Brie and Cherry Pastry Cups

1
sheet frozen puff pastry (from 17.3-ounce package), thawed
1/3
to 1/2 cup red cherry preserves
4
ounces Brie cheese, cut into 1/2x1/2-inch pieces (36 pieces)
1/4
cup chopped pecans
2
tablespoons chopped fresh chives
1.
Heat oven to 375°. Spray 36 miniature muffin cups, 1 3/4x1 inch, with cooking spray. Cut pastry into 36 (1 1/2-inch) squares. Slightly press each square into muffin cup; press center with finger.
2.
Bake 10 minutes. Press center with handle of wooden spoon. Bake 6 to 8 minutes longer or until golden brown. Immediately press again in center. Fill each with about 1/2 teaspoon preserves. Top with cheese piece, pecans and chives.
3.
Bake 3 to 5 minutes or until cheese is melted. Serve warm.
High Altitude (3500-6500 ft): No changes.
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