Ingredients
1 package (17.3 ounces) frozen puff pastry, thawed3 tablespoons seedless raspberry jam1 tablespoon Dijon mustard1 round (8 ounces) Camembert cheese18 miniature smoked sausages1 large egg1 tablespoon water
Preparation
Preheat oven to 425°. Unfold puff pastry. Cut each pastry into 9 squares. Cut each square into 2 triangles. In a small bowl, mix jam and mustard; spread over triangles. Cut cheese in half crosswise; cut each half into 9 wedges.
Top each triangle with a cheese piece and a sausage. Fold pastry over sausage and cheese; press to seal. Place on a parchment-lined baking sheet. In a small bowl, whisk egg with water. Brush over pastries. Bake until golden brown, 15-17 minutes.
