter.
Anyone who knows me knows that I am literally obsessed with Pepperidge Farm® Puff Pastry. I use it almost weekly and love coming up with combinations for that crispy, versatile crust. We use it in sweet deserts or savory meals, breakfast, lunch or dinner.
Check out the steps below to see how quickly this comes together!
Is it bad when I get hungry looking at pictures I took myself?
Now tie it up like an adorable little package. Brush with eggs. Bake.
Now try not to eat the entire thing at once. Serve with fruit, cracker, bread or knife and fork. No, seriously. You could just eat this with a knife and a fork.
For a fun variation, check out the video to see how we used jelly (in this case peach, but we’ve tried it with many others!)