Mini Brie Bites


Total Time: 40 mins

Prep Time: 20 mins

Cook Time: 20 mins

Yield: 24 servings

Dish Size: Unlimit-Lid baking platter



  • 1 8-ounce wheel brie cheese
  • ½ cup raspberry preserves
  • 1 Tbsp butter
  • ¼ cup chopped walnuts
  • 1 Tbsp brown sugar
  • ¼ tsp cinnamon
  • 2 sheets frozen puff pastry, defrosted just until manageable*
  • 1 egg, beaten



  1. Melt butter in a small pan. Add walnuts and sauté for 3-5 minutes. Stir in brown sugar and cinnamon, then set aside.
  2. Roll pastry dough sheets into 12-inch squares. Cut each sheet into 12 squares.
  3. Cut brie into 24 squares, about ⅜-inch each.
  4. Brush edge of each square with beaten egg. Place ½ inch raspberry jam in center, place cheese on top, and sprinkle with walnuts.
  5. Pull sides of squares up to form a “beggar’s purse.” Pinch dough tightly to seal shut and slightly flatten top.
  6. Brush bites with egg wash and chill in fridge for 30 minutes. **
  7. Place bites on a parchment covered temp-tations® Lid-It® and bake in a preheated 375ºF oven for 15-20 minutes.


Tara’s Tidbits®

*Try not to let the puff pastry get too warm.

** Don’t skip this step…they really need to be chilled.