I don't know where I was or what I was looking for, but I stumbled upon a Joy the Baker recipe that sent my heart in a flutter of wild palpitations. It involved puff pastry, brie, and preserves, and I knew I had to create my own version.
Instead of puff pastry, I opted to use pie crust. I envisioned creating little Pop-Tarts pastries, filled with brie and fig preserves. Rather than cut the rectangular shapes by hand, I used a round cookie cutter, because it makes for an easier, faster prep than measuring and hand-cutting the dough squares.
Pie dough thaws fast, so you really need to cut it quickly and throw the pieces back into the fridge to firm up before stuffing and closing them.
The round shape, fork crimping, and "X" on the top give the impression that these are miniature pies! Upon biting into the flaky, layered crust, the salty brie and sweet fig preserves ooze out. It was everything my fluttering heart had hoped for, and these bites disappeared quicker than they were made. Now it's your turn to make these adorable brie bites.
The Golden Globes are this Sunday, and if you plan on viewing the awards ceremony with friends and family, why not whip up a delicious and simple appetizer?! We recommend chef Meg Hall's parmesan puff pastry twists. Learn how to make them now!
This recipe is a great staple to have on hand when you want to impress guests with pastries. Feel free to substitute another berry or flavor the cream cheese mixture with citrus zest or a different extract. My next round will be raspberries with a lemony cream cheese. Get started on your own pocket pies by reading more.
PartySugar keeps puff pastry in her freezer; it comes in handy when she's looking for an easy appetizer to pull together at the 11th hour. But what exactly is puff pastry, and what differentiates this dough from others? Puff pastry originated in the 15th century in France, where it's known as pâte feuilletée, or "leafed pastry," a reference to the dough's countless flaky layers. Although its main ingredients are as basic as flour, butter, water, and salt, puff pastry expands exponentially when baked, rising to up to eight times its original height.
The dough's many layers are the result of a labor-intensive process of chilling butter in between layers of pastry, rolling it out, and allowing it to rest. The prevalence of commercial, ready-made puff pastry makes for easier preparations of sweet and savory classics, including turnovers, strudels, croissants, palmiers, beef wellington, and pot pie. To achieve the best results, avoid overhandling the dough (this will make it tough), and bake it in a preheated oven at a moderate temperature.
Source: Flickr User syvwlch