Pistachio-Crusted Brie Bites
Delightful bites of creamy Brie cheese encapsulated in flaky puff pastry, coated in crunchy pistachios, and drizzled with honey; perfect for any occasion.
Ingredients
Main Ingredients
- 8 oz Brie Cheese Choose high-quality, fresh Brie for the best flavor.
- 1 cup Unsalted Roasted Pistachios Shelled and finely chopped for even coating.
- 2 tbsp Honey Opt for a high-quality, natural honey for sweetness.
- 1 tbsp Fresh Rosemary Chopped; can substitute dried rosemary in smaller quantities.
- 1 pinch Sea Salt Just a pinch adds the right touch.
- 1 tsp Black Pepper Freshly cracked for the best aroma.
- 1 sheet Puff Pastry Keep chilled until ready to use for easy rolling.
- 1 large Egg For egg wash, mixed with a splash of water for a golden finish.
- 2 tbsp Fig Jam or Cranberry Sauce Offers a sweet contrast before serving.
Instructions
Preparation
- Gather all your ingredients. Chop the pistachios finely and set aside. Preheat your oven to 400°F (200°C).
- Unroll the chilled puff pastry on a lightly floured surface. Cut it into squares of about 3 inches.
- Place a slice of Brie in the center of each pastry square.
- Sprinkle a little salt, freshly cracked black pepper, and chopped rosemary atop the Brie.
- Fold the corners of the pastry over the Brie, encasing it completely. Pinch the edges to seal.
- Mix the egg with a splash of water to create an egg wash. Brush this mixture over the tops of the wrapped pastries.
- Roll each wrapped Brie bite in the chopped pistachios until fully coated.
Baking
- Place the bites on a parchment-lined baking sheet and bake in the preheated oven for 15-20 minutes until golden brown and puffy.
- While your bites are baking, warm the fig jam or cranberry sauce in a small saucepan.
- Once out of the oven, let the bites cool slightly before transferring them to a serving platter. Drizzle with honey if desired and serve warm with your sweet dip.
Notes
To store leftovers, place in an airtight container in the fridge for up to 3 days. You can freeze unbaked bites on a tray, then transfer to a freezer-safe bag for longer storage. No need to thaw when baking from frozen.