Jam Brie Bites with Puff Pastry
These puff pastry Brie bites with jam are a bite-size version of retro baked Brie cheese, made with frozen puff pastry in a mini-muffin pan. Perfect for holidays, parties, and make-ahead entertaining. Allow about 40 extra minutes to thaw the pastry.
Servings 24 bites
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.
Notes
I use the regular Brie cheese. A triple-cream Brie is richer but very soft, so chill it well before cutting. Avoid pre-sliced or “spreadable” Brie, since it melts away completely.
Pastry: All-butter puff pastry tastes richer than the standard boxed kind, but sheet sizes vary by brand. Check that you can still cut 24 squares of about 2 to 2 ¼ inches.
Serve extra jam on the side. A small bowl of raspberry jam on the platter lets people add more.
