Baked Brie Puff Pastry Bites are a quick and easy appetizer that's ideal for a holiday party. Puff pastry is topped with brie cheese, fruit jam (try fig, cranberry, apricot, or raspberry), chopped nuts, and fresh thyme. They're baked in a muffin tin so they easily hold their shape in the oven. This simple puff pastry appetizer is sure to impress guests, but it's also very beginner-friendly. You can make this recipe ahead of time, and there's only 10 minutes of active prep time!
These Baked Brie Puff Pastry Bites are ideal for parties, since you can prep them ahead of time—up to three days in advance. If you need an easy appetizer for Thanksgiving or Christmas, it doesn't get any better than cheesy pastry bites!
Rich and creamy brie pairs perfectly with sweet fruit jam and crunchy pecans. Thyme adds fresh flavor and color to this dish.
It's all served on top of light, buttery, and flaky puff pastry, which is brushed with melted butter to get that crave-worthy golden brown color. The best possible vehicle for melt-in-your-mouth baked brie.
Here's what you need to make this recipe:
- Puff pastry - Store-bought puff pastry works great (look for it in the freezer section near the pie crust). You can also make puff pastry from scratch if you're feeling up to it.
- Brie cheese
- Jam or fruit preserves - I like fig, raspberry, apricot or cranberry jams for this recipe, but feel free to use whatever flavor you like.
- Butter - I used salted butter.
- Pecan pieces - or chop pecans yourself.
- Fresh thyme
- Flaky salt - optional, but the flaky salt adds some extra flavor and visual appeal.
See the recipe card at the bottom of this post for exact quantities and preparation.
This is a basic rundown of how to make baked brie puff pastry bites. You can find more detailed instructions in the recipe card at the end of this post.
Add puff pastry to a greased muffin tin and top with jam and brie. Brush the pastry with melted butter.
Mix pecan pieces and thyme with the remaining melted butter.
Spoon the nut mixture on top of the puff pastry bites.
Bake at 400º F for 20 minutes, or until the pastry is golden brown.
Hint: Grease the cups and top of the muffin tin. You want the entire surface of the muffin tin to be greased to prevent the pastry from sticking even if it expands over the sides of the cup.
Need to make an ingredient substitution? Here are a few swaps that work well.
- Thyme - substitute one teaspoon dry thyme if you don't have fresh. You could also swap in finely chopped fresh rosemary or sage.
- Butter - you can use olive oil instead of melted butter, but it won't have the same browning effect.
- Pecans - substitute chopped walnuts or pistachios. Omit for a nut-free version.
- Jam - drizzle honey on top of the brie instead of using jam or fruit preserves.
Want to change up the flavors to make this recipe your own? Here are a few ideas.
- Savory - omit the jam and add garlic and chopped fresh rosemary.
- Spicy - use a spicy pepper jam.
- Pumpkin - substitute pumpkin puree for the jam. Optional - mix the pecans with pumpkin pie spice or ground cinnamon.
- Knife and cutting board - to slice the brie.
- Pizza cutter - I like using a pizza cutter to quickly slice the puff pastry into rectangles. You can use a knife instead if you don't have a pizza cutter.
- Muffin tin - baking the puff pastries in a muffin tin helps them hold their shape in the oven. If you don't have a muffin tin, you can also bake these on a rimmed baking sheet, but they may have a flatter shape.
- Pastry brush - use to brush the pastry with melted butter. If you don't have one, a clean, unused paint brush is the best substitute.
- Oven - to bake the puff pastry bites.
Assemble the unbaked puff pastry bites, cover, and refrigerate for up to three days. You can also store them baked in an airtight container for up to three days. Reheat in a 350 degree Fahrenheit oven until hot or serve at room temperature.
Store baked puff pastry bites in an airtight container for up to three months. Reheat from frozen in a 350 degree Fahrenheit oven until hot.
Make sure the puff pastry stays chilled! It should be fully thawed but still cold. Don't take the puff pastry out of the fridge until all of the other ingredients are prepped, and you’re ready to assemble and bake the bites. Learn more about Mistakes to Avoid with Puff Pastry in this article from The Kitchn.
You do not need to remove the rind from brie cheese before baking in puff pastry. The rind is completely safe to eat and many enjoy its flavor.
Brie is best served warm or at room temperature (not cold).
Some jams that pair well with brie are raspberry, cranberry, apricot, and fig.
Looking for more winter recipes? Try these:
These are my favorite dishes to serve with brie puff pastry bites:
Baked Brie Puff Pastry Bites with Jam
- Knife, pizza cutter, and cutting board
- Muffin tin
- Pastry brush
- 1 sheet puff pastry thawed in fridge and cut into 12 rectangles (see note 1)
- 8 ounces brie cheese sliced into 12 wedges
- ¼ cup jam or fruit preserves such as fig, raspberry, apricot, or cranberry
- 3 tablespoons butter melted, plus more for greasing muffin tin
- ½ cup pecan pieces
- 1 tablespoon fresh thyme leaves separated from stem
- Flaky salt for garnish (optional)
- Preheat the oven to 400 degrees Fahrenheit and grease the cups and top of a muffin tin. (You want the entire surface of the muffin tin to be greased to prevent the pastry from sticking even if it lays over the sides of the cup.)
- Working quickly so the puff pastry stays cold, add one puff pastry rectangle to each of the muffin cups. Add one teaspoon of jam and one wedge of brie cheese to each puff pastry. Brush the sides of the puff pastry with melted butter.
- Mix pecan pieces and thyme with the remaining melted butter. Spoon the pecan mixture on top of each puff pastry.
- Transfer to the oven and bake for 20 minutes, or until the pastry is golden brown. Allow to cool for 10 minutes in the muffin tin. Once cool, run a knife along the edges of the muffin cups to separate the pastry from the pan. Transfer to a serving dish and garnish with flaky salt if desired. Enjoy!
- Puff pastry: Puff pastry should be thawed but still cold. Do not take it out of the fridge until you’re ready to bake.
- Make ahead and storage: Assemble unbaked or store baked up to three days in advance. Reheat in a 350 degree Fahrenheit oven until hot or serve at room temperature.
- Freezing: Freeze for up to three months. Reheat from frozen in a 350 degree Fahrenheit oven until hot.
- Nutrition facts are estimates only and do not include flaky salt or butter used to grease the muffin tin.