This easy Puff Pastry Brie and Jam Bites is a quick and crowd-pleasing treat. Creamy Brie, sweet jam, and crunchy pecans are baked in golden, flaky pastry cups. Use any jam you like—raspberry, fig, or apricot. Serve warm with fresh thyme for a simple, elegant bite everyone will love.
Ingredients Needed
- 2 sheets puff pastry, thawed (17.3 oz / 490g package)
- ⅓ cup chopped pecans (about 40g)
- 8 oz Brie cheese (225g)
- ½ cup jam of choice (e.g., raspberry, fig, apricot) (120ml)
- Fresh thyme leaves, for garnish (optional)
- Cooking spray or a little oil, for greasing
How To Make Puff Pastry Brie And Jam
- Prepare the puff pastry: Unfold the thawed puff pastry sheets and use a rolling pin to gently flatten the creases. Cut each sheet into 16 squares by slicing 4 strips vertically and 4 horizontally.
- Shape the cups: Spray a mini muffin tin with oil or cooking spray. Press each puff pastry square into a cavity, gently shaping it to form a cup.
- Slice the Brie: Cut the Brie into 32 small squares (about 1 inch / 2.5cm each). For easier slicing, freeze the Brie for 15 minutes beforehand.
- Assemble the bites: Place one piece of Brie into each pastry cup. Add about 1 teaspoon of jam on top, then sprinkle with chopped pecans.
- Bake the bites: Bake in a preheated oven at 350°F / 180°C for about 20 minutes, or until the pastry is puffed and golden brown.
- Garnish and serve: Remove from the oven and top with fresh thyme if desired. Let cool slightly before removing from the tin. Serve warm or at room temperature.
Recipe Tips
- Freeze the Brie for 15 minutes: This makes it much easier to slice into neat pieces without getting too soft or sticky.
- Grease the muffin tin well: Make sure to spray or oil each cavity so the pastry doesn’t stick and comes out easily after baking.
- Press pastry firmly into the tin: This helps form a solid base and prevents the filling from leaking out while baking.
- Don’t overfill with jam: Use just 1 teaspoon per cup to avoid spilling over and creating a sticky mess.
- Cool slightly before removing: Let the bites sit for a few minutes after baking so they firm up and are easier to lift from the tin.
How To Store Leftovers?
- Refrigerate: Let the Puff Pastry Brie and Jam Bites cool to room temperature first. Then place them in an airtight container and store in the fridge for up to 3 days.
- Freeze: Let them cool completely, then place in a single layer in a freezer-safe container. Freeze for up to 1 month. To serve, thaw in the fridge overnight or at room temperature for 1–2 hours before serving.
Nutrition Facts
Serving Size: 1 bite (approx. 28g)
- Calories: 131
- Total Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 7mg
- Sodium: 84mg
- Potassium: 29mg
- Total Carbohydrate: 11g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 3g
Try More Puff Pastry Appetizers:
Puff Pastry Brie And Jam
Description
This easy Puff Pastry Brie and Jam Bites is a quick and crowd-pleasing treat. Creamy Brie, sweet jam, and crunchy pecans are baked in golden, flaky pastry cups. Use any jam you like—raspberry, fig, or apricot. Serve warm with fresh thyme for a simple, elegant bite everyone will love.
Ingredients
Instructions
- Prepare the puff pastry: Unfold the thawed puff pastry sheets and use a rolling pin to gently flatten the creases. Cut each sheet into 16 squares by slicing 4 strips vertically and 4 horizontally.
- Shape the cups: Spray a mini muffin tin with oil or cooking spray. Press each puff pastry square into a cavity, gently shaping it to form a cup.
- Slice the Brie: Cut the Brie into 32 small squares (about 1 inch / 2.5cm each). For easier slicing, freeze the Brie for 15 minutes beforehand.
- Assemble the bites: Place one piece of Brie into each pastry cup. Add about 1 teaspoon of jam on top, then sprinkle with chopped pecans.
- Bake the bites: Bake in a preheated oven at 350°F / 180°C for about 20 minutes, or until the pastry is puffed and golden brown.
- Garnish and serve: Remove from the oven and top with fresh thyme if desired. Let cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
- Freeze the Brie for 15 minutes: This makes it much easier to slice into neat pieces without getting too soft or sticky.
- Grease the muffin tin well: Make sure to spray or oil each cavity so the pastry doesn’t stick and comes out easily after baking.
- Press pastry firmly into the tin: This helps form a solid base and prevents the filling from leaking out while baking.
- Don’t overfill with jam: Use just 1 teaspoon per cup to avoid spilling over and creating a sticky mess.
- Cool slightly before removing: Let the bites sit for a few minutes after baking so they firm up and are easier to lift from the tin.
Puff Pastry Brie And Jam