Sunday, March 3, 2013

Brie and Jam Pastry Puffs

I am in love with Puff Pastry. This was one I threw together. I've seen similar appetizers and figured, simple as pie, and it was. Looking for a quick app to bring to any event, this is it. We here at the Grand Canyon had another ladies night, thanks to Lindsey. I think some really enjoyed these. I hope you do too.

The recipe I created uses nuts. I would suggest not omitting them because I did for half of the recipe and they didn't turn out the same. For some reason they stuck to the pan and the puff pastry wasn't cooked as well.

Recipe: Brie and Jam Pastry Puffs


1 1/3 sheets Puff Pastry
16 tsp Jam or choice, I used raspberry
16 small tsp sized slices brie
16 tsp chopped pecans
1 egg
1 tbsp water


Preheat oven to 400 degrees Fahrenheit.

Cut 1 1/3 sheets of puff pastry into 16 equal sized squares.

Press squares into mini muffin tin. Lining the muffin holes. Place one tsp of brie, topped by 1 tsp jam, and 1/2 tsp chopped nuts, into each muffin unit.

Fold Puff Pastry over top and pinch together.
Once all puffs have been pinched closed, prepared egg wash. Mix egg with water. Brush the tops of puffs with egg wash.

Place on middle rack in preheated oven. Cook for approximately 20 min or until tops are golden brown and flaky. Enjoy.

Cinnamon Crown Bundt Cake

Number one of two baking projects this weekend. I chose to go with a Bundt (Pronounced B-oo-nt according to My Big Fat Greek Wedding mother. I love that movie.) This was really quite easy and I partially chose it because I had all the ingredients on hand, so I bet most of you would too.

This cake makes for a nice presentation and it tastes great with coffee. Make this on your next weekend for your lazy Sunday Breakie (Breakfast) or make it for a nice breakfast/brunch for others. Enjoy!

Recipe: Cinnamon Crown Bundt Cake


  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 3 eggs, at room temperature
  • 3 teaspoons vanilla
  • 1 cup milk, at room temperature
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup quick-cooking oats
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons cinnamon
  • 1/2 cup applesauce
  • Confectioners sugar (optional)

Preheat the oven to 350 degrees F. Grease and flour a 10 or 12 cup Bundt pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat butter and sugar using an electric mixer on high speed until light and fluffy. Add the eggs one at a time, beating well after each. Add the vanilla and beat to combine. Alternatively add the flour and milk, beginning and ending with the flour, mixing after each addition until combined. Do not over-mix. Pour half of the batter into the bundt pan.

In a bowl, stir together the nuts, oats, brown sugar, cinnamon, and applesauce. Add the mixture to the remaining half of the batter and stir to combine. Pour the batter into the bundt pan.

Bake 55 to 65 minutes until a toothpick or cake tester inserted in the center comes out clean. Cook cake in the pan for 15 minutes. Invert to remove cake onto a cooling rack. Cool completely. Dust with confectioners sugar if desired. Transfer to a serving plate, slice, and enjoy!

Recipe adapted from