Baked Brie Bites are the perfect holiday party appetizer. Flaky puff pastry cups are baked with creamy brie cheese then finished with a variety of toppings.
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If the big, fat snowflakes that fell earlier this week, covering the ground in a blanket of white, are any indication, the holidays are definitely on their way. (I tried to be mad, really I did, but the scene was just to pretty to hate on. After begrudgingly saying goodbye to summer just a few short months ago, I am now officially ready for pumpkin pie, and Christmas carols – whee!)
With the holiday season comes holiday parties and, like a little black dress, everyone needs a go-to appetizer to serve. Baked Brie Bites are it! TWO ingredients, not counting the toppings, and you are set. These babies could not be easier, or more addictingly delicious.
I would know. I wolfed down approximately 18 right out of the oven!
The base is pre-made, frozen puff pastry cups topped with cubed brie cheese. As the puff pastry bakes it, well, puffsaround the creamy brie which melts and bubbles. When the bites arewarm out of the oven, you top them with sweet and fresh toppings, which taste best with brie, in my opinion!
I made three different versions for you to choose from.Pumpkin butter + chopped pecans.
Apple butter + chopped apples.
And blackberry jam(or any flavor of jam)+ halved grapes. A classic baked brie wedge covered with puff pastry then bakedis a total crowd-pleasing holiday app, but I think these little cups are much more fun. Guests can pick and choose their favorite combos then pop to their heart’s desire!
Start with a box of the aforementioned frozen puff pastry cups.
These “cups” start out as little discs with a ring in the center. Place them frozen on a baking sheet covered with a silpat or parchment paper.
Next cut 1/4lb brie cheese into 1/2″ cubes.Note:do NOT buy double or triple creme brie cheese, which would melt and spread before the puff pastry cups have a chance to puff up around the cheese.
Brie cheese is very creamy, so if your “cubes” are more like “rectangles” just give ’em a little squish.
Like this! ; )
Place a cube of cheese into the center of each puff pastry disc then bake for 15-17 minutes at 400 degrees, or until they’re golden brown and bubbly.
While the bites are baking, get the toppings ready. For the options I showed you’ll need chopped pecans, apples, and grapes.
Jam, apple butter, and pumpkin butter!
Add the toppings right when the bites come out of the oven then enjoy warm, or even cooled down to room temperature.
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Baked Brie Bites
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vegetarian
Description
Baked Brie Bites are the perfect holiday party appetizer. Flaky puff pastry cups are baked with creamy brie cheese then finished with a variety of toppings.
Ingredients
makes 24 bites
- 24-count Pepperidge Farms puff pastry cups
- 1/4lb brie cheese (NOT double or triple creme,) cut into 1/2" cubes
- Topping ideas:
- pumpkin butter +chopped pecans
- blackberry jam +halved grapes
- apple butter + chopped apples
Directions
- Preheat oven to 400 degrees (or degree indicated on package.) Line a baking sheet with a silpat or parchment paper then place puff pastry cups at least 2" apart. Place a square of brie cheese into the center then bake for 15-17 minutes, or until puffed and golden brown.Top bites with toppings immediately after removing from oven then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I loved each of these flavor combos for different reasons, but I think my favorite was the apple butter + chopped apples. Clearly I am crazy for apples this fall!
Ben’s favorite was the jam + grapes, a classic baked brie combo, and the spiced pumpkin butter + chopped pecans was so luxurious too. Hope you enjoy these yummy bites!
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63 Comments
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Susan 11.14.2023 These look wonderful, but they cannot be gluten free?
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- Molly 12.30.2018
Thanks so much. I love how you laid the steps out. I was thinking about a chopped walnut and honey combo. But I am unsure about ratios. Is it just a dab ok f this and a dab of that?
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- Megan Moriarty 11.19.2018
Help! I want to make these for Thanksgiving, but cannot find the puff pastry cups ANYWHERE. Is there an alternative I could use, or some way to make my own?
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- Kristin 11.19.2018
You can just cut regular puff pastry into little squares! :)
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- Megan Moriarty 11.20.2018
And the brie won’t melt beyond the edges? I saw an idea where I could press the puff pastry down into muffin cups – would that work?
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- Kristin 11.20.2018
Nope, it won’t melt outside the edges!
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- Kathy Lawrence 02.27.2017
These are so good. I did them with homemade Peach Pepper Jelly and they were a hit. I will definitely do them again.
- Christine 11.26.2015
FWIW, the recipe does NOT work with the larger puff pastry shells. I went to three different HyVees but couldn’t find cups and figured I would try the shells and just use a larger chunk of cheese. But the brie melts before the shells have a chance to puff up. Boo.
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- 5 Quick Recipes for Last-Minute Guests | us woman 12.25.2014
[…] 1. Baked Brie Bites Three Ways So pretty, and so easy! Take solidified mini smoke pastries (by a solidified cake crusts in any vital grocery store), dump in a hunk of Brie (or roughly any soothing peel cheese), bake, and tip creatively—jam and a sliced grape, a few chunks of apple, or some chopped pecans. You’re fundamentally creation bites of melt-y complacency here, and it will demeanour like we spend all day on them.Get a recipe. […]
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- Emily 11.27.2014
These were SOOO easy and FABULOUS. My double batch couldn’t fill a small platter because they barely hit the plate before they were grabbed. I found the cups at Walmart and found a fantastic caramel apple butter at Fresh Market that I paired with a very crisp apple chopped up very small. Amazing! All wanted the recipe. Thanksgiving HIT! Thank you :)
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- Sebastian Thomas Volpe 03.02.2014
Hello from the True North.
The recipe is too good. Unfortunately I ate most of them myself. Being Canadian I tried toasting walnuts in a pan and then placing them on top of the cups with a healthy drizzle of maple syrup. All four variations have become the crowd favourites.Reply
- Lisa 01.04.2014
Thanks for the wonderful recipe! I was unable to find brie in our stores that wasn’t double or triple cream, so here is what I did and it worked out beautifully: Following the puff pastry cup box instructions, pre-bake the cups on the baking sheet, but reduce the baking time by about 5 min. Removed them from the oven when they are lightly browned. Using the round end of a wooden or plastic spoon, push the center well down. Then fill with the brie cheese and return to the oven to melt. It only took 3-5 minutes more to melt the cheese. My first batch did not have enough brie, so be sure to fill cup completely with brie. I used fig jam topped with pistachios on one and apple butter for the kids. So many possibilities! Thanks again!
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- Simple Appetizer Recipes - My Life and Kids 12.19.2013
[…] Guests can enjoy brie cheese and fruit spread hassle free with these delicious brie bites. […]
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- Renee 12.18.2013
where do you find the cups? I’m only finding sheets and shells.
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- Iowa Girl Eats 12.19.2013
I found them at Hy-Vee!
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- Links I Love | Belle Boulevard 12.18.2013
[…] Baked Brie Bites – 3 Ways from Iowa Girl Eats […]
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- HaleyP 12.04.2013
I am attending a Christmas dinner party next week, and would love to make these! One question though, you say you can eat them at room temperature as well. Are they still just as good this way, or does the cheese become too stiff?
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- Iowa Girl Eats 12.05.2013
They are ok up to an hour or so. After that the puff pastry isn’t as good either. The good news is that they won’t last that long. :)
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- Sarah B 11.28.2013
These are so fabulous! However, I’m having trouble finding the pastry cups. Three grocery stores down, and all I can find are pastry shells and pastry sheets :-/
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- mrssaintnick 11.27.2013
Wow! These look yummy! Can’t wait to make them.
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- Janis Riccomini 11.27.2013
These are so savory and wonderful. I also tried with fig and honey on top and those were great as well.
Reply
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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