Ingredients
- 1 wheel of Brie cheese (about 8 ounces)
- 1 cup unsalted roasted pistachios, shelled and chopped
- 1/4 cup honey
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 package of puff pastry (2 sheets), thawed
- 1 egg, beaten (for egg wash)
- Fresh cranberries or pomegranate seeds (for garnish, optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine chopped pistachios, honey, rosemary, sea salt, and black pepper to make the topping.
- Roll out the puff pastry on a lightly floured surface and cut into 3×3-inch squares.
- Place about 1 ounce of Brie in the center of each square and top with 1–2 teaspoons of pistachio mixture.
- Fold the corners over the filling and pinch the seams to seal.
- Brush tops with beaten egg.
- Arrange bites on the baking sheet and bake for 15–20 minutes until golden brown and puffed.
- Cool slightly, then garnish with cranberries or pomegranate seeds if desired.
Notes
- You can prep them ahead and refrigerate until ready to bake.
- Try using pecans or walnuts instead of pistachios for variation.
- A drizzle of balsamic glaze adds a tangy twist.
- Reheat in a 350°F oven for best texture; avoid microwaving.
- Freeze unbaked bites and bake straight from the freezer with added time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 130
- Sugar: 3g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
