1 6-ounceor 8-ounce brie wedgecut into thin 1" slices.
1pearpeeled, cored, and sliced thinly
In a small bowl, mix cinnamon and sugar together until the cinnamon is blended nicely into the sugar. Set aside.
Pre-heat oven to 375 degrees.
Prepare a baking sheet with parchment paper and set aside.
Roll out the thawed puff pastry dough onto a lightly floured surface. Use a small pastry or cookie cutter in the shape of your choice. I used a 2" circle cookie cutter with scalloped edges in the photos here.
Place ½ of the puff pastry rounds onto the prepared baking sheet, on top of the parchment paper, about 2 inches apart. Set aside the remaining half to use as the tops.
Top each puff pastry round with 3-5 slices of pear, just enough to cover the surface while leaving a small amount of puff pastry empty around the edges.
Then top each puff pastry round with a few slices of brie.
Sprinkle cinnamon sugar mixture over each.
Top each round with one of the remaining cut pieces of puff pastry, gently pressing down around the edges to seal the brie and pear bites.
Using the edge of a fork, gently press along the edges of each puff pastry bite, to fully seal.
Using a knife, cut a small opening in the middle of the top of each puff pastry bite.
Drizzle a small amount of honey over each puff pastry bite. Be careful not to douse the bites with honey, as the honey will caramelize and burn if you use too much. Just a light drizzle over each bite is enough.
Bake at 375 degrees for about 18-21 minutes. My oven bakes these perfectly at 18 minutes, but it also tends to bake slightly faster than most. Know your oven, and keep a close eye on these as you get closer to the 18-minute mark.
Remove from oven and allow to cool for 5 minutes before serving.
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