Cherry & Brie Puff Pastry Pockets

Creamy brie cheese and sweet homemade cherry preserves are wrapped up in a buttery and flakey dough for a delicious combination.

Cook Time: 
15-20 Minutes
Prep Time: 
10 Minutes
Serving Size: 

1 pkg. Wewalka Puff Pastry Dough
6 oz. frozen dark sweet cherries
1/4 cup granulated sugar
1/2 Tbsp. corn starch
1 Tbsp. water
8 oz. brie cheese, sliced into rectangular slices
1 egg
2 Tbsp. water

  • Preheat oven to 400°F.
  • In a medium sized saucepan, heat cherries and sugar on medium-low heat, stir well. Press the cherries down with the back of your spoon, mashing them slightly to release more of their juices. Simmer for 5 minutes, stirring frequently. Whisk corn starch and water together and add to cherries, stirring until thickened. Remove cherry preserves from heat and allow to cool completely.
  • Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and place on a baking sheet. Using a pizza wheel or a sharp knife, cut dough into 8 pieces. On four of the pieces, lay a slice of brie and spoon about 2-3 tablespoons of cherry preserves on top of each. Cover each piece with a piece of remaining dough and pinch the edges of pockets shut with a fork.
  • In a small bowl, whisk the egg and water together. Brush the tops of each pocket with a light coating of egg wash and sprinkle with sugar. With a sharp knife, cut two slits into the tops of each pocket to allow air to be released.
  • Bake for 15-20 minutes or until lightly browned.