Bite-sized Baked Brie
My hair is straight today.
My hair is straight today only because a woman spent about two hours pulling, tugging, blowing, and spraying my hair into this state.
It’s still curly on the bottom. It’s also still frizzy on the top. It would appear as though the outside of my head is as stubborn as my inside brain. Stubborn!
I should just let my hair be how it lives. Curly with a charming hint of frizz. But… sometimes you want a change. Sometimes you want to toss your bangs like the girls with the long straight hair. Whatever. Sometimes you want to bake your brie up into little bite-sized squares so you can eat too many of them without feeling like you’re eating an entire round of brie. Again… whatever.
Also… it’s raining today. I don’t even want to talk about the frizz this will induce. I’m probably going to stay inside where the baked cheese is. Just so you know. Leave me be.
These bite-sized treats come together with puff pastry.
It’s buttery. It’s flaky and light. It’s buttery.
It’s totally buttery.
I cut the sheet of puff pastry into 12 rectangles… then each rectangle in half. That means 24 little rectangles that will make 12 little puffs.
That was math. I’m totally sorry.
I brush half of the squares with egg wash, a little nibble of cheese (do not be afraid of the brie rind!), a touch of jam, and more puff pastry.
It’s happening!
Yes. I put these little brie bites on sticks. I stuck a small popsicle stick half way up the puff pastry and then pressed it all together.
You don’t need popsicle sticks. You totally don’t. The sticks just make things more… sticky.
Sweet little cheese pockets.
A lot of brie was eaten in the making of these pockets.
Egg washed and a sprinkling of salt.
Major magic.
Baked and puffed and sometimes they bleed jam and cheese. No biggie.
These bites are best served warm… but I sure did eat several of them at room temperature. Delicious still.
It’s warm cheese baked in buttery crust with sweet jam. If you need convincing… I just… I dunno.
Bite-sized Baked Brie
makes 24 squares
2 sheets puff pastry, thawed but still cold
1/2 wedge of brie, cold
1/3 cup cherry jam (or any flavor you fancy!)
1 large egg, beaten
splash of milk
All-butter, store bought puff pastry usually comes frozen and folded into thirds. We’re going to use these folded thirds to our advantage. Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They’ll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.
Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash. If you’d like to make brie bites on sticks, now is the time! Place a popsicle stick halfway up the puff pastry and press in gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with about 1/2 teaspoon of cherry jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together. The egg wash will act as a glue. Make sure to seal the edges well by crimping with the fork.
Place a rack in the center of the oven and preheat oven to 375 degrees F. Place prepared brie bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt. Bake for 12 to 14 minutes or until golden brown.
Remove from the oven and allow to cool slightly before serving.
Brie bites are best served warm, but are also delicious at room temperature.
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That looks amazing. You are a GENIUS.
This looks amazing (and relatively simple!). Can’t wait to make this for my next party!!
Looks tasty and simple! I made something similar with cranberries and biscuits recently. I’ll have to give these a try too. (Like the sticks too!)
I’ve tried these three times and each time the filling all spills out. I’ve gone over and over your recipe but still…..it’s just not working.
i’m sorry about the spilling kasey! that’s a bummer!! perhaps less filling and a tighter crimp?
Q: for anyone-we shop at Kroger (aka City Market; Dillon’s; Von’s) & we can’t find the frozen pastry puff-who can tell me where to purchase? Thanks
Joni most frozen puff pastry is located by the frozen deserts like frozen cakes, If you still can’t find it they sell it at Walmart. Good luck on your hunt.
Yumm I made these with honey and toasted almonds and they were delicious! Thanks!
Joy…These look yummy and I am going to try them ASAP. Just a comment about the hair…I have naturally curly hair, too. You might want to try getting it cut in the Ouidad method. You can google it and learn all about it. The Ouidad method solved so many of my hair problems.
oh my goodness! thank you! i’ll totally look into this!
I was checking out all the comments about these yummy cheesy baked treasures when I saw the comment about Ouidad. I recently moved from Santa Monica to Oklahoma, and you know what I miss most? My hair stylist at Ouidad! Life-changing. That’s all I can say. (Actually I could say a lot more, but I’m getting embarrassed.) Go see Kate at the salon in Santa Monica!
Another hair comment. I have curly and frizzy, the kind that naturally is frizz and volume with no definition. I survive only by taming it first with this John Frieda Frizz Ease serum and then scrunching with a mousse called Gorgeous Curls (Nexxus). I have to order them in bulk from the US because I’m living overseas, but it’s worth it! (Oh, but rain will ruin it all the same!)
I’m linking to this for my blog’s Superbowl Roundup next week, please let me know if that’s not okay. They look amazing!!
Just found you through my awesome sister who gifted me Enjoy! (yay!)…love this…going to do with heart shaped pastry for Valentine’s day treat! Thx!!
love this!
I make a similar recipe—but less effort. Buy the little frozen puff pastries and place them in a muffin cup. Add a small “chunk” of Brie and a dollop of strawberry jam on top. Bake at 350. until cheese is melted. I think that the original recipe called for a flattened piece of sliced bread cut into a circle with a bisquit cutter and pressed into the muffin tin and browned. After browing (slightly) you add the cheese and jam. So delicious, you’ll never have one left over!!
These look delicious and I just received some brie for a housewarming gift. Any chance these would freeze well?
A burger shop around the corner from me does a chicken burger with brie and cranberry sauce, and as soon as I saw this post I had a craving for hot, oozy brie paired with sweet, chunky cranberry sauce. Needless to say, at 8pm, I rushed to the supermarket and ended up having these for dinner! Haha. Thank you, Joy!
I made these yesterday for the Super Bowl & they were a big hit! I think next time (which may be sooner than later) I will use a thicker slice of cheese. Also, I used Apricot jam– it was the perfect flavor combo.
I have never used phyllo dough before. the kind i bought has thin pieces of dough and yours looks thick. how many slices of dough should you leave together to make one side of the squares? thanks
hi! i tried this recipe over the weekend, but mine did not turn out anywhere as nicely as yours! i was wondering if you had any idea what i may have done wrong and if you could offer some tips.
after a few minutes in the oven, the pastry dough ballooned so much that the fork marks were completely lost; the filling spilled out; and the tops did not brown even after half an hour. after i removed them from the oven and let them sit for a while, the pastry dough collapsed and became soggy.
I love it! Thanks for sharing!
Thank you for sharing this goodness. I know what my Easter appetizers will be.
Love the humor, understand the hair, can’t wait to try this recipe! I am an Activities provider at a long-term care facility and am always looking for easy versions of fancy food for my residents to make themselves. Thank you so much! We might make these for our Mother’s Day Tea!
For those with questions about the pastry, there is a difference between puff pastry and phyllo dough (I’ve made that mistake, though you can make baklava with puff pastry- less work intensive).
Make sure you are getting puff pastry, not phyllo dough… though phyllo could work, I guess.
I friend just sent me this and I’m in love.
But I had to comment on the Hair issue.
I have curly slightly frizzy hair.
I get it Japanese straightened about once every 9-11 months. (I call it Japanese hair torture, but it’s really not).
I started about 8 years ago and have never, ever looked back.
It is the answer, it truly is the answer.
It’s a miracle for hair; soft, shiny, and straight.
xx
This looks and sounds amazing!
Made these today. Good but they don’t seal at all. All the filling came out and a lot of time and effort was wasted. I’m not sure why they wouldn’t seal I tried everything……..good idea but needs work
This looks AMAZING! Silly question…would you serve this as an app…or dessert?!
Does anyone know if you can make these ahead of time and freeze them pre baking ??
yes! just thaw them a bit before baking.
I think I love you! :-) I would have never thought of making these into tiny little pockets. Totally making this for Easter. Thank you, thank you!
Shut the front door — this sounds so amazing. My friends are going to be so impressed when I make this for them on Easter!
This recipe looks delicious! Can’t wait to try it out next time I host a party! Quick question though – do I need to use eggs in the recipe or do you think I can do without it? Thanks!