The Best Baked Brie Bites (4 Easy Flavors!)
Melted brie cheese wrapped in golden pastry. These 4 flavor Baked Brie Bites are the ultimate 30 minute party appetizer. See why I never host without them!
Servings: 24 baked brie
Ingredients
- 1 tube crescent dough or 2 sheets of puff pastry, semi-thawed
- 1 spray cooking oil spray for pan
- 1 pinch all purpose flour for work surface
- 1 wheel brie 8oz (250g) full wheel
- 6 teaspoons whole berry cranberry sauce or cranberry jelly/ jam
- 6 teaspoons diced bacon cooked, or bacon bits
- 6 pecans halved lengthways
- 1-2 tablespoons maple syrup
- 6 teaspoons apricot preserves or jam
- 6 teaspoons walnuts crushed
- 8 teaspoons butter melted
- 1 clove garlic crushed or minced
- 1 spring rosemary leaves torn off stem
- 1 pinch salt to taste
- 1 pinch cracked pepper to season
Instructions
- Preheat oven to 375° (180°C). Lightly grease a mini muffin tin with cooking spray.
- Start by preparing your dough. If you are using crescent dough, unroll it onto a lightly floured surface and pinch the seams together to seal them. If you are using puff pastry, simply unroll it directly onto the parchment paper it came in to prevent sticking. Cut your chosen dough into 24 equal squares, then gently press each square into the holes of a mini muffin tin.
- Cut brie into 24 small pieces and place inside the dough cups.
The toppings
- CRANBERRY: Place a spoonful of cranberry sauce in 6 of the cups. Season with salt and pepper.
- MAPLE BACON: Place a spoonful of cooked diced bacon, 2 pecan halves and a drizzle of maple syrup in another 6 of the cups. Season with pepper.
- APRICOT WALNUT: Place a spoonful of preserves and crushed walnuts in 6 of the cups. Season with a pinch of salt.
- GARLIC BUTTER HERB: MIX the butter and garlic together. Top the remaining 6 cups with just over 1 teaspoonful of garlic butter mixture and 2-3 rosemary leaves. Season with salt and pepper.
- Bake until the crescent pastry is golden, (about 10-15 minutes).
Video
Notes
- Grease The Pan: Even if you are using a non-stick pan, lightly grease the muffin holes with cooking spray or melted butter. Sugary or cheesy fillings often bubble over the edge of the pastry and can glue the tart to the pan.
- Keep It Cold (Puff Pastry Only): If using puff pastry, keep the dough as cold as possible until it hits the oven. If the dough gets soft and sticky while you are assembling, pop the whole muffin tin in the fridge for 10 minutes before baking. This ensures the layers puff up rather than melt down.
- Sealing Seams (Crescent Dough): When pinching the seams of crescent dough, use a little water on your finger to help "glue" them shut so they don't pop open during baking.
- Don't Overfill: Fill the cups about 3/4 of the way full. The pastry will puff up and squeeze the filling, so overfilling usually leads to a messy oven floor.
- Removing From Pan: Let them cool in the pan for about 5 minutes to set, then gently twist them out. If you wait too long and they cool completely, the caramelized sugars will harden and make them difficult to remove.
Nutrition
Calories: 116kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 123mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.4mg