Brie Bites in Puff Pastry Recipe
These Brie Bites in Puff Pastry are the perfect holiday appetizer—flaky, cheesy, sweet, and savory all in one delicious bite. Buttery puff pastry cups are filled with homemade caramelized onions, creamy brie, a touch of fig jam, prosciutto, and fresh rosemary, then baked until golden and bubbling. They look elegant, taste incredible, and come together with simple ingredients you can prep ahead. Serve these warm and watch them disappear fast!
Ingredients
- 2 sweet yellow onions thinly sliced (you may not use all the onions; leftovers store well in the fridge)
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon white sugar
- 12 teaspoons fig jam 1 teaspoon per pastry cup
- 1 brie cheese round rind removed and chopped into 12 equal squares
- 2 puff pastry sheets thawed (each sheet cuts into 9 squares, you’ll need 12 squares total)
- prosciutto enough to top each pastry cup
- fresh rosemary a few small leaves per pastry cup
Instructions
Make the Caramelized Onions
- Peel and Slice the Onions — Peel the onions and slice them thinly into even rings or half-moons.
- Heat the Pan — Heat the olive oil and butter in a large skillet over medium heat until melted.
- Start Cooking the Onions — Add the sliced onions and a pinch of salt. Cook over medium heat for 8–10 minutes, stirring occasionally, until softened.
- Add Sugar and Reduce Heat — Sprinkle the sugar over the onions and reduce the heat to medium-low.
- Caramelize Slowly — Continue cooking for 15–20 more minutes, stirring every 5 minutes. Add a splash of water or broth if the onions begin to stick.
- Finish with Balsamic — Stir in the balsamic vinegar during the last 2–3 minutes of cooking, then cook until glossy and deep golden. Remove from heat and let cool slightly.
Assemble the Puff Pastry Bites
- Prepare the Muffin Tin — Lightly drizzle olive oil into each cup of a 12-cup muffin tin. Use a paper towel to spread it evenly.
- Cut the Puff Pastry — Roll out the thawed puff pastry sheets. Cut the first sheet into 9 equal squares, then cut 3 squares from the second sheet for 12 total. Press each square into a muffin cup to form a pastry shell.
- Pierce the Base — Use a fork to prick the bottoms of the pastry cups (not the sides) to prevent puffing.
- Add the Fillings — Spoon caramelized onions into each cup, top with a piece of brie, then add 1 teaspoon of fig jam. Finish with a piece of prosciutto and a few rosemary leaves.
- Bake Until Golden — Bake at 350°F on convection for 25–30 minutes, or until the pastry is golden and crisp.
- Serve Warm — Remove from the muffin tin and serve warm.