Puff Pastry Brie Bites
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.
Servings: 48 pieces
Calories: 83kcal
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.
Nutrition
Calories: 83kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 80mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg