Ingredients

1 (17 1/4-ounce) package frozen puff pastry sheets, thawed

3 ounces Brie cheese, cut into 30 (1/2-inch) cubes

1/3 cup raspberry preserves

1/4 cup chopped pecans

Directions 

Heat oven to 400°F.

Cut thawed puff pastry sheets with 2-inch round cookie cutter. Place 1-inch apart onto ungreased baking sheet. Refrigerate 15 minutes or until firm.

Cut halfway through pastry rounds using 1-inch round cookie cutter. Refrigerate 15 minutes or until firm.

Bake pastry rounds 8-10 minutes or until puffed and golden brown. Cool 10 minutes. Remove 1 inch pre-cut area of puffed top and half of soft center from each pastry round with tip of sharp knife.

Place 1 cube cheese into each pastry round. Continue baking 5 minutes or until cheese is melted. Remove from oven. Top each with 1/2 teaspoon preserves; sprinkle with pecans. Serve warm or at room temperature.