A wheel of brie cheese wrapped in puff pastry hot out of the oven is a staple at all our family get togethers. I mean really, who doesn’t like ooey, gooey brie oozing out of puff pastry? If it could talk, it would be saying, “eat me, eat me.”
But when you’re walking around the buffet table, loading up your plate with all the great appies, you have to put your plate down, cut a chunk of brie and put it on crackers. So, I thought, why not make this classic into something bite-size that could just fill a basket.
Because you’re using ready made puff pastry, you can cut it into any shape or size that’s bite-size. The first time I tried doing this, I cut rather small squares using my ravioli stamp cutter. They were a bit too small to fill with a nice amount of cheese. And when I baked them, they burst. So, don’t go too small.
I served a basket full of these puffs with a side a boysenberry jam. Not necessary, but very yummy if you like a touch of sweet with your salty.
One thing I noticed about these gems is how fast they went. Usually when I have a wheel of brie wrapped in pastry, there’s some leftover. Not these guys. I think it’s the convenience of just picking up a piece and putting it on your plate. People love easy peasy.
- 1 box of puff pastry (two sheets), thawed
- Brie cheese
- 1 egg
Beat the egg with a little water and set aside.
Divide each sheet of puff pastry into three strips. Roll out one strip to make it slightly longer. Cut into three pieces. Place of piece of brie in each piece. Wet the edges with egg wash. Fold over, press, and score with a fork like a pie. Brush with egg wash.
Place on parchment lined baking sheet. Bake at 400 degrees for about 15 minutes until golden.
Serve warm with or without jam.