The Best Baked Brie Bites (4 Easy Flavors!)

Guys, I’m not kidding… I put a tray of these down at a party, turned around to grab a napkin, and they were GONE.

Baked Brie Bites are the perfect bite sized Puff Pastry appetizers. Imagine melted brie cheese wrapped in a warm pastry hug, topped with everything from maple bacon to garlic herbs. They are fancy, delicious, and honestly, people will think you have a private chef hiding in your kitchen.

I have been making these for years, and they are a crowd pleaser every single time. Whether you’re looking for a last minute holiday starter or a game day snack that feels a little upscale, this is the recipe you need.

Why You’ll Love This Recipe

I’ve tested this recipe with every type of dough and filling imaginable to ensure it stands up to the hype. Here is why this version is the winner

• You get 4 flavors in one pan. Sweet, savory, crunchy, salty. Everyone finds a favorite. It’s the same please everyone energy as my best fluffy pancakes, where you can customize toppings to suit every taste. Whether you are craving the savory richness of our Sausage Rolls or a Sticky Date French Toast Bake, this recipe covers it all in a single bake.
• Quick and easy – You only need about 20 minutes of prep. We love a good yeast dough project like our Cinnamon Star Bread, but sometimes you need a bakery-style win in a fraction of the time. This recipe delivers that speed without sacrificing the flake, making it perfect for last-minute brunches or unexpected guests.
• They look incredibly difficult to make, but they are actually easy and foolproof if you follow my tips below. It reminds me of our Churro Nutella Christmas Tree. A stunning centerpiece that secretly requires very little effort but always gets people asking for the recipe.

The ingredients and The type of pastry

I get asked the question what is the difference between crescent roll vs. puff pastry? below is the explanation as well as other ingredients tips. Basically it’s up to you on the texture profile of the pastry. Some like it doughy, some like it crunchy…You get to decide.

The pastry debate

• The Pastry – Crescent Roll Dough gives you a softer, slightly chewier, more buttery bread-like bite. It’s very forgiving and seals well. It’s made with yeast. Puff pastry on the other hand is yeast free and is lighter, flakier, and puffs up beautifully in the oven. Gives you a classic shatter when you bite into it. If I had to choose one, I would go for the puff pastry as my first choice. Carême Puff Pastry (for my Australian readers) or an All-Butter Puff Pastry (like Trader Joe’s or Whole Foods for my US readers). Here is the deal, most standard supermarket puff pastries are made with vegetable oil or shortening. While they work fine in a pinch, they often leave a waxy film on the roof of your mouth and lack flavor. Look at the ingredient label. If Butter is the first ingredient, buy it. Real butter pastry puffs higher, creates distinct, shatteringly crisp layers, and tastes like a croissant from a high end bakery. Since this recipe has so few ingredients, splurging on the high quality pastry makes or breaks the final result.

Other ingredients

• Apricot Preserves vs. Apricot Jam While they look similar on the shelf, there is a big difference in how they bake. I specifically call for Preserves for a reason. Jam is made from crushed fruit and sugar, resulting in a smooth, uniform gel. Preserves contain actual chunks of fruit suspended in the jelly. Those fruit chunks add texture and prevent the filling from liquefying completely in the oven. Additionally, apricot preserves are often used by professional bakers as a glaze (my consulting chef Tom calls this nappage) because they contain the perfect balance of pectin and sugar to create that shiny, bakery-window finish on your pastries.
• Brie vs. Camembert: Which One Should You Use? While Brie and Camembert look almost identical, I highly recommend using Double Cream Brie for this recipe. Brie is made with extra cream, which gives it a milder, buttery flavor and a texture that melts into a luxurious, gooey puddle in the oven. Camembert, on the other hand, has a much stronger, earthier taste that can easily overpower the delicate sweetness of the apricot or honey toppings. Stick to Brie for that perfect crowd pleasing balance and yes, you can leave the white rind on. It is completely edible.

Other Variations and Substitutions

Here are some tested variations to keep things exciting. The beauty of this recipe is that once you master the “4-Way” technique, you can empty out your fridge and create something gourmet.

The Sweet

• Cream Cheese & Berries – Spread a layer of sweetened cream cheese (mix cream cheese with a little sugar and vanilla) in the center, then top with fresh blueberries or raspberries. It tastes exactly like a cheese danish.
• Nutella & Banana – A classic for a reason just like my Nutella Stuffed Banana Pancakes. Spread a thin layer of Nutella and top with banana slices. Tip: Brush the bananas with a little lemon juice or apricot glaze after baking to stop them from browning.
• Apple Cinnamon – Toss thinly sliced apples in cinnamon sugar and layer them shingled-style. It’s like an instant Apple Pie.

The savory

• The Caprese – Spread a teaspoon of pesto on the base, top with halved cherry tomatoes and bocconcini (fresh mozzarella balls). Drizzle with balsamic glaze after baking. (See our Caprese Stuffed Chicken for flavor inspiration).
• Spinach & Feta – Mix frozen spinach thawed and squeezed very dry with crumbled feta and a touch of garlic powder. It gives you spinach and feta frittata vibes without the hassle of individual folding.
• Ham & Cheese – Brush a little Dijon mustard on the pastry, layer a slice of ham and top with grated Gruyère or Swiss cheese.

A Note on Wet Ingredients! If you are experimenting with your own fillings, avoid raw vegetables that release a lot of water like raw mushrooms or zucchini unless you sauté them first. Too much liquid will create the dreaded soggy bottom and stop the pastry from puffing in the center.

Your guide to success the step by step

Make Ahead and Storage

• Can I make them ahead? Yes! Assemble them fully in the muffin tin up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Bake them fresh right before your guests arrive.
• Freezing – You can also freeze the unbaked bites in the tin. Once frozen, transfer them to a bag. Bake from frozen add 2-3 minutes to the cook time.
• Reheating – If you have leftovers (rare, but it happens!), place them on a baking sheet and warm them in the oven at 350°F for 5-8 minutes. Do not microwave them. They will get soggy!

My tips for the perfect bite

• To Rind or Not to Rind? Leave it on! I’ve tested this dozens of times. The rind helps the brie hold its structure, its easier to place inside each cup. If you remove it, the cheese tends to liquefy and leak out. Trust me, once it’s baked, the rind softens, and you won’t even know it’s there.
• Cold Cheese is Key. Pop your wheel of brie in the freezer for about 15–20 minutes before cutting. This makes it firm and incredibly easy to cube into 24 perfect pieces without squishing it.
• Don’t Overfill. It is so tempting to load these up, but keep the jam to about 1 teaspoon. Any more and it will bubble over and burn on your muffin tin.
• Grease Well. Even with non-stick pans, the sugars in the jams can get sticky. A generous spray of cooking oil ensures they pop right out.

Recipe FAQ’s