Ingredients
1 pkt crescent dinner rolls (227 g, frozen pie sheet can be used)
250 g Brie cheese (or cream cheese)
½ tsp SIDS CRAZY LEMON
¼ cup preserves of your choice
1 large egg
1-2 tbsp water (or milk, less liquid for darker colour)
Directions
Preheat oven to 190°C. For a convection oven, reduce cooking temperature by 15°C.
Gently roll out crescent dough on the working surface. Use your fingers or a rolling pin to seal seams and perforations, and press out.
Use a 5 cm round biscuit cutter to cut out 24 circles.
When you need to roll out the dough for the second time, you might need to sprinkle all-purpose flour on the surface to prevent the dough from sticking.
Place the circle dough sheet on ungreased mini muffin cups and press onto the bottoms and up the sides.
Scoop ½ to 1 tsp Brie cheese and place in each cup.
Put ½ tsp preserves of your choice on top then a very light sprinkle of SIDS CRAZY LEMON.
Make an egg wash by whisking the egg and water. (or milk) Brush the top of the pastry with the egg wash.
Bake at 190°C for 10-12 minutes until the pastry is puffed, cheese is bubbling, and edges are lightly browned.
Remove from the pan and let it cool for 5 minutes. Transfer the tarts to a wire rack to cool. Serve warm or room temperature.
