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If you need a simple appetizer, these Puff Pastry Brie Bites are going to steal the show. Only about 10 minutes to prep and can be made up to 3 days ahead of time. Top with your favorite jam for a unique flavor everyone at the party will love!
Need a quick and easy, but super fancy looking appetizer for a special occasion? These Puff Pastry Brie Bites are here to save the day! So easy to make but are so delicious and feel almost luxurious even to eat!
If you are a brie fan, these bites as well as my Cranberry Brie Crostini are sure to be your favorite appetizers whether you are heading to a party or having a cozy night in–the best!
Why you will love these Puff Pastry Brie bites:
- They only require a handful of ingredients.
- Only about 5-10 minutes of prep.
- Easy to customize flavors.
- Flaky puff pastry with melty cheese–the best combo!
Ingredients:
- puff pastry: typically found in the freezer aisle of the grocery. Many come in sheets that vary in size The Pepperidge Farm version comes in 9.5 by 9.5 inch sheets. I roll it out to 10×10 to even out the creases and end up with 16 2.5 by 2.5 inch square pieces.You will want to thaw the puff pastry before prepping. If you really want to challenge yourself and make your own puff pastry, give it a shot! Also, give these puff pastry mini quiches a try if you love puff pastry!
- brie: approximately 6-8 ounces should work for this recipe. I always like to have more to be safe. You can eat the rind of brie, so no need to cut it off.
- jam: I started out wanting to make these apricot brie puff pastry bites but then wasn’t much a fan of the apricot jam. I found a spiced cherry jam that was perfect for the holiday season recently and loved the sweet cherries with the cinnamon and other hint of spice. I LOVE making these with a blueberry jam as well. Brie is so perfect paired with any fruit flavor in my opinion!
- pecans: chopped raw pecans. You can omit if you have a nut allergy or can use walnuts instead.
- thyme: fresh thyme, if you don’t have fresh, I think it is better to just omit. You could add a sprinkle of sea salt for a bit more flavor.
How to make these bites:
Preheat the oven and then roll out thawed puff pastry, using a rolling pin to smooth out any major creases.
Cut the dough with a pizza cutter into 4 even sections lengthwise and then 4 sections crosswise. I was able to get 16 pieces out of one Pepperidge Farm sheet. They will be about 2 1/2 inch square pieces.
Depending on the number of muffin tins you have, you may need to make these in batches. Spray the cavities of your muffin tins generously with oil. DO NOT SKIP THIS PART. Puff pastry will very easily get stuck to the tin and make a big mess if you don’t oil the muffin tin well.
Add a piece of puff pastry to each and press it into the cavity to form a cup like shape. Add a one inch slice of Brie( you can freeze the brie before slicing for about 15 minutes for easier cutting), add a teaspoon of jam and then sprinkle with chopped pecans.
You can add the thyme now over top or wait until after baking. The thyme turns brown when baking so it’s much prettier if you wait until after.
Do you need to take the rind off of brie before baking?
No! The rind is completely edible and honestly, once baked, you really can’t even tell it’s there. If you really aren’t a fan of the brie rind, you can cut it off, but you will lose some cheese so may need to grab extra at the grocery to make up for what is lost when cutting the rind off.
Reheating these puff pastry brie bites:
I highly suggest eating these fresh versus leftover. Nothing will ever taste quite the same. However, you can bake them for about 10 minutes at 350°F loosely covered in foil.
A couple minutes in an air fryer would work as well at 350°F.
You could microwave them but you would not have the same crispy flakiness as you would with other reheating options.
Recipe Notes and Tips:
- Make sure to spray your muffin tins well! I have run into my fair share of scraping puff pastry that is stuck to the bottom of the muffin tin–not fun. Take if from me, you want your puff pastry brie bites to easily come out of the tin. Better presentation if they are in one piece!
- You can make these smaller and use a mini muffin tin instead. If you are using a 10×14 inch puff pastry, you should be able to cut it 6 times lengthwise and 4 times in the opposite direction to get 24 smaller pieces. You will want to cut your brie slightly smaller and opt for just 1/2 teaspoon of jam. Baking time will be relatively the same but keep an eye on them at the 15 minute mark. If using the Pepperidge Farm brand, you can attempt to make 2 inch by 2 inch squares by cutting 5 equal sections across each way.
- You can prep these in advance. Allowing these puff pastry bites to chill before baking is ideal. 30 minutes is fine, but you can make these up to 3 days in advance and then pop them in the oven when you are ready to bake.
Other Appetizer Recipes:
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Puff Pastry Brie Bites
Ingredients
- 2 sheets puff pastry, thawed, (17.3 oz package)
- ⅓ c chopped pecans
- 8 oz Brie
- 1/2 c jam
- fresh thyme
Instructions
- Unfold thawed puff pastry sheets and roll with rolling pin just to blend in the creases. Cut each sheet into about 16 equal pieces, cutting 4 strips by 4 strips. Press each square into a muffin tin cavity that has been sprayed well with oil. Press firmly into the bottom of the muffin tin and form gently into a cup like form.
- Slice brie into 32 one inch pieces. You can freeze the brie for 15 minutes for easier slicing. Place each piece into the puff pastry and add 1 teaspoon of jam. Sprinkle with chopped pecans.
- Bake for about 20 minutes in the oven preheated to 350°F or until puff pastry is golden brown. Remove from oven and sprinkle with thyme leaves if desired. allow to cool for several minutes before removing from muffin tins and then serve.
Video
Notes
- Make sure to spray your muffin tins well! I have run into my fair share of scraping puff pastry that is stuck to the bottom of the muffin tin–not fun. Take if from me, you want your puff pastry brie bites to easily come out of the tin. Better presentation if they are in one piece!
- You can make these smaller and use a mini muffin tin instead. If you are using a 10×14 inch puff pastry, you should be able to cut it 6 times lengthwise and 4 times in the opposite direction to get 24 smaller pieces. You will want to cut your brie slightly smaller and opt for just 1/2 teaspoon of jam. Baking time will be relatively the same but keep an eye on them at the 15 minute mark. If using the Pepperidge Farm brand, you can attempt to make 2 inch by 2 inch squares by cutting 5 equal sections across each way.
- You can prep these in advance. Allowing these puff pastry bites to chill before baking is ideal. 30 minutes is fine, but you can make these up to 3 days in advance and then pop them in the oven when you are ready to bake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use paper muffin cups to line the muffin tin with to not worry about them getting stuck?
I believe that should work just fine! Make sure they are nonstick and you should have no issues!
Preheat oven to what temperature? Bake for how long?
Hi! It’s all in the recipe card. Press the “jump to recipe” button up top or scroll down. Hope that helps!
Can I assemble these in the muffin tin, and freeze them?
Like assemble them and freeze unbaked?
Silly question, but can I bake these on a flat baking sheet?
Hi! Not a silly question I think you actually could with no major issues. The muffin tin just sort of keeps everything together. If you put the ingredients in the center, you should be ok aside from cheese oozing off a bit I think
If you don’t use a muffin tin you can press two (or all) of the corners together using some egg whites to help them stick. They look like pretty little puffs. They don’t all hold together and are totally delicious regardless.
Thanks so much for the tip!!
Made these for NYear’s Eve and they were the biggest hit! We made another batch with smoked cheddar, a tiny piece of Brie, Apricot Jam and sliced almonds and they were eaten very quickly, too! Thank you for the great recipe!
Yum!!! I love the addition of the smoked cheddar! Will be adding to my next batch as well. So happy you all loved them, Lulu!