Raspberry Baked Brie Puff Pastry Bites

Mini puff pastry cups are filled with a dollop of raspberry jam, a slice of brie and topped off with chopped pistachios for a bit of crunch in this easy and elegant holiday-inspired appetizer.

Course Appetizer

Cuisine French

Prep Time 15

Cook Time 20

Servings

Calories 110kcal

Author Kylie Mazon-Chambers

Ingredients

1 package or two sheets (1 pound) frozen puff pastry dough, thawed
All-purpose flour, as needed, for rolling
Vegetable oil cooking spray, as needed
8 ounces Brie cheese, cut into 1” pieces
1 cup raspberry jam
⅓ cup shelled pistachios, chopped

Instructions

Heat oven to 375ºF (190ºC). On a clean, lightly floured work surface, roll out one of the puff pastry pieces into a 9×12 inch (23 x 30cm) rectangle. Use a knife to cut the pastry into 12 equal squares. Repeat with the remaining sheet of puff pastry so you have a total of 24 squares.
Prepare a mini muffin tin with vegetable oil cooking spray.
Press one square into each muffin tin cup. Use the tines of a fork to prick the bottom of each puff pastry in a few places. You may need to work in batches if you only have 1 muffin tin.
Add a cube of Brie to each cup and top with 1 teaspoon (5g) of the jam. Sprinkle the pistachios over the top.
Place each muffin tin on a baking sheet in case the mixture bubbles over. Bake until puffed and golden brown, about 18 to 20 minutes.
Let cool in the pans for 5 minutes. Remove to a serving plate. Repeat with the remaining ingredients if needed (if you only have 1 muffin tin).
Serve hot or at room temperature.

Notes

Freeze the brie for about 15 minutes before cutting — it firms up slightly, making it much easier to slice cleanly and portion evenly into the puff pastry cups.

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