1/4 cup blueberry (or blackberry) preserves
1/3 cup coarsely chopped walnuts, lightly toasted
1 round (8 oz) Brie cheese, rind removed, cut into 24 chunks
Fresh blueberries, if desired
- Heat oven to 350°F.
- Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
- Cut each into 6 squares. Gently press squares into mini muffin cups (dough will not completely cover inside of cup; do not press too much). Spoon 1/2 teaspoon preserves into each cup. Top with rounded 1/2 teaspoon nuts and 1 cheese chunk.
- Bake 16 to 19 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish each with fresh blueberries.