Fig and Apple Baked Brie Bites
* Update Recipe!* My easy Fig and Apple Baked Brie Bites in Puff Pastry are a perfect appetizer. With melty cheese, sweet preserves, and tart New England apple, the pastries are always a favorite nosh.
Servings: 24 servings
Calories: 153kcal
Ingredients
- 1 medium tart apple Such as McIntosh or Granny Smith
- ¼ teaspoon cinnamon
- 1 pinch salt
- 8 ounces brie cheese
- 2 sheets frozen puff pastry, thawed
- 3 tablespoons fig preserves
Instructions
Prepare the ingredients:
- Peel and core 1 medium tart apple. Dice the apple into small pieces and place them in a small bowl. Add in the ¼ teaspoon cinnamon and 1 pinch salt, then toss the apples until they're coated.
- You can either slice the rind off of the 8 ounces brie cheese or leave it on, depending on your preference.
- Cut the brie cheese into 24 pieces. (It will be easier to slice if the cheese is very cold.) Don't be too worried if every piece isn't exactly the same.
- Preheat the oven to 375° F and move the oven rack down one notch from the center.
- Have ready a nonstick mini muffin pan (or 2 if need be; this recipe makes 24 puffs.)
Cut and arrange the puff pastry:
- Have the ingredients ready at your work surface, the diced apple, diced brie, and the fig preserves. Very lightly flour a work surface.
- Take one of the puff pastry sheets from the fridge and unfold it on the lightly floured surface. Roll it out just a bit with a rolling pin—this smooths out the creases.
- Slice the puff pastry with a sharp knife or pizza cutter into a 3x4 grid, to make 12 pieces.
- Tuck the pastry pieces into the muffin pan wells, so that they cover the bottom and sides and the edges hang out. Repeat these steps with the second sheet of puff pastry so that you have 24 pastry shells ready and waiting.
- (If at any point the dough is getting too warm and difficult to work with, pop it into the freezer for 10 minutes to firm up.)
- Place a piece of brie into a pastry shell, topped with about 1 teaspoon of diced apple and some of the fig preserves. Repeat this to fill the remaining pastry shells with brie, apple, and fig.
Bake!
- Bake the puffs for 18 to 19 minutes, until they're puffed and golden brown.
- Remove the pan from the oven. Use the tip of a paring knife to help pop the bites up from the pan; transfer them to a wire rack to cool.
- Place them on a decorative platter and serve them while they're warm.
- Makes 24 Fig and Apple Baked Brie Bites with jam. Store any leftover puffs in a sealed container in the fridge for up to three days.
Notes
- Allow the puff pastry to thaw in the fridge for eight hours or overnight. Hold the thawed pastry in the fridge until you're ready to cut it for this recipe.
- To balance with the sweet fig preserves, choose a tart apple variety such as Granny Smith, McIntosh, or Fuji.
- It's up to you whether you leave the rind on the brie or remove it for this recipe. The rind is edible and gives the cheese a distinct earthy and mushroomy flavor. Personally, I choose to slice off the rind; I like the mild, nutty flavor that the cheese has without it.
Nutrition
Serving: 1serving | Calories: 153kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 113mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
