This easy puff pastry brie bites recipe is a quick and delicious appetiser perfect for parties, holidays, or cosy nights in. With creamy brie, sweet pepper jelly, and golden flaky pastry, they’re always a crowd-pleaser. You can use store-bought or homemade pastry, and swap in your favourite jam for a simple twist.
Ingredients Needed
- 1 recipe Rough Puff Pastry, prepared and chilled
- ⅓ cup (105g) hot pepper jelly
- 15 mini brie bites (about 13½ oz / 385g total)
- 1 egg, beaten, for egg wash
- Freshly ground black pepper, to taste
How To Make Puff Pastry Brie Bites
- Roll out the pastry: On a lightly floured surface, roll out the puff pastry into a rectangle slightly larger than 9×15 inches (23x38cm). Trim the edges to make it neat.
- Cut into squares: Slice the dough into five 3×3-inch (8x8cm) strips across the long side, then cut three strips across the short side to make 15 squares total.
- Add filling: Place 1 teaspoon (5g) of hot pepper jelly in the centre of each square. Add one mini brie on top of the jelly.
- Fold the corners: Bring one corner of the dough up and press it gently onto the brie. Dab a little water in the centre to help seal. Fold in the remaining corners, overlapping slightly.
- Chill the bites: Place the assembled bites on a parchment-lined baking sheet. Arrange in staggered rows and chill in the fridge while the oven preheats.
- Preheat the oven: Heat your oven to 400°F (205°C) with the rack in the centre.
- Brush and season: Brush each pastry with egg wash and sprinkle generously with freshly ground black pepper.
- Bake: Bake for 35–40 minutes, or until the bites are deeply golden brown and puffed.
- Cool before serving: Let them cool for at least 10 minutes before serving warm.
Recipe Tips
- Use cold pastry: Keep your puff pastry cold while working with it. Warm dough gets sticky and won’t puff up properly in the oven.
- Seal tightly: Press the corners of the dough well to keep the cheese and jelly from leaking out during baking.
- Don’t skip chilling: Chill the assembled bites before baking—this helps them hold their shape and bake evenly.
- Bake until deep golden: Make sure the pastry is fully golden brown for the best texture and taste. Undercooked pastry can be soft or doughy.
- Serve slightly warm: Let the bites cool for 10 minutes before serving so the cheese sets a little and doesn’t spill out too fast.
How To Store Reheat Leftovers?
- Refrigerate: First, let the leftover puff pastry brie bites cool to room temperature. Then place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: Let the bites cool completely, then place them on a tray and freeze until solid. Transfer to a freezer bag or container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Place the brie bites on a baking tray and reheat in a preheated oven at 180°C/350°F for about 8–10 minutes, or until warm and crispy.
Nutrition Facts
Serving Size: 1 bite (approx. 53g)
- Calories: 203.4
- Total Fat: 13.6g
- Saturated Fat: 7.7g
- Cholesterol: 38.1mg
- Sodium: 238.5mg
- Potassium: 63.1mg
- Total Carbohydrate: 12.6g
- Dietary Fiber: 0.2g
- Sugars: 4.8g
- Protein: 6.9g
Try More Puff Pastry Appetizers:
Puff Pastry Brie Bites
Description
This easy puff pastry brie bites recipe is a quick and delicious appetiser perfect for parties, holidays, or cosy nights in. With creamy brie, sweet pepper jelly, and golden flaky pastry, they’re always a crowd-pleaser. You can use store-bought or homemade pastry, and swap in your favourite jam for a simple twist.
Ingredients
Instructions
- Roll out the pastry: On a lightly floured surface, roll out the puff pastry into a rectangle slightly larger than 9×15 inches (23x38cm). Trim the edges to make it neat.
- Cut into squares: Slice the dough into five 3×3-inch (8x8cm) strips across the long side, then cut three strips across the short side to make 15 squares total.
- Add filling: Place 1 teaspoon (5g) of hot pepper jelly in the centre of each square. Add one mini brie on top of the jelly.
- Fold the corners: Bring one corner of the dough up and press it gently onto the brie. Dab a little water in the centre to help seal. Fold in the remaining corners, overlapping slightly.
- Chill the bites: Place the assembled bites on a parchment-lined baking sheet. Arrange in staggered rows and chill in the fridge while the oven preheats.
- Preheat the oven: Heat your oven to 400°F (205°C) with the rack in the centre.
- Brush and season: Brush each pastry with egg wash and sprinkle generously with freshly ground black pepper.
- Bake: Bake for 35–40 minutes, or until the bites are deeply golden brown and puffed.
- Cool before serving: Let them cool for at least 10 minutes before serving warm.
Notes
- Use cold pastry: Keep your puff pastry cold while working with it. Warm dough gets sticky and won’t puff up properly in the oven.
- Seal tightly: Press the corners of the dough well to keep the cheese and jelly from leaking out during baking.
- Don’t skip chilling: Chill the assembled bites before baking—this helps them hold their shape and bake evenly.
- Bake until deep golden: Make sure the pastry is fully golden brown for the best texture and taste. Undercooked pastry can be soft or doughy.
- Serve slightly warm: Let the bites cool for 10 minutes before serving so the cheese sets a little and doesn’t spill out too fast.
Puff Pastry Brie Bites