Baked Brie Bites with Jam

• Puff pastry: Frozen puff pastry sheets are one of my favorite store-bought shortcuts. I always keep a package in my freezer so I can whip up everything from chocolate puff pastry twists to cheesy puff pastry straws at a moment’s notice. Thaw the sheets according to the package directions, but keep them cold until you’re ready to work with them. If the dough gets too warm, it’ll become sticky.
• Brie cheese: You’ll need one 8-ounce wheel, and there’s no need to remove the rind. It’s completely edible, makes the Brie easier to slice into wedges and softens as the cheese bakes.
• Jam: Raspberry is my personal favorite, but fig, apricot, strawberry and pear preserves are all delicious with Brie. And if blackberry jam is all you’ve got, go for it! You really can’t go wrong here. You can even use cranberry sauce for a holiday twist or pepper jelly if you love a little sweet heat.
• Walnuts or pecans: Totally optional, but I love the crunch they add.
• Egg and milk: Whisk these together for an egg wash that helps the pastry turn golden brown in the oven.

See the recipe card for full information on ingredients and quantities.

Ready to swap crispy crackers or crispy toasts for buttery puff pastry pockets? You’re only a 10-minute prep time away from popping these tasty triangles into the oven. So preheat your oven, grab your beverage of choice and let the snacking begin!

Cut the pastry into squares. Each sheet has three natural folds, which makes dividing it into nine squares a breeze. I like to work with one sheet at a time and keep the other refrigerated so it stays cold. You’ll end up with 18 squares total.

Fill the pockets. Place a wedge of Brie near one corner of each square, leaving a little room around the edges. Top with a dollop of jam and a sprinkle of nuts, if using. This is one of those times when less really is more. Overstuffed pockets are much more likely to burst open in the oven.

Fold, crimp and vent. Gently stretch the pastry over the filling to form a triangle, then press the edges together and crimp firmly with a fork. If you’ve ever made my apple turnovers, it’s the same idea: seal those edges well so the filling stays put. Cut a small slit in the top of each pocket to let steam escape.

Brush and bake. Give each triangle a light coating of egg wash, then bake at 400°F for 15 to 20 minutes, until puffed and golden brown. Let them cool for 5 minutes before serving. I know, I know. Waiting when there’s warm, melty Brie involved is asking a lot. But trust me, that filling is HOT!

Want to see these cheesy little pockets come together? Watch my video below for a step-by-step look at how I fill, fold and seal the puff pastry so all that melty Brie stays tucked inside!

Can You Make These Ahead of Time?

Absolutely! And this is one of my favorite things about this recipe, especially when it comes to holiday entertaining. You can assemble the Brie bites up to a day in advance, arrange them on a parchment-lined baking sheet and refrigerate them, covered, until you’re ready to bake. Hold off on the egg wash until just before they go into the oven.

Want to prep even further ahead? Freeze the assembled, unbaked Brie bites on a baking sheet until firm, then transfer them to a freezer-safe container or bag. When you’re ready to serve, bake them straight from frozen, adding a few extra minutes to the baking time as needed.

These are best served warm from the oven, when the pastry is flaky and the Brie is melty. You can bake them ahead and reheat them, but the pastry won’t be quite as crisp. My vote? Assemble ahead and bake fresh!

Planning your holiday menu? I’ve rounded up all my favorite Thanksgiving dinner ideas, from easy appetizers to make-ahead sides and desserts. And if you’re looking for another crowd-pleasing cheese appetizer, don’t miss my Whipped Brie. It’s creamy, spreadable and perfect for entertaining.