2 cups frozen Wild Blueberries, thawed and drained
2 tbsp chopped fresh rosemary
1 tsp fresh cracked black pepper
1/2 tsp kosher salt
1 tbsp honey
4-6 oz brie
2 boxes (12) mini puff pastry shells

  1. Preheat oven to 400°F.
  2. Combine drained wild blueberries with rosemary, pepper, salt and honey.
  3. Cut rind off of brie  and cut into 1/2-inch cubes.
  4. Place puff pastry on a baking sheet lined with a silicone baking mat or parchment.
  5. Bake for 15 minutes, then remove from oven.
  6. Use a spoon to remove the center/tops of the pastry shells, leaving the bottom layer intact. (You can bake the tops separately and use them in another recipe, if you’d like.)
  7. Place a cube of brie in each hole and top with blueberry mixture.
  8. Place back in the oven and bake an additional 5-10 minutes, or until brie is melted and pastry is golden.
  9. Remove from oven and serve hot.