Baked Brie Bites With Jam Recipes

BAKED BRIE WITH JAM IN PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Lay puff pastry on the prepared baking sheet. Place Brie in the center. Spread jam over the top. Fold the pastry up and over the Brie, pleating as necessary to enclose it. Gently pinch the dough together at the center to seal. Flip the Brie over so the pastry is seam-side down. Brush the pastry with oil.
• Bake until nicely browned, 30 to 35 minutes. Let cool for 5 to 10 minutes and serve warm.

FESTIVE BAKED BRIE BITES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
• Mix the cranberries and pistachios together in a small bowl. Set aside.
• Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
• Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
• Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
• Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!

BAKED BRIE BITES WITH APRICOT JAM

Steps:

• You've got two options here: 12 larger baked brie "pops" which I like to serve on popsicle sticks or 24 smaller baked brie bites. Pick yo' poison.
• Preheat oven to 375º F.
• Prepare the brie: cut your wheel of brie in half then into 24 small, equal wedges. Place on a baking sheet lined with parchment and stick in the freezer for about 30 minutes. This will help firm up the brie and prevent too much early melting during the baking process.
• If making 12 larger baked brie "pops"..
• Unfold a sheet of puff pastry and use a pizza wheel, pastry wheel, or sharp knife to cut along the two folds width-wise, then cut down the center. Then, cut down the center of both halves you just made--this will give you 12 rectangles of puff pastry.
• In a small bowl, beat the egg and add a splash of whole milk then stir. Brush a coat of egg mixture on one puff pastry rectangle. Place a popsicle stick about halfway up the puff pastry rectangle and press into the pastry gently. Then place two slices of brie in the center of the rectangle, with rind edges either touching or opposite one another. Scoop about 1 teaspoon of apricot jam on the top of the brie.
• Pick up another puff pastry rectangle and gently press it between your fingers to widen it a bit. Place over the brie rectangle and seal edges with the tines of a fork. Repeat until all rectangles have been stuffed. Place all pops on a parchment-lined baking sheet. Brush tops with egg mixture and lightly pierce with tines of a fork. Sprinkle with a bit of sea salt.
• Bake 15-20 minutes or until tops are golden brown. Remove from oven and cool slightly before serving.
• If making 24 smaller baked brie bites:
• Unfold a sheet of puff pastry and use a pizza wheel, pastry wheel, or sharp knife to cut along the two folds width-wise, then cut down the center. Then, cut down the center of both halves you just made--this will give you 12 rectangles of puff pastry. Then, cut each rectangle in half once again to make 24 rectangles
• In a small bowl, beat the egg and add a splash of whole milk then stir. Brush a coat of egg mixture on one puff pastry rectangle. Place one slice of brie in the center if making and cover with a scoop of about 1/2 teaspoon of apricot jam. Pick up another puff pastry rectangle and gently press it between your fingers to widen it a bit. Place over the brie rectangle and seal edges with the tines of a fork. Repeat until all rectangles have been stuffed. Place all bites on a parchment-lined baking sheet. Brush tops with egg mixture and lightly pierce with tines of a fork. Sprinkle with a bit of sea salt.
• Bake in oven about 12-16 minutes or until tops are golden brown. Remove from oven and let cool slightly before serving.

BAKED BRIE BITES WITH JAM

Steps:

• Preheat the oven to 400ºF and line two baking sheets with parchment paper or Silpats.
• Unfold each sheet of puff pastry onto a lightly floured work surface. Cut along the seams lengthwise on each sheet of puff pastry to form three long rectangles then cut each rectangle into three 3-inch squares. (Each sheet of puff pastry will yield 9 squares.)
• Slice the Brie into 18 wedges. Place each puff pastry square on the baking sheet then place the wedge of Brie in one corner of the square (leaving a small border along the edge). Place a dollop of jam on top of the cheese then sprinkle the jam with chopped nuts. Stretch and fold the puff pastry over the cheese so that the two corners of the squares meet to form a triangle. Using a fork, crimp together the edges so that the puff pastry pocket is firmly sealed. Repeat the filling and crimping process with the remaining pieces of puff pastry. Cut a slit in the top of each triangle.
• Whisk together the egg and milk then brush the tops of the puff pastry. Bake for 15 to 20 minutes until golden brown and cooked throughout. Remove the puff pastry from the oven and allow the bites to cool for 5 minutes then serve immediately.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

FIG AND BRIE BITES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a mini muffin tin with nonstick spray.
• On a lightly floured surface, roll out the sheets of puff pastry and cut into 24 2-inch squares. Place each pastry square in a muffin cup, pressing down so the pastry is flush with the bottom.
• Fill each pastry cup with ½ teaspoon fig jam, 1 square of Brie, and ½ teaspoon bacon.
• Brush the edges of the pastry cups with the egg wash.
• Bake the pastry cups until golden brown and cheese is melted, 10-12 minutes.
• Garnish the bites with thyme, then let cool slightly before serving.
• Enjoy!

GOOEY BRIE CRESCENT WRAP

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
• Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
• Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.