Last updated on August 24th, 2021
The story of how these puff pastry brie bites came to be is a tale as old as time. I had leftover, forgotten brie in the fridge that needed to be consumed quickly. Never one to waste anything – if it can be avoided, I grabbed up a few odd ingredients and went to work.
Early summer blackberries, walnuts, and honey provide a perfect flavor balance to this classic brie and puff pastry appetizer.
Tips & Tricks for making puff pastry brie bites
Take puff pastry out of freezer and thaw for at least forty-five minutes to one hour.
Roll thawed puff pastry on lightly floured surface and cut into six equal-sized squares. Poke holes in the puff pastry to prevent from rising too much while baking.
Cut puff pastry in half and along the folds, so that you have six pieces. Pierce with fork to prevent puff pastry from getting too puffy while cooking.
Cut the cheese (ha) into small-ish cubes and place on the cut squares of puff pastry. I prefer to leave the rind on the cheese, but if you want to remove, do it before cutting the cheese.
Add blackberries and walnuts to the brie on top of the puff pastry.
Use a spatula to transfer puff pastry squares onto a parchment-lined baking sheet. Bake in a 350°F oven for 20 – 25 minutes or until edges just start turning golden.
Allow puff pastry brie bites to cool slightly and brush with melted butter.
Drizzle honey onto the cooked brie bites, adding a bit of sweetness to the savory crunch and bite.