Baked brie is utter perfection, and a joy to see at a table – that is, until it has been sitting out for longer than 10-15 minutes. What was once a perfect, gooey puddle of brie and crisp pastry turns into a sad, soggy pastry with room temp, hard to spread cheese. It’s a tragedy I’m sure far too many of us have experienced.
I present to you, the solution. Single serve pastry bites – made in a muffin tin for extra ease – nestle everything you need for the perfect bite: zingy plum jam, creamy melted brie with crunchy edges, and crisp prosciutto, all wrapped in a buttery puff pastry blanket. To make them extra cute, and extra flavorful, finish them off with a few pieces of fried rosemary.
I used my plum jam recipe here, but feel free to substitute for any jam you like. Try fig, blackberry, apple butter – go crazy!
Not sponsored, but if you can find DuFour puff pastry, I HIGHLY recommend. The quality of butter and the resulting flavor is unmatched for store bought pastry.
Plum and brie puff pastry bites with prosciutto
Course: AppetizersDifficulty: Easy20
puffs10
minutes25
minutes35
minutesIngredients
1 sheet puff pastry, thawed
1/4 – 1/2 C Plum jam
2-4oz Prosciutto
5-6oz Double cream brie
2 Tbsp butter
2 sprigs rosemary, leaves removed from stem
Directions
- Preheat oven to 400 degrees. Butter two muffin tins generously. Cut the brie into bite sized pieces, about 1/2-1inch big, and cut 1 1/2 inch strips of prosciutto.
- Lightly roll out your puff pastry, thawed according to directions, into a 12x15inch rectangle. Cut the rectangle in a 4×5 grid so you have 20 roughly 3inch squares.
- Push the squares into the muffin tin and gently press down to form little indents for your ingredients. Gently poke the bottom of the puff pastry (the base) with a fork all over to prevent the bottom from puffing. No need to poke the sides.
- Add roughly teaspoon sized dollops of jam onto the puff pastry and top with the prosciutto, and then brie.
- Bake 20-25minutes, until the pastry is golden brown and the brie is melted and has little crispy bits around the edge.
- While the pastry bites are baking, melt butter in a pan over medium heat. Once the butter is melted, add the rosemary and cook, stirring often, until the rosemary is crisp and fried and the butter starts to brown, 5-10 minutes. Remove with a spatula and transfer to a paper towel lined plate.
- When the pastry bites are done, remove from oven and carefully transfer to a wire rack using an offset spatula to lift from the muffin tins. Shove sprigs of rosemary into the soft, cheesy bits so they stick up. Serve.
Can be made ahead and stored in the fridge 1-2 days, or frozen. Reheat at 350 F for 5-10 minutes.
