Whip up an individual spin on a classic appetizer with an easy, cheesy recipe for Baked Brie Bites with Jam made with just six ingredients.
Puff pastry, creamy cheese, raspberry jam—yes indeed, the gang’s all here! But there’s not a knife or cracker in sight because the classic baked Brie appetizer is getting a makeover thanks to quick-fix Baked Brie Bites with Jam. The perfectly portable puff pastry pockets are the ultimate share-if-you-dare appetizer.
What Jam Goes Well with Brie Cheese?
Creamy cheese lovers adore Brie for its ultra-smooth texture and relatively mild, grassy taste, which makes it the ideal accompaniment alongside a whole host of fruity jams, including:
- Fig
- Apricot
- Raspberry
- Strawberry
- Pear
You really can’t go wrong here, so if blackberry jam is all you’ve got, go for it! No jam in sight? Swap in honey for an equally as complimentary addition of sweetness.
Do You Take the Rind Off Brie Before Baking?
There is no need at all to take the rind off of Brie before it gets baked. In fact, that rind is an edible white mold that helps contain all of the creaminess. So have no fear because it’s entirely safe to eat!
The rind makes it easier to slice the wheel of Brie into wedges and will soften quite a bit when it’s baked inside buttery puff pastry.
Ready to swap crispy crackers or crispy toasts for butter 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!
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Ingredients
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed but cold
- 1 (8-oz.) wheel Brie cheese, cold
- 1/4 cup raspberry, apricot or fig jam
- 1/3 cup finely chopped walnuts or pecans, toasted (optional)
- 1 large egg
- 1 Tablespoon whole milk
Instructions
- Preheat the oven to 400ºF and line two baking sheets with parchment paper or Silpats.
- Unfold each sheet of puff pastry onto a lightly floured work surface. Cut along the seams lengthwise on each sheet of puff pastry to form three long rectangles then cut each rectangle into three 3-inch squares. (Each sheet of puff pastry will yield 9 squares.)
- Slice the Brie into 18 wedges. Place each puff pastry square on the baking sheet then place the wedge of Brie in one corner of the square (leaving a small border along the edge). Place a dollop of jam on top of the cheese then sprinkle the jam with chopped nuts. Stretch and fold the puff pastry over the cheese so that the two corners of the squares meet to form a triangle. Using a fork, crimp together the edges so that the puff pastry pocket is firmly sealed. Repeat the filling and crimping process with the remaining pieces of puff pastry. Cut a slit in the top of each triangle.
- Whisk together the egg and milk then brush the tops of the puff pastry. Bake for 15 to 20 minutes until golden brown and cooked throughout. Remove the puff pastry from the oven and allow the bites to cool for 5 minutes then serve immediately.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Can these be baked a day ahead and then rewarmed?
Hi Peggy – Technically yes, however they may lose some of their crunch!