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 (about 4 ounces), cold
1/3 cup cherry jam (or any flavor you fancy!)
1 large egg, beaten
splash of milk
coarse sea salt
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 glue. Make sure to seal the edges well by crimping with the fork. Prick the top lightly with a 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.
Paul
They make a nice presentation, but there was no flavor. Even if you add more preserves, it just boils out. Has anyone switched up ingredients to make these more memorable?