My hair is straight today.

My hair is straight today only because a woman spent about two hours pulling, tugging, blowing, and spraying my hair into this state.

It’s still curly on the bottom. It’s also still frizzy on the top. It would appear as though the outside of my head is as stubborn as my inside brain. Stubborn!

I should just let my hair be how it lives. Curly with a charming hint of frizz. But… sometimes you want a change. Sometimes you want to toss your bangs like the girls with the long straight hair. Whatever. Sometimes you want to bake your brie up into little bite-sized squares so you can eat too many of them without feeling like you’re eating an entire round of brie. Again… whatever.

Also… it’s raining today. I don’t even want to talk about the frizz this will induce. I’m probably going to stay inside where the baked cheese is. Just so you know. Leave me be.

These bite-sized treats come together with puff pastry.

It’s buttery. It’s flaky and light. It’s buttery.

It’s totally buttery.

I cut the sheet of puff pastry into 12 rectangles… then each rectangle in half. That means 24 little rectangles that will make 12 little puffs.

That was math. I’m totally sorry.

I brush half of the squares with egg wash, a little nibble of cheese (do not be afraid of the brie rind!), a touch of jam, and more puff pastry.

It’s happening!

Yes. I put these little brie bites on sticks. I stuck a small popsicle stick half way up the puff pastry and then pressed it all together.

You don’t need popsicle sticks. You totally don’t. The sticks just make things more… sticky.

Sweet little cheese pockets.

A lot of brie was eaten in the making of these pockets.

Egg washed and a sprinkling of salt.

Major magic.

Baked and puffed and sometimes they bleed jam and cheese. No biggie.

These bites are best served warm… but I sure did eat several of them at room temperature. Delicious still.

It’s warm cheese baked in buttery crust with sweet jam. If you need convincing… I just… I dunno.