Baked Brie Bites Recipe

Make Baked Brie Bites Recipe: crisp puff pastry filled with melty Brie and jam for an easy, impressive party appetizer.

Ingredients

• 1 tablespoon unsalted butter or nonstick cooking spray, for greasing the pan
• 1 sheet frozen puff pastry (8–9 ounces / 225–255 grams), thawed in the refrigerator until cold but pliable
• 2 tablespoons (16 grams) all-purpose flour, for dusting the work surface
• 8 ounces (225 grams) Brie cheese, cold from the refrigerator, rind on or partially trimmed, cut into 24 small cubes
• 1/2 cup (160 grams) fruit jam or preserves, such as raspberry, apricot, or fig
• 1/4 cup (30 grams) finely chopped toasted nuts, such as pecans or walnuts (optional)
• 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme (optional)
• 1 large egg, at room temperature
• 1 tablespoon (15 milliliters) water, for egg wash
• 2–3 teaspoons (10–15 milliliters) honey, for drizzling (optional)
• 1/4 teaspoon flaky sea salt or kosher salt, for finishing (optional)

Instructions

Step 1: Preheat, grease the pan and roll the puff pastry

Warm your oven to 400°F (200°C) and lightly coat a 24-cup mini muffin pan with butter or nonstick spray so the pastry will lift out cleanly later. On a lightly floured matte white ceramic board, unfold the cold, thawed puff pastry and gently smooth it with your fingertips. Use a rolling pin to extend it to roughly a 10 x 12-inch rectangle, about 1/8 inch thick, keeping the edges straight. Trim any ragged edges and cut into 24 even ~2 x 2-inch squares; if they soften, chill the squares on a parchment-lined sheet for 10–15 minutes until firm.

Step 2: Line the muffin cups and assemble with Brie and jam

Press one pastry square into each greased cup so the corners stand up slightly; the overhang will puff and crisp when baked. With the Brie straight from the refrigerator, trim lightly if you prefer and cut into 24 small 3/4-inch cubes — cold cheese cuts clean and neatly. Nest one Brie cube into each pastry cup so it sits snugly, then spoon roughly 1/2 teaspoon of jam atop each cube so the preserves sit mainly on the cheese. If using, sprinkle a light pinch of finely toasted chopped nuts and a few thyme leaves over each jam dollop for texture and aroma.

Step 3: Egg wash and bake until deeply golden and puffed

Whisk one large room-temperature egg with a tablespoon of water until smooth; using a small pastry brush, lightly glaze only the exposed pastry edges and corners, avoiding the jam and cheese so they stay glossy and intact. Place the filled pan on the marble surface and slide it into the preheated oven to bake 12–15 minutes, until the pastry is well risen, corners deep golden brown and the Brie is melted and gently bubbling at the edges. Remove the pan and let the bites rest in the cups on a wire rack for five minutes so the cheese sets slightly and the pastry firms.

Step 4: Unmold, finish with honey and salt, and serve warm

Loosen each bite with a small offset spatula or thin knife and carefully lift them from the pan onto a serving platter. While still warm, drizzle 2–3 teaspoons of honey over selected bites, finish with a tiny pinch of flaky sea salt and a few extra thyme leaves or chopped nuts for contrast. Serve within 30–45 minutes for the crispiest pastry and meltiest center; to reheat later, refresh in a 350°F (175°C) oven for 5–7 minutes on parchment so the pastry re-crisps without sogginess.

Notes

• Keep the Brie cold when cutting so it slices cleanly.
• Chill pastry squares if they become soft to prevent tearing.
• Use about 1/2 teaspoon of jam per cup to avoid overflow.
• Toast nuts lightly to enhance flavor and texture.
• Reheat in a 350°F (175°C) oven for 5–7 minutes to re-crisp pastry.