I’m big on individual anything. I think it’s cool to have something you don’t have to cut from a larger portion, not sure why? Anyway these Brie Pies are right up my alley, for two reasons. One, they use pre-made, store bought dough:o! I used Pillsbury croissant roll dough in the tube that pops when you open it. Two, they provide the aforementioned personal portion, that I so desire. Anyway on with the baking…
Bite-sized Baked Brie
Recipe courtesy of: JoytheBaker.com (love her)
makes 24 squares
2 sheets puff pastry, thawed but still cold
1/2 wedge of brie, cold
1/3 cup cherry jam (or any flavor you fancy!)
1 large egg, beaten
splash of milk
All-butter, store bought puff pastry usually comes frozen and folded into thirds. We’re going to use these folded thirds to our advantage. Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They’ll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.
Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash. If you’d like to make brie bites on sticks, now is the time! Place a popsicle stick halfway up the puff pastry and press in gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with about 1/2 teaspoon of cherry jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together. The egg wash will act as a glue. Make sure to seal the edges well by crimping with the fork.
Place a rack in the center of the oven and preheat oven to 375 degrees F. Place prepared brie bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt. Bake for 12 to 14 minutes or until golden brown.
Remove from the oven and allow to cool slightly before serving.
Brie bites are best served warm, but are also delicious at room temperature.
I made a slight error in judgement in choosing croissant dough, as it is perforated for easier pulling apart. This just made it so I would have to pinch together the dough in certain areas to prevent “bleeding”. It actually turned out pretty well considering the significant amount of pinching. In any case other than this I made no other substitutions. I will say the egg wash is critical do not skip this step as it really does serve as a glue to hold all ingredients in place. Also, be sure to put enough cheese and jam to fill the pastry, you don’t want to end up with some pies that are light on filling. Takes away from the flavor and enjoyment factor. I can say these puff up beautifully and take on a really nice gold color due to the egg wash on the outside. I resisted the urge to sprinkle powdered sugar on them even though they seemed like they would benefit from it. I just thought they were too savory for it, and would confuse people. I really enjoyed them, but I think these pies require a sophisticated palate. Not everyone was ready for the combination, which I thought was very well balanced the flavors really complemented each other. I enjoyed the swoon, I hope you do as well.