I whip up these Puff Pastry Brie Bites whenever I need a last-minute holiday appetizer. The combination of flaky pastry, creamy brie, and sweet jam is irresistible. They’re always the first thing gone from the table.
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Why This Recipe Works
This Puff Pastry Brie Bites recipe is my go-to when I need an elegant appetizer that takes almost no time. Here’s why I love it so much:
- Flaky and Buttery: The puff pastry bakes up light, crisp, and golden brown—perfectly buttery and irresistible with every bite.
- Sweet and Savory: Fig jam adds a layer of sweetness that pairs beautifully with the creamy, melty brie. It’s the kind of combo everyone raves about.
- Herby Freshness: A sprinkle of thyme gives just the right earthy balance to cut through the richness. It makes them feel extra special.
- Effortless Yet Impressive: They look like something from a fancy bakery, but take just minutes to prep. I keep puff pastry in the freezer just for these moments, and use it for other favorites like my Turkey & Brie Puff Pastry Pockets.
- Always a Crowd Favorite: Set a tray of these out and they’ll disappear before you know it. I always wish I’d made a second batch.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Puff pastry: I use store-bought puff pastry for convenience. It bakes up golden, flaky, and buttery, making the perfect base for these little bites.
- Egg yolk: Mixed with a bit of water, it creates a simple egg wash that gives the pastry that beautiful glossy finish.
- Water: Helps thin the egg wash just enough to brush evenly over the pastry.
- Fresh thyme leaves: Add an earthy, aromatic touch that balances the sweetness of the jam and honey. You can swap with rosemary if you prefer a stronger herbal flavor.
- Fig jam: I love the combination of sweet fig jam with brie, but you can use any favorite—apricot, raspberry, or even cranberry work beautifully.
- Brie: The star of the show. It melts into a creamy, rich layer that pairs perfectly with the crisp pastry and sweet jam.
- Honey: A light drizzle adds shine and just the right touch of sweetness to tie everything together.
- Flaky sea salt: Enhances the flavors and gives a satisfying little crunch in every bite.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Cut rounds: On a floured surface, unfold the thawed puff pastry and use a cookie cutter to cut out circles for the bites.
- Score inside: Lightly score a smaller circle inside each round to create a rim for holding the filling.
- Brush egg wash: In a small bowl, whisk together the egg yolk and water. Brush each pastry round with the egg wash using a pastry brush.
- Add thyme: Sprinkle fresh thyme leaves evenly over the top of each round for flavor and aroma.
- Bake: Transfer the prepared pastry rounds to a parchment-lined baking sheet and bake at 400°F for 13–14 minutes, until puffed and golden.
- Slice brie: While the pastry bakes, slice the brie into small bite-sized pieces. (Tip: Chill or freeze the brie for 15 minutes to make slicing easier.)
- Fill the center: Remove the pastry from the oven and use a measuring spoon to gently press down the center of each pastry to form a pocket. Add a small dollop of fig jam into each pocket.
- Add brie: Place a piece of brie on top of the jam, then return to the oven for 2–3 minutes, until the cheese melts. Drizzle with honey, sprinkle flaky sea salt, and serve warm.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Jam Options: I love using fig jam for its rich sweetness, but raspberry, cranberry, or apricot jam also pair beautifully with brie. You can even mix in a little balsamic glaze for extra depth.
- Cheese Choices: Brie melts perfectly, but you can swap it with camembert, triple cream cheese, or even goat cheese for a tangier flavor.
- Herb Variations: Fresh thyme adds a lovely aroma, though rosemary or sage give a more earthy note that’s perfect for fall and winter gatherings.
What to Serve with Puff Pastry Brie Bites
Appetizers
- Puff Pastry Brie Bites fit right in with a spread of elegant starters. Serve them with Smoked Fish Dip or a Holiday Charcuterie Board for a crowd-pleasing appetizer table.
- They also pair beautifully with a creamy Salmon Mousse, adding a buttery, flaky bite that complements the rich and savory flavors.
Cocktails
- These bites are the perfect match for festive drinks. Try them with an Extra Dirty Martini for a classic pairing or a Strawberry Martini for a touch of sweetness.
- They also go wonderfully with a glass of Fall Sangria, where the fruity notes balance the richness of the melted brie and jam.
FAQs
Do I need to remove the rind from the brie?
No, the rind is completely edible and adds great flavor. It also helps the cheese hold its shape as it melts. If you prefer a smoother bite, you can trim it off, but it’s not necessary.
What’s the best way to keep the puff pastry crisp?
Serve the bites right after baking for the flakiest texture. If you need to hold them for a bit, place them on a wire rack instead of a plate so the bottoms don’t get soggy.
Can I make them bite-sized for parties?
Yes, use a mini muffin tin or smaller pastry rounds for a perfect one-bite appetizer. Just reduce the bake time slightly to avoid over-browning.
How should I store leftovers?
Store any leftover bites in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven until warmed through, or enjoy at room temperature for an easy snack.
More Puff Pastry Recipes You’ll Enjoy
- Puff Pastry Sausage Bites – ‘Wow’ your party guests with these bite-sized Puff Pastry Sausage Bites. Easy to make with puff pastry and smoked sausage, these everything bagel-seasoned appetizers are always a hit.
- Gruyere Asparagus Tart on Puff Pastry – The perfect, no fuss and easy gruyere asparagus tart on puff pastry is made with fresh asparagus, cheese and a touch of mustard. Serve as the perfect appetizer or main course at your Easter gathering.
- Puff Pastry Quiche Recipe – Serve this easy Puff Pastry Quiche for brunch and breakfast! The puff pastry crust is light and crisp while the egg filling is sensationally fluffy and loaded with corn, shallots, cottage cheese, and roasted peppers.
- Chicken Pot Pies with Puff Pastry – Comfort food at its finest, serve your family individual Quick and Easy Homemade Chicken Pot Pies with Puff Pastry for total satisfaction.
If you try this Puff Pastry Brie Bites recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Puff Pastry Brie Bites
Servings: 48 pieces
Puff pastry brie bites are a deliciously sophisticated yet easy-to-make appetizer, perfect for any gathering! Flaky puff pastry, creamy brie, and sweet fig jam are topped with a sprinkle of fresh thyme and a drizzle of honey.
Ingredients
- 2 sheets puff pastry, thawed
- 1 egg yolk, for egg wash
- 1 tablespoon water, for egg wash
- 4 tablespoons fresh thyme leaves
- ½ cup fig jam, or your favorite jam
- 8 ounces brie, cut into bite sized pieces
- 2 tablespoons honey, for drizzling
- ½ teaspoon flaky sea salt, or more to taste
Instructions
- Preheat the oven to 400°F with the rack set in the middle position.
- Thaw the puff pastry, place it on a floured surface and using a cookie cutter, cut out a larger shape first and then lightly score a slightly smaller shape inside to create a rim.
- Add the egg yolk and water to a small bowl and whisk together. Using a pastry brush, brush the egg wash to each piece of puff pastry.
- Then sprinkle with thyme leaves.
- Add to a parchment paper lined baking sheet and bake for 13-14 minutes.
- While puff pastry bakes, cut the brie into bite sized pieces. (Tip: You can freeze the brie for 15 minutes for easier slicing.)
- Remove from the oven, using a measuring spoon, deflate the center of the puff pastry to create a pocket.
- Add a small dollop of jam, then a piece of brie.
- Pop back into the oven for an additional 2-3 minutes or until the brie has melted.
- Sprinkle with any additional thyme and a drizzle of honey and a sprinkle of flaky sea salt and enjoy.
Notes
- Thaw the puff pastry properly. Let the pastry thaw in the fridge until pliable but still cold. This makes it easier to cut and helps it puff up evenly in the oven.
- Use a cookie cutter with a rim. Lightly scoring the inner shape helps the center puff up while creating a border that holds the filling in place.
- Freeze the brie before slicing. Brie is soft and can be tricky to cut. A quick 15-minute freeze firms it up just enough to slice cleanly.
- Don’t overfill. A small dollop of jam and one piece of brie is all you need. Too much filling can cause the pastry to overflow while baking.
- Deflate the center after baking. Gently press down the middle to create space for the filling. A measuring spoon works well for this.
- Bake in two stages. Bake the shells first, then add the brie and return them to the oven. This keeps the pastry crisp and lets the cheese melt perfectly.
Photography by Naomi Seiler
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