Raspberry Brie Puffs

Holiday Hors D'oeuvres

These brie and jam puffs are one of the first recipes I ever came up with for my first catering gigs. I absolutely love baked brie and wanted a bite sized version to serve as passed hors d'oeuvres.  Behold the brie and jam puffs.  A party favorite for all seasons, these bite sized beauties can be transformed into a savory snack with bacon jam or nuts, or served as a sweet treat with fruit preserves and a sprinkle of powdered sugar.  Whatever you decide, they are destined to delight!

Raspberry Brie Puffs

Hangry Timer: 40 minutes
Feeds: 20
Cost: $9


What You Need:

1  package puff pastry
1  jar raspberry preserves
1  wheel of brie
    Mint or basil leaves (for garnish)


What To Do With It:

Preheat oven to 425 degrees F.

Remove puff pastry from freezer 30 minutes before making the puffs, to thaw. Once thawed, roll the puff pasty sheets out onto a floured surface with a rolling pin, until about 1/8 inch think. Trim the ends of the puff pastry to make a rectangle. Cut both sheets into 2x2” squares. Poke each pastry square in the middle with a fork 1-2 times. Spoon 1/2 tsp of jam onto the middle of each square. Place a strip of Brie on top of the jam diagonally across the square (from corner to corner).  Dip your finger in a bowl of water and run it along the edges of the puff pastry. Fold the free ends over the brie and jam and press down so that the puff pastry layers stick together.  You can also use the tines of a fork to press the edges together.

Bake for 20-25 minutes on a parchment paper lined baking sheet, until the pastry is puffy and golden brown.

Let cool for 5 minutes before serving.



These puffs can be made three days ahead.
Just prepare them and keep them frozen.