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.

A top-down view of Baked Brie Bites with Jam piled on a plate next to a small bowl containing jam and two glasses of white wine

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.

A top-down view of puff pastry cut into squares next to a pizza cutter

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.

A top-down view of a brie wheel sliced into small wedges

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.

Unbaked puff pastry triangles on a parchment paper-lined baking sheet

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!

Golden-brown baked brie bites filled with jam on a white plate next to a plate of grapes and two glasses of white wine

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Appetizer

Baked Brie Bites with Jam

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.
4.5 from 4 votes
A top-down view of Baked Brie Bites with Jam piled on a plate next to a small bowl containing jam and two glasses of white wine
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 18 servings

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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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.


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Nutrition

Calories: 148kcal, Carbohydrates: 9g, Protein: 4g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 21mg, Sodium: 118mg, Potassium: 43mg, Sugar: 2g, Vitamin A: 90IU, Vitamin C: 0.4mg, Calcium: 30mg, Iron: 0.5mg

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Comments

  1. Complete flop for me. Cheese oozing out all over the pan. I used an egg wash on the edges before folding the pastry over and used a fork to seal. It seems like wedge of cheese was just too much for the size of pastry. I then tried some with less cheese and just pulled the pastry up around the cheese and they worked out somewhat better. Won’t make these again.

  2. Just made this turned out excellent I used orange fig jam and walnuts with trader Joe’s butter puff pastry and president bri cheese. Bammmmmmm thanks for the recipe looking forward to serving these during the holidays also great tip..

  3. These are amazing! I’d be the only one eating these, is there a way to freeze and your thoughts on reheating once cooked!

    1. Hi Gloria – I’ve never tried freezing them but it should work! And I’d recommend reheating them in the oven. :)

  4. big tip: paint the inner edges of the dough with the egg wash before sealing. it really helped hold the shape together! Also, i didn’t do the triangle – too difficult with the angles of the cheese instead i folded in half to form a rectangle. (they’ll never know…!)

  5. Made using phyllo dough instead of puff pastry. Turned out fantastic. Was the hit of my get together! I layered several sheets with butter in between them. Skipped the egg wash and sealed edges with butter.

      1. Just made this turned out excellent I used orange fig jam and walnuts with trader Joe’s butter puff pastry and president bri cheese. Bammmmmmm thanks for the recipe looking forward to serving these during the holidays also great tip..

  6. Absolute disaster! Threw out the first batch as all of the filling leaked out. Total mess. Next batch I brushed each edge of pastry with the egg wash. Marginally better results. I am a very experienced accomplished baker. Because I love the look and flavour combination so much I am going to try one more time freezing them before baking. Fingers crossed!

    1. Hi Pam – Did you seal the puff pastry as instructed? The Brie shouldn’t leak out at all if you do.

  7. 3 stars
    I am so disappointed, these did not work for me AT ALL. There was way too much brie for the amount of pastry — all of my filling just spilled out onto the pan. I would recommend using much less brie than recommended or buying more puff pastry.

    1. I’m sorry you didn’t have success with this recipe. Did you seal the puff pastry pouches, per the recipe?

    1. Hello Valerie,

      I am also considering this for a wedding appetizer. Our date for the wedding is July 29. If you do this before July 29, please let me know how it turned out and if you were able to freeze them as well as any other advice you have. I am also interested in the toppings you plan to use.

      Thank you!

      Vicki

  8. The picture shows the Brie placed on one end. To get it to be a triangle shape, wouldn’t you need to put it at an angle? If not, what is your method? Thanks for sharing this recipe!

    1. Hi Cheryl – If you fold the bottom left corner to the top right corner over the cheese you’ll get a triangle. Hope that helps to clarify!

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