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| 1 Pkg | Tenderflake® Frozen Puff Pastry, defrosted overnight in refrigerator |
| 1 | Egg, beaten |
| 2 cups | (500 mL) Diced strawberries |
| 2 tsp | (10 mL) Chopped fresh thyme |
| 2-3 tsp | (10-15 mL) Honey, divided |
| 3 1/2 oz | (100 g) Diced Brie cheese |
PREHEAT oven to 375°F (190°C). On a lightly floured surface, roll each puff pastry square (1/2 pkg) to 12x12” (30x30 cm). Trim edges and prick all over with a fork. Using a pizza cutter or sharp knife, cut each square into six 4x6” (10x15 cm) pieces. Brush the edges of each piece with beaten egg and fold in the borders to create a
¼” (5 mm) frame. Prick the edges with a fork and place on parchment lined baking tray. Bake in preheated oven for 18 minutes or until golden.
TOSS strawberries with thyme and 1 tbsp (15 mL) honey. Divide cheese evenly between baked pastries. Top with strawberry mixture and bake for an additional 5-7 minutes or until cheese begins to melt. Drizzle with honey before serving if desired.
For a unique flavour add freshly ground black pepper before serving.
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