A combo of flaky puff pastry, brie cheese, apricot jam, dried cranberries, and pistachios make these brie bites quite indulgent!
Why this recipe works
Brie bites are a savory-sweet appetizer for all occasions. Plus, they’re really versatile. Swap the jam flavor in or out according to the season, and mix and match the nuts to follow suit. I especially think brie and strawberry jam would be a great combination for a summer appetizer, great for bridal, wedding, and baby showers.
Over the years, I’ve spent a fair amount of time hanging out in the airport waiting for my connecting flight. There’s usually a little place called Vino Volo, an airport wine bar, that serves fun charcuterie boards. They often have apricot jam along with a variety of cheese, nuts, and crackers. I loved the combination of brie and apricot, and that’s actually where the inspiration for these little bites comes from!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PASTRY – Puff pastry sheets are premade and make these bites a breeze. If needed, you can substitute with crescent roll dough. Remove the puff pastry from the refrigerator about 10-20 minutes before using to soften it up.
BRIE – I found that placing the brie in the freezer for 15-20 minutes makes it easier to cut!
JAM – These particular brie bites are made with apricot jam, which pairs really well with the brie, pistachios, and cranberries. You can, however, substitute with any flavor of jam you prefer. Homemade cranberry sauce/jam is a popular one, especially for its festive red color for the holidays. I think they would be great with fig, blueberry, strawberry, raspberry, or even apple butter!
NUTS – You can leave the nuts out completely, or use your favorite variety. Walnuts, pecans, or chopped peanuts are all great choices if you aren’t a huge fan of pistachios.
How to Make Brie Bites
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375 F. Spray the cavities of a 24-cup mini muffin pan.
- Dust work surface with flour and roll out one of your puff pastry sheets to roughly 10×15 inches. Cut the dough into 24 squares.
- Gently push each square into the cavity of the mini muffin tin.
- Cut brie into 48 pieces. Place a piece of brie into each puff pastry shell, reserving the remaining 24 pieces of brie for the second batch.
- Add a few dried cranberries to each cavity and top with 1/2 teaspoon of apricot jam. Finish by sprinkling on some chopped pistachios and a little sea salt.
- Gently press the “wings” of the puff pastry inwards so they aren’t hanging over the sides. Whisk the egg in a small bowl. Brush pastry with egg wash.
- Bake in preheated oven for 15 minutes, or until golden brown and puffed up.
- Remove bites from pan as soon as they are cool enough to handle. Place on wire rack to cool completely. Garnish with rosemary leaves.
- Repeat for second batch.
Frequently Asked Questions & Expert Tips
Brie rind is perfectly edible, and it isn’t necessary to remove it. Especially when baking, as it helps the cheese hold its shape! I personally think it adds a subtle touch of nutty earthiness against the sweetness of the jam. However, you can certainly remove the rind if preferred.
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
You can reheat them in an oven or air fryer using the reheat function (or at 325 for around 4 minutes). For the oven method, preheat to 350F. Place the bites on a parchment-lined baking sheet and reheat for 5-10 minutes. Just long enough for them to warm through without overbaking the pastry dough, keep an eye on them!
Serving Suggestions
Optionally serve your brie bites with fresh rosemary leaves as garnish. These beautiful little brie stuffed pastries are an excellent addition to your Christmas, Thanksgiving, and New Year’s spread. Depending on the season, you can easily swap the jam flavor out to fit the theme.
I hope you love them as much as I do!
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Brie Bites
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 17.3 ounces puff pastry sheets 2 sheets = 1 box
- 8 ounces brie cheese
- ½ cup dried cranberries 2 ounces
- ½ cup apricot jam 5 ounces
- ½ cup chopped pistachios 2.5 ounces
- sea salt to taste
- 1 large egg
- fresh rosemary leaves as garnish
Things You’ll Need
- Mini muffin tin 24 cavity
- Pastry wheel or knife
Before You Begin
- Remove the puff pastry from the refrigerator about 10-20 minutes before using to soften it up.
- Brie rind is perfectly edible, and it isn’t necessary to remove it. Especially when baking, as it helps the cheese hold its shape! I personally think it adds a subtle touch of nutty earthiness against the sweetness of the jam. However, you can certainly remove the rind if preferred.
- Feel free to substitute with any flavor of jam you prefer. Homemade cranberry sauce/jam is a popular one, especially for its festive red color for the holidays. I think they would be great with fig, blueberry, strawberry, raspberry, or even apple butter!
- You can leave the nuts out completely, or use your favorite variety. Walnuts, pecans, or chopped peanuts are all great choices if you aren’t a huge fan of pistachios.
Instructions
- Preheat oven to 375 F. Spray the cavities of a 24-cup mini muffin pan.
- Dust work surface with flour and roll out one of your puff pastry sheets to roughly 10×15 inches. Cut the dough into 24 squares.17.3 ounces puff pastry sheets
- Gently push each square into the cavity of the mini muffin tin.
- Cut brie into 48 pieces. Place a piece of brie into each puff pastry shell, reserving the remaining 24 pieces of brie for the second batch.8 ounces brie cheese
- Add a few dried cranberries to each cavity and top with 1/2 teaspoon of apricot jam. Finish by sprinkling on some chopped pistachios and a little sea salt.1/2 cup dried cranberries, 1/2 cup apricot jam, 1/2 cup chopped pistachios
- Gently press the "wings" of the puff pastry inwards so they aren't hanging over the sides. Whisk the egg in a small bowl. Brush pastry with egg wash.1 large egg
- Bake in preheated oven for 15 minutes, or until golden brown and puffed up.
- Remove bites from pan as soon as they are cool enough to handle. Place on wire rack to cool completely. Garnish with rosemary leaves.
- Repeat for second batch.
- If you have any spillage from the jam, use a rubber spatula to scoop it back into the bite as soon as the pan comes out of the oven. You may have to use a knife to separate the pastry from the sides of the pan cavity. But don’t worry! They will still look and taste great when they cool!
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- You can reheat them in an oven or air fryer using the reheat function (or at 325 for around 4 minutes). For the oven method, preheat to 350F. Place the bites on a parchment-lined baking sheet and reheat for 5-10 minutes. Just long enough for them to warm through without overbaking the pastry dough, keep an eye on them!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Amanda Davis
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