4
oz Camembert cheese (do not remove rind), cut into 1/4x1/4-inch pieces
2
tablespoons finely chopped pecans or hazelnuts
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Steps
1
Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray. On lightly floured surface, unfold pastry sheet. Cut sheet into 6 rows by 6 rows to get 36 (1 1/2-inch) squares. Lightly press 1 square into center of each muffin cup, pressing center to bottom of cup with finger. Bake 10 minutes.
2
Meanwhile, in small bowl, mix cherries and cherry preserves until well blended; set aside.
3
Press centers of pastry cups with handle of wooden spoon; bake 6 to 8 minutes longer or until golden brown.
4
Immediately press pastry cups in center again. Fill each cup with about 1 heaping teaspoon cheese; top with 1/4 teaspoon cherry mixture. Sprinkle evenly with pecans.
5
Bake 2 to 4 minutes or just until cheese is melted. Carefully remove from muffin cups; place on serving platter. Serve warm.
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Avoid rolling the pastry sheet; doing so will cause bubbling and unevenness during baking.
To make ahead, assemble the cups and bake up to 4 hours in advance, omitting the final bake time for melting the cheese. Cover with plastic wrap and refrigerate until ready to bake. Right before serving, heat in 375°F oven just until warm and cheese is melted.
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