Puff Pastry Brie Bites
Serves 24
These brie cheese bites are a perfect appetizer for Thanksgiving, Christmas, or any fall gathering! They're best served warm from the oven. Find make-ahead tips in the blog post above.
Ingredients
- Cooking spray, for the pan
- 6 ounces brie cheese
- 1 sheet frozen puff pastry, thawed in the refrigerator overnight
- All-purpose flour, for rolling
- 1 teaspoon finely chopped fresh rosemary, plus more rosemary leaves for garnish
- ⅓ cup DeLallo Fig Spread
- 2 tablespoons finely chopped toasted pecans
Instructions
- Preheat the oven to 375°F and oil or spray a 24-cup mini muffin tin.
- Cut the brie into 24 small pieces. Chill in the refrigerator until ready to use.
- Spread the puff pastry on a lightly floured surface. Dust the top with flour and roll out into a large 11x13-inch rectangle. Cut the pastry into 24 small rectangles or squares by cutting it crosswise into 6 equal pastry strips, then cutting it lengthwise into 4 (a pizza cutter works well for this).
- Gently separate the small puff pastry rectangles and press each one into a well in the mini muffin tin, gently pressing the sides together if necessary to form a small pastry cup. Make sure that the pastry is flush against the bottom of the muffin cup.
- Sprinkle the rosemary at the bottom of the pastry cups, then fill each with a piece of the brie. Bake for 18 to 22 minutes, or until the cheese is melted and the pastry is golden brown and crisp.
- Remove from the oven and allow to cool for 2 minutes, then top with the fig spread, adding about ½ teaspoon to each brie bite. Sprinkle with the pecans and garnish with rosemary leaves.
- Transfer to a serving plate and serve.