Go Back
Brie and raspberry puff pastry bite

Brie and Raspberry Puff Pastry Bites

Print Recipe Pin Recipe
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 into 24 squares. Work quickly to keep it cold so it puffs without turning greasy.
  3. Press one square into each cup, letting the corners stick up. Brush the exposed corners with the egg wash.
  4. Put a brie cube in each cup and top with about half a teaspoon of jam. Do not overfill; it can bubble over and stick 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.