I wish I could take credit for these Raspberry Brie Bites, but they were the brain child of my sweet friend Christie. She made them for a Fall party in 2011, which ended up to be the day before Tim and I got engaged! (That’s her on my right (below), holding the apple…). She makes some of the most delicious little appetizers and these are no exception. After having them at that party two years ago, Tim and I have made these jammy, cheesy puffs a dozen times, especially during the holidays.
The recipe is really straightforward, but this simple combination of flavors is addicting. Plus, they’re just cute. They remind me of mini brie en croutes with a sweet touch from the jam. Three ingredients and ten minutes later Raspberry Brie Bites are in the oven. By the time you tidy up the kitchen, the bites are golden and bubbling.
Once you start making them, you’ll think of endless variations. I LOVE Brie, but you could sub any soft cheese. Cream cheese would be great, as would gorgonzola for a more savory bite. Same goes with the jam. Try fig preserves, blackberry jam, or a chutney of some sort. If time had allowed yesterday, I would have fried up some bacon to crumble inside this batch.
Make sure you plan ahead a bit – the puff pastry needs to thaw. A final warning: You will be tempted to pop one of these bites in your mouth the minute they come out of the oven. Resist or be scarred by the molten hot jam lava…
Raspberry Brie Bites
- 1 package (2 sheets) frozen puff pastry, I use Pepperidge Farm
- Brie cheese, approx 3 oz depending on how big your chunks are
- Raspberry jam
Preheat oven to 400 degrees. Lightly grease a mini muffin tin or two.
Let the puff pastry thaw in the refrigerator (great) or countertop (good) until the sheets are workable but still cold. One sheet at a time, unfold the pastry and lay flat on a lightly floured surface. Roll the pastry sheet out until the folds are smooth and the sheet has stretched a bit. You don’t have to be exact. Cut the sheet into 12 pieces. Line muffin cups with the pastry pieces. Repeat with the second sheet so you have 24 all together.
Trim the rind off of the Brie and cut into small chunks. Mine end up being 1/2″ cubes. Place one chunk of brie in each pastry cup. Drop a teaspoon of jam into each cup. Now comes the fun part! Squeeze the tops of the pastry together to create little packages.
Bake the bites for 20-25 minutes or until just golden. Let them cool in the pan for 5 minutes and then take the bites out. Eat warm or at room temperature. We’ve never had any leftover so I can’t vouch for how they weather an overnighter.
Yield: 24 bites