These little gems are so yummy! I can’t take credit for the idea – have to give that to Joy The Baker. She did a great job with her blog post with lots of how to photos – not something I have here! I was in a huge hurry making these so only had time to snap a few pics of the final product. Give these a try and let me know what you think!
Bite Sized Baked Brie
Makes 24 bites
Recipe courtesy of Joy The Baker
2 sheets puff pastry, thawed but still cold
1/2 wedge of brie (about 4 ounces), cold
1/3 cup cherry jam (or any other flavor – I used 3 different jams to have a variety)
1 large egg, beaten
Splash of milk
Coarse sea salt
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.
You will have some of the cheese and jam ooze out of the pockets – that’s OK!
Remove from the oven and allow to cool slightly before serving.
Brie bites are best served warm, but are also delicious at room temperature.