Brie Hazelnut and Blackberry Puffs

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Here's a great hors d'ouevre to serve at holiday cocktail parties or other occasions where tasty little finger foods are appreciated. This is an easy to make but very elegant little morsel which can be easily varied by changing the berries and nuts. I've made many different variations of this hors d'ouevre using blueberries, raspberries, partridgeberries, almonds, pecans, walnuts etc. Invent your own version, just make sure you toast the nuts before using them in the puffs.

1 pound package puff pastry, cut into 18 rectangles

egg wash (1 egg whisked with 2 tbsp water)

Brush around the perimeter of all the rectangles with the egg wash.

8 ounces brie cheese

1 pint blackberries

1/2 cup toasted, chopped hazelnuts

At one side of the pastry place about 1/2 ounce cheese along with a sprinkle of nuts and a blackberry. Fold the pastry over to cover the filling and press the edges of the dough together with your fingertips to seal. Brush the tops of the puffs with the egg wash

Make sure these are very cold before they go in the oven, this will help the pastry to puff. Bake in a preheated 425 degree oven on a parchment lined cookie sheet for 15-20 minutes or until evenly golden brown. Let cool about 10 -15 minutes before serving because the filling gets very hot.