Mini Baked Brie Bites
Mini baked brie bites are puff pastry bites with gooey, melty brie cheese and some sweet and savory filling options. Such a fun and festive holiday appetizer!
Yield: 48 brie bites
Ingredients
- 2 sheets frozen puff pastry, thawed
- 8 oz. brie cheese, cut into about ½-inch cubes (see notes)
- ¾ to 1 cup filling of choice (see below)
- ¼ to ⅓ cup optional toppings (see below)
- Flaky sea salt, for topping
Filling options:
- Cranberry sauce (canned or homemade)
- Chutney (such as mango chutney)
- Marmalade or jam (such as apricot, orange, raspberry, fig, etc)
- Hot pepper jelly
- Hot honey
Optional toppings:
- Chopped pecans
- Cooked, crumbled bacon
- Fresh herbs
Instructions
- Preheat oven to 375. Spray two 24-count mini muffin pan (or 4 12-count mini muffin pans) very well with cooking spray. Work in batches if you don’t have 2 big or 4 smaller pans.
- Working with one sheet at a time (keeping the other sheet refrigerated), roll out the puff pastry on a lightly floured surface until it’s approximately a 10x14 inch rectangle. Cut into 4 long strips then cut crosswise 6 times to make 24 individual squares.
- Place each puff pastry square in a cup of the mini muffin pan. Place a cube of brie cheese on top of each puff pastry piece.
- Add your topping of choice on top of the brie cheese, using about a teaspoon of sauce or jam per mini muffin cup. You can mix and match the fillings or do all of one topping for your pan of bites. Add any pecans or bacon on top of the filling. Sprinkle very lightly with flaky sea salt.
- Bake the brie bites at 375 for 18-20 minutes, rotating the pans halfway through for even cooking. Let cool for 2-3 minutes then use a fork to pop out the brie bites and transfer to a serving platter. Enjoy!
Notes
Puff pastry: You can find this in the frozen section of the grocery store. Most brands come 2 sheets per package and that’s what you need for this recipe. Thaw according to the package directions.
Brie cheese: It can help to briefly freeze your brie before you go to cut it. (It’s so gooey and a brief 10 minutes in the freezer helps it firm up a bit more.) Also, you don't need to remove the rind for this recipe.
Servings: This recipe makes 48 brie bites. You can halve it if you don’t need as many. Otherwise, work in batches if you don’t have two 24-count mini muffin pans.
Make ahead: Mini brie bites can be completely assembled up to 1-2 hours in advance. Cover and refrigerate. Be sure to pull them out of the refrigerator before you turn on the oven so they can come to room temperature. Also, you can wait to add any especially liquidy fillings - like hot honey - until you’re ready to bake so they don’t get too soggy.
Nutrition
Serving: 2brie bites | Calories: 60kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 65mg
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