Brie Bites Appetizer
These Brie Bites aren’t just your average puff pastry appetizer—they get brushed with garlicky rosemary butter before baking, which infuses every flaky layer with flavor. Paired with melty brie, jam or hot and sweet pepper jelly, and a sprinkle of flaky salt, they feel elegant yet effortless, making them the bite-sized holiday star everyone will reach for first.
Servings: 25 servings
Ingredients
- All-purpose flour for dusting the dough and cutting board
- 2 sheets frozen puff pastry thawed overnight in the refrigerator
- 8 ounces Brie cheese cut into bite-sized cubes
- ¾ cup jam of choice, canberry sauce, or hot and sweet pepper jelly
- 1 teaspoon flaky sea salt Maldon or fleur de sel
Garlic Herb Butter (for brushing pastry):
- 4 tablespoons unsalted butter melted
- 2-3 garlic cloves finely chopped
- 4 sprigs fresh rosemary stems removed and finely chopped (plus extra sprigs for topping)
- Salt and freshly ground black pepper to taste
- Chopped pecans Optional Topping: for sprinkling after baking
Instructions
- Prepare the pan: Generously spray or oil a mini muffin tin to prevent sticking. Lightly dust a clean surface with flour.
- Prep puff pastry: On the floured surface, roll out puff pastry sheets just enough to smooth seams. Cut into 24 equal squares (12 per sheet).
- Mix garlic herb butter: In a small bowl, combine melted butter, garlic, rosemary, salt, and pepper.
- Brush pastry: Place each puff pastry square into the muffin tin cups, gently pressing down. Brush the inside of each pastry square with garlic herb butter.
- Fill bites: Add one cube of brie to each pastry cup. Spoon 1 heaping teaspoon (more to your liking) of jam, pepper jelly, or cranberry sauce over the cheese.
- Bake: Place muffin tin in a preheated 375°F (190°C) oven. Bake 18–20 minutes, until puff pastry is golden and cheese is melted.
- Finish: Remove from oven and immediately sprinkle with flaky sea salt. If desired, top with extra chopped rosemary and pecans.
- Serve warm: Carefully lift Brie Bites from the tin (a butter knife helps) and place on a platter. Serve warm or at room temperature.
Notes
Top tips:
- Thaw puff pastry properly: Always thaw overnight in the fridge for easy handling and best rise.
- Don’t skip the garlic herb butter: Brushing before baking infuses flavor into every flaky layer.
- Cut brie with a cold knife: Chill brie in the freezer for 10 minutes before cutting—less mess, cleaner cubes.
- Prevent sticking: Generously grease tins with oil or spray, even if they’re “nonstick.”
- Top right after baking: Sprinkle flaky salt, rosemary, or pecans while cheese is still warm so toppings stick.
- Serve warm or reheat gently: Brie Bites taste best warm; reheat at 325°F for 5–7 minutes if needed.
Nutrition
Serving: 24g | Calories: 183kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 109mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
