Jam Brie bites are a bite-size version of 1970s and 80s baked Brie en croûte, made in a mini-muffin pan. You get all the flavor of the big pastry-wrapped wheel, already divided into neat portions. The recipe uses five ingredients, and you can have a tray out of the oven in about 40 minutes, plus thawing time.
This is also a very forgiving recipe, which is exactly what you want when feeding a crowd. If the jam bubbles a little, it just looks rustic. If the cheese oozes, people will love it more.
Puff pastry appetizers
Puff pastry bites with Brie and jam are one of those recipes that feel fancy without asking much of you. Store-bought puff pastry does most of the work, and the rest is just assembly and timing them so they're ready when your guests start arriving.
Every holiday party I went to in the 80s had a wheel of baked Brie on the table. It was wrapped in pastry and leaking jam.
These puff pastry bites are that retro Brie appetizer, but more manageable and cute. Perfect for a Christmas potluck, New Year's party and year-round dinner parties.
I make each tray half raspberry and half apricot. The raspberry bakes up deep ruby and a little tart, and the apricot stays golden and mellow, so a mixed platter looks good and gives people a choice. The rosemary on top makes them smell like the holidays.
What makes them work is the contrast. The pastry is buttery and crisp, the Brie gets soft and salty, and the walnuts add crunch. If you like my Brie and jam pull-apart bread, these are the same flavors in a neater, more elegant format.
You can dress them up with herbs or nuts, or keep them as simple as pastry, cheese, and jam.
What jam works best with brie bites?
Use tart jams to balance the rich cheese and butter pastry. I use the classic raspberry and apricot or fig year-round for parties. For the holidays, cranberry sauce is a great idea (perfect for leftovers), and hot pepper jelly also works. Using two flavors gives you variety from one batch.
Testing notes
Cut the Brie straight from the fridge and leave the rind on. Cold Brie cuts into clean cubes that hold their shape in the oven. For a very soft, ripe Brie, put it in the freezer for 15 minutes first. The rind is edible, and it keeps each cube from melting into a puddle.
Thaw the pastry until it's cold but bendable. Too cold and it cracks along the fold lines. Too warm and it gets sticky and won't puff well. If it softens while you work, put the filled pan in the fridge for 10 minutes before baking.
Press the center of the pastry down and let the corners stand up. The four corners puff into crisp, golden points around the filling, and they're the best part of the bite.
Keep the jam in the center. Wherever jam touches the pastry edges, it caramelizes and can scorch. Raspberry darkens faster than apricot, so watch those in the last few minutes.
Check the bottoms. The tops brown before the bottoms are done. If the bottoms look pale when you lift one out, give the pan another 2 to 3 minutes.
Run a knife around any cup where jam bubbled over, while the bites are still warm. Once the jam cools, it sets like glue.
Use the 8 extra squares. Bake them with a sprinkle of cinnamon sugar for a cook's snack.
Variations & substitutions
- Cheese: Camembert works the same way and tastes a bit earthier.
- Jam: Fig jam, cherry preserves, or orange marmalade are all good. Leftover cranberry sauce works well after Thanksgiving. Hot pepper jelly gives a sweet-and-spicy version.
- Nuts: Pecans, pistachios or sliced almonds work. For a nut-free version, use toasted pumpkin seeds or leave the nuts out.
- Herbs: Fresh thyme leaves can replace the rosemary. A light drizzle of honey after baking is also good.
How to make puff pastry brie bites
Cut the puff pastry squares
Each standard store-bought sheet cuts into 16 squares, so two sheets give you 32. That's 24 for the pan and 8 extra. The corners of the dough should stick up a little above the edges of the cups.
Fill and bake
Don't overflow them with jam. A teaspoon each is enough. The walnuts are optional (don't make a trip to the store just to buy them), but they add a wonderful toasty flavor and crunch.
Run a knife around the edges
Do this a few minutes after you remove the pan from the oven. Use a smooth-bladed knife and loosen any bits of jam stuck to the pan.
Storage and reheating for parties
- Make ahead: Assemble the bites in the pan, freeze until firm, then move them to a freezer bag for up to 1 month. Bake from frozen in a greased mini-muffin pan, adding 3 to 5 minutes.
- Leftovers: Refrigerate in an airtight container for up to 3 days.
- Reheat: Bake at 350°F (175°C) for 5 to 7 minutes until the pastry is crisp again. Skip the microwave, which makes the pastry soft and chewy.
- Serving: They're best warm or at room temperature within about 2 hours of baking.
Frequently asked questions
One standard 17.3-ounce box with two sheets. Each sheet is roughly 9 to 9½ inches square and cuts into 16 squares, so you'll have 32 squares and some to spare.
They were most probably underbaked or had too much jam. Bake until the bottoms are golden, not just the tops, and stick to 1 teaspoon of jam per bite.
Yes. Bake the squares flat on a parchment-lined baking sheet. Score a border about ¼ inch from the edges, cutting halfway through, and prick the center with a fork. The border puffs up into a frame that holds the Brie and jam in place. It's a bit more laborious to get the puff pastry squares ready.
Jam Brie Bites with Puff Pastry
Ingredients
- 2 sheets puff pastry, one 17.3-ounce box, thawed
- 2 tablespoons oil or melted butter, approximately, for greasing the pan
- 6 ounces firm Brie cheese, cold
- ¼ cup raspberry jam
- ¼ cup apricot jam, or fig jam
- 3 tablespoons chopped walnuts
- small sprigs of fresh rosemary, for garnish
Instructions
- Thaw 2 sheets puff pastry according to the package directions, until they unfold easily without cracking.
- Preheat the oven to 375°F (190°C). Grease a 24-cup mini-muffin pan with 2 tablespoons oil or melted butter.
- Unfold the pastry on a lightly floured surface. Cut each sheet into a 4×4 grid, giving 16 squares of about 2 ¼ inches each. You'll have 8 extra squares.
- Place one square in each muffin cup. Gently press the center down and let the corners stand up.
- Cut 6 ounces firm Brie cheese, cold, into 24 pieces, each about a ½-inch cube (roughly ¼ ounce), leaving the rind on. Put one piece in the center of each pastry cup.
- Spoon 1 teaspoon raspberry jam into 12 of the cups and 1 teaspoon apricot jam into the other 12, keeping the jam in the center. Sprinkle 3 tablespoons chopped walnuts over the top.
- Bake for 15 to 20 minutes, until the pastry is puffed, golden, and cooked through on the bottom.
- Let cool in the pan for 5 minutes so the filling sets. Then lift the bites out, running a knife around any cups where jam bubbled over.
- Tuck small sprigs of fresh rosemary into each bite; they add a pop of green against the golden pastry and make the platter look finished, even when a little jam bubbles over. Serve warm.
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