Baked Brie Bites with Jam recipe on justataste.com

Puff pastry, Brie cheese, raspberry jam. Yes indeed, the gang’s all here! But there’s not a knife or cracker in sight because the classic Brie appetizer is getting a fork-free makeover thanks to Baked Brie Bites with Jam.

The perfectly portable puff pastry pockets are the ultimate share-if-you-dare appetizer. And while technically more than a bite, I guarantee no one will be complaining once they get their hands on these easy, cheesy turnovers that marry creamy Brie with sweet jam and toasted walnuts for a touch of crunch.

Preheat your oven for Baked Brie Bites then find inspiration for more on-the-go eats with recipes for Salted Caramel Apple Hand Pies and Strawberry Nutella Hand Pies.

Baked Brie Bites with Jam recipe on justataste.com

Baked Brie Bites with Jam recipe on justataste.com

Baked Brie Bites with Jam recipe on justataste.com

Baked Brie Bites with Jam recipe on justataste.com

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Appetizer

Baked Brie Bites with Jam

Puff pastry, Brie cheese, raspberry jam. Yes indeed, the gang’s all here! But there’s not a knife or cracker in sight because the classic Brie appetizer is getting a fork-free makeover thanks to Baked Brie Bites with Jam. The perfectly portable puff pastry pockets are the ultimate share-if-you-dare appetizer.
4 from 2 votes
Baked Brie Bites with Jam recipe on justataste.com
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.
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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. 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. :)

  2. 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…!)

  3. 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.

  4. 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.

  5. 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

  6. 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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