Puff pastry brie bites are perfect for last minute entertaining. With a quick prep and 5 ingredients, they are one of the must-try warm appetizers.
Put this easy finger food recipe on your menu for the next gathering you are hosting! Whether it is a game night, a Holiday party or Thanksgiving dinner, they will be a hit at your table.
How to make puff pastry brie bites
Ingredients:
- Puff pastry
- Apricot jam
- Brie
- Pistachios - optional
- Black pepper
Tools:
- Muffin tray – recommended but not required. See FAQ’s for more!
- Paper cupcake cups
- Pizza cutter – or a Chef’s knife or any knife with a straight blade
- Chopping board
- dessert/teaspoon – for the jam
The process:
These mini brie appetizers are very quick to put together. This means, you should start with preheating the oven first.
That way, you don’t waste any time waiting. It usually takes about 10 to 15 minutes for the oven to reach a high temperature and that is pretty much the time you will need to make these bites.
Next, get the muffin tray and line it with baking paper cups. Cut the pastry into about 3-inch (8-centimeter) squares. Place each square into the paper cup and top with about a teaspoon of jam, a piece of brie and a sprinkle of pistachios. Finish it off with a touch of black pepper.
Bake it at 400 Fahrenheit/200 Celsius until puffed and golden brown.
A full printable recipe card is at the bottom of this post!
Storage
Any leftovers can be kept in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350 Fahrenheit/180 Celsius for 4 to 5 minutes or until warm.
I don’t have a mini muffin pan. What to use instead?
This recipe works well with regular muffin pan as well. Simply put paper cupcake cups inside to make them bite-sized!
Using just the paper cupcake cups will also work just fine. Either way, you don’t need to take them out. They will act as little “plates”.
Or, use reusable silicone baking cups only and they will come out easily!
Expert tips
- You should get about 20 mini puff pastry appetizers out of this recipe. You can make them bigger or smaller, but I would not go extremely small. Their size will depend on the size of squares you cut out of your pastry.
- Chilled ready-rolled puff pastry is the easiest and quickest to work with. Try it if you haven’t yet! If you cannot find it in your store, then simply use the frozen one. Make sure to thaw it in the fridge prior to using.
- The baking time can vary. This will depend on your oven, the altitude you live in, the type of pan you use (some conduct heat more than others) as well as the size of your appetizers.
- Now that being said, count with about 15 to 20 minutes and be patient if they have not risen yet. Bake for a little longer so.
- Always keep an eye on any baked goods when making them for the first time.
- Most puff pastry appetizers or desserts are best made shortly before serving because they tend to taste best when warm. If you want to try and make a recipe that works exceptionally well when prepared in advance, try making mango chicken puffs which can be made in advance.
Frequently asked questions
You can prepare them for cooking and keep them in the fridge. For best results you should bake them within 30-60 minutes though. Leaving them refrigerated longer can affect their ability to rise.
While they look similar, they have a different taste and texture. Camembert is a bit stronger but in recipes you can use either one of them.
Yes! Puff pastry recipes require preheating the oven and there is a reason why. This type of buttery pastry needs to go into a hot oven to rise and puff nicely.
This cheese pairs well with apricot, fig or raspberry preserve but you can also try blackberries or blueberry jam. Cranberry sauce will work great too!
Yes, they can. Though for best food experience we recommend eating them warm.
More easy puff pastry appetizers
- Bacon Puff Pastry Twists
- Ham and Jalapeno Pinwheels
- Pigs in a Blanket
- Asparagus Pastry Twists
- Smoked Salmon Puffs
Puff Pastry Brie Bites
Ingredients
- 9 ounces puff pastry (sheet, chilled, ready-rolled, 260 grams, see note 1)
- ⅓ cup apricot jam (see note 2)
- 7 ounces brie (200 grams, see note 3)
- pistachios (handful, peeled and finely chopped, optional)
- black pepper (to taste)
Instructions
- Preheat oven to 400 Fahrenheit/200 Celsius.
- Line a muffin tray with cupcake liners (see note 5). Un-roll the pastry and cut into about 3-inch/7-centimeter-wide squares. Place each square inside the liners. You will have about 20 squares. If your muffin tray is not that large, simply fill cupcake liners only.
- Next, add about a teaspoon of jam, a bite-size piece of brie, pistachios and finish off with black pepper.
- Place in the oven and bake for 15–20 minutes or until the bottoms are nice golden brown and the pastry is risen and puffed nicely.
- When ready, take out from the oven and serve with the liners. Or, take the brie bites out when using silicone cups. They will go very easily.
- Best enjoyed while still warm.
Notes
- I use chilled puff pastry because it is convenient for me. You can use frozen pastry if you like. Make sure to thaw it first and roll out thin.
- You can use less jam if you like. Great substitutions are fig, blueberry, or raspberry jam. Cranberry sauce will also work!
- Either brie or camembert can be used.
- Cooking time can vary. This depends on your oven, the pastry brand, how cold it is when you put it in the oven and on the muffin tin you use. Count with 15 to 20 minutes and make sure to keep an eye on them when making them for the first time.
- You don’t need a mini muffin pan. But if you do use it, just spray it with oil or butter and omit the cupcake liners. With a regular muffin pan, use cupcake liners. Or, use just the liners and baking sheet if you don’t have a muffin pan. Silicone baking cups are another great option if you don’t have a muffin pan. No need to spray them with oil.
- More tips and answers to FAQs are explained in detail in the post above this recipe card.
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