One of the easiest, most impressive appetizers I know of is baked brie. You buy pastry dough, brie, and a preserved fruit (dried or canned). Top the wheel of brie with the fruit, wrap it in the dough, and bake for about 12 minutes at 375°. For a nice shine, brush the dough with egg wash before putting it in the oven. Then serve with baguette or crackers and you have a rich, savory treat that came together in just minutes.
So, I thought to myself, a mini version of this pastry-wrapped baked brie would probably be really good. All the savory goodness wrapped up in a little hand-sized pie. After a quick trip to the grocery store, I set my sights on creating this little piece of Heaven. I unrolled my (store bought) pastry crust, hand-carved some hearts, and laid them out on parchment paper. I brushed each with egg wash (an egg and splash of milk, scrambled). I put a little piece of brie and a generous helping of apricot preserves on half of them, then flipped the other half of them on top of the others and used a fork to seal all the edges.
They baked for 13 minutes at 375°. They didn’t come out quite as yummy as I’d hoped, but they were by no means a flop. The problem is that the crust kind of overwhelms the cheese and apricot, which are what I consider “the good stuff”. My verdict is that this is one time the mini version isn’t as good (or better) than the original.