Puff Pastry Brie Bites
Got 10 minutes and a muffin tin? These golden Puff Pastry Brie Bites are the kind of appetizer that makes guests think you spent hours in the kitchen — but you absolutely didn't. With gooey melted brie, a dollop of your favorite jam, and a satisfying crunch from the pastry, these little bites are dangerously addictive. Best part? You can assemble them days ahead and bake fresh when the company arrives.
Ingredients
- 1 sheet Puff pastry Thawed; approx. 9.5×9.5 inch sheet (Pepperidge Farm or similar)
- 6-8 oz Brie cheese Rind on is fine; freeze 15 min before slicing for clean cuts
- 3 tbsp Jam Cherry, blueberry, fig, or raspberry — your choice
- 3 tbsp Raw pecans Roughly chopped; omit for nut-free
- 1 tsp Fresh thyme leaves Add after baking; substitute flaky sea salt if unavailable
- — Non-stick cooking spray For greasing the muffin tin — use generously
Instructions
- Step 1 — Preheat & Prep the Pastry Preheat your oven to 350°F (175°C). Lightly flour a clean surface and unroll your thawed puff pastry sheet. Use a rolling pin to gently smooth out any fold lines. Using a pizza cutter, slice the dough into 16 even squares — 4 cuts lengthwise and 4 cuts crosswise.Step 2 — Form the Cups & Add Brie Generously coat every cavity of your muffin tin with non-stick cooking spray, including the sides. Press one pastry square into each cavity, gently nudging the corners upward to create a small cup shape. Add one slice of brie (about 1 inch thick) to the center of each cup. Tip: freeze the brie for 10–15 minutes before slicing for cleaner cuts.Step 3 — Top with Jam & Pecans Spoon approximately 1 teaspoon of jam over the brie in each pastry cup. Scatter a small pinch of roughly chopped pecans over the top of each.Step 4 — Bake & Finish Bake for 18–22 minutes, or until the pastry is puffed and deep golden brown. Remove from the oven and immediately scatter fresh thyme leaves over the tops. Allow the cups to cool in the tin for 5 minutes before carefully lifting them out. Serve warm.
Notes
- Make-Ahead: Assemble the unbaked cups — pastry, brie, jam, and pecans — cover tightly with plastic wrap, and refrigerate for up to 3 days. Bake straight from the fridge when ready; no need to bring to room temperature first.
- Storage: Store leftover baked bites in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze fully cooled bites in a freezer-safe container for up to 3 months.
- Reheating: Best reheated in a 350°F oven for about 10 minutes, loosely tented with foil. An air fryer at 350°F for 2–3 minutes also restores crispiness well. Avoid the microwave if possible — it softens the pastry and loses the flaky texture.
- Mini Version: Use a mini muffin tin and cut pastry into 2×2-inch squares (you'll get about 24 pieces). Use a smaller slice of brie and reduce the jam to ½ teaspoon per cup. Begin checking for doneness at the 14-minute mark.
- Jam Variations: Spiced cherry and blueberry are top picks. For something unexpected, try pepper jelly, honey-lavender jam, or orange marmalade for a zesty contrast to the creamy brie.
- Nut-Free Option: Simply leave out the pecans. A drizzle of honey or a pinch of flaky sea salt after baking makes a wonderful topping alternative.