Ingredients:

  • 1 sheet (250g) frozen puff pastry, thawed
  • 1 large (50g) egg, beaten
  • 1 cup (115g) Gruyere cheese, freshly grated
  • 1/3 cup (80g) apricot preserves
  • 1/4 tsp (1g) cracked black pepper
  • 1 tsp (1g) dried thyme
  • 1 tbsp (15g) sliced almonds, toasted

Instructions:

  1. Roll out the thawed puff pastry slightly on a floured surface. Use a pizza cutter to slice the sheet into 12 equal squares (approximately 2 inch squares).
  2. Gently press each pastry square into the bottom and up the sides of a greased mini muffin tin to create small cups. Note: Don't stretch the dough too thin or it will shrink
  3. Spoon 1 teaspoon (5g) of apricot preserves into the bottom of each pastry cup.
  4. Sprinkle a pinch of cracked black pepper directly onto the jam.
  5. Fill the remainder of the cup with grated Gruyere cheese, pressing it down slightly to anchor the jam.
  6. Brush the exposed edges of the puff pastry with the beaten egg wash.
  7. Sprinkle the top of the cheese with thyme and toasted almonds.
  8. Bake at 400°F (200°C) for 12–15 minutes until the pastry is deep golden brown and the cheese is bubbling.