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Finished brie and raspberry puff pastry bites on a serving plate, golden puffed pastry cups with melted brie and red raspberry jam, a fresh raspberry and sliced almonds on top of each, warm natural light, casual home entertaining

Brie and Raspberry Puff Pastry Bites

Frozen puff pastry squares baked in a mini muffin tin with brie and raspberry jam. Six ingredients, ten minutes of work.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 bites
Ingredients Method

Ingredients
  

  • 1 sheet frozen puff pastry thawed but still cold
  • 8 oz brie rind on, cut into 24 small cubes
  • 1/2 cup raspberry jam or preserves
  • 24 fresh raspberries
  • 1 large egg beaten with 1 tsp water
  • 2 tbsp sliced almonds
  • 1 tbsp fresh thyme leaves optional
  • Flaky salt for finishing

Method
 

  1. Heat the oven to 400F and grease a 24-cup mini muffin tin.
  2. Unfold the cold pastry on a lightly floured counter and cut it into 24 squares. Work quickly; puff pastry that warms up stops puffing and turns greasy.
  3. Press one square into each cup, letting the corners stick up. Brush the exposed corners with the egg wash.
  4. Put a cube of brie in each cup, then top with about half a teaspoon of jam. Do not overfill or it will bubble over and weld to the pan.
  5. Bake 16 to 18 minutes until deeply golden and puffed. Press a fresh raspberry into each while still hot, then finish with almonds, thyme, and flaky salt. Cool 5 minutes before lifting them out.