Brie en Croute is always a big hit at any holiday party.
Brie cheese is topped with something delicious like nuts and jam then wrapped in a flaky pastry dough and baked until it’s warm and oozing when you cut it open…..
Are you kidding me?
It’s heaven. (click here for my recipe)
I saw these little puff pastry shells recently in the freezer at my grocery store, and I immediately thought to myself, what about Brie En Croute Bites?
I tested them out this weekend. Oh my gosh, you guys! Talk about easy and delicious! We were gobbling them off the sheet pan and eating them up also! They’re delicious!
This would be the perfect appetizer when you’re in a hurry to go to a holiday party where you need to bring an appetizer or side dish. They take 15 minutes start to finish and I think they’re really pretty as well!
Start out with a few ingredients.
One 8 ounce wheel of Brie will make 60 of these little babies.
Speaking of Brie – I used to remove the top rind of the Brie when I made Brie en Croute but now, I don’t even bother. Brie rind is completely edible.
The shells come in packages of fifteen so you would need to buy four. I topped mine with two jellies – one was red raspberry jam and the other was pepper jelly (my personal favorite). Also to really make it a snap to prepare, try to find the pre-shelled pistachio nuts. I liked the red of the jam plus the green of the pistachios for a fun Christmas look. Any nut would be fine however, including pecans or walnuts!
Take your Brie wheel and slice it into thirds from top to bottom.
Then cut across the wheel and cut it into fifths. This will give you 15 pieces.
Then cut through your three sections from top to bottom cutting each in half again. This will give you thirty pieces of Brie.
If you want your Brie bubbling over top and completely filling your shells, you may want to stop here and make thirty. But I cut through them again from left to right dividing each of those sections in half to make sixty.
Then lay your pastry shells onto a cookie sheet.
Then pop a block of Brie into each one.
You may need to “borrow” a bit from the large pieces to help out the little wedges that were cut from the outside of the circle to even things out a bit. It’s going to melt so it doesn’t matter if it looks pretty to begin with.
Now put these into a 350º oven for ten minutes. By now the Brie should be melting and ooey gooey.
Now dollop a small bit of jam on each bite.
I like to use two varieties. The first one I used was raspberry jam. The second was my favorite – pepper jelly. However, I really wanted to find green pepper jelly to compliment the red and green theme of Christmas, but alas, I don’t believe there is any green pepper jelly to be found in Oklahoma. So there’s that.
Now chop up about one-half cup of pistachios.
Sprinkle them right on top of each bite.
And that’s it! You have a huge platter of cute little Brie En Croute Bites ready for a party!
I promise you! These little darlings will go fast. You can’t eat just one!
- 4 packages puff pastry mini-shells (60 count)
- 1 (8 oz.) wheel of Brie
- ½ c. each raspberry jam and pepper jelly
- ½ c. chopped pistachios
- Preheat oven to 350º
- Lay all shells with space in between each onto cookie sheets
- Cut brie evenly into 60 pieces
- place one square into each shell, "borrowing" from some of the large pieces and adding to the smaller ones at times.
- Bake for 10 minutes
- Remove and top with a small dollop of jam (30 of one jam, and 30 of the other)
- Sprinkle with pistachios
- Serve warm