I love how these brie bites balance sweet, salty, and buttery notes so perfectly. The puff pastry turns crisp and golden, hugging the warm, melting brie inside, while the pistachios add that nutty crunch. The finishing touch—a drizzle of fig jam blended with honey—elevates them from a simple appetizer to something truly special. Whether it’s a dinner party or holiday spread, they always steal the show.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main Components 170 g brie cheese, cut into bite-sized cubes 1 sheet puff pastry, thawed
Coating and Topping 65 g chopped pistachios 2 tablespoons fig jam 1 tablespoon honey
Finishing 1 egg, beaten
Directions
I begin by preheating the oven to 200°C (about 400°F) and lining a baking sheet with parchment paper.
Then I cut the thawed puff pastry into small squares, just big enough to fit into a mini muffin tin. I press each piece gently into the cups to form little pastry shells.
I roll the brie cubes in chopped pistachios so each bite gets an even crunch, and I place one piece of brie into each pastry shell.
I brush the edges of the pastry with beaten egg to help them brown beautifully, then bake the tray for 12–15 minutes, until the pastry is puffed and golden.
While the bites bake, I mix the fig jam and honey in a small bowl until smooth.
As soon as the brie bites come out of the oven, I drizzle them with the fig-honey glaze so it melts slightly into the warm cheese.
I always serve them warm for the best flavor and creamy texture.
I sometimes swap fig jam for apricot or raspberry jam when I want a fruity twist.
For a savory version, I leave out the honey and top with caramelized onions or balsamic glaze.
I’ve also tried using phyllo dough instead of puff pastry for a lighter crunch.
When I want to add more depth, I sprinkle a tiny bit of sea salt or cracked pepper on top.
A few fresh thyme leaves added before baking can add an herbal note I really enjoy.
Storage/Reheating
These are best eaten right out of the oven. I’ve learned that reheating them can soften the puff pastry and dull the texture. If I absolutely need to store them, I keep leftovers in an airtight container in the fridge for up to 24 hours and reheat them in the oven at 175°C (350°F) for about 5–7 minutes. I avoid microwaving as it turns them soggy.
FAQs
Can I make these brie bites ahead of time?
Yes, I often assemble the bites up to a few hours ahead and store them in the fridge. I bake them just before serving and drizzle with glaze right out of the oven.
What can I use instead of pistachios?
If I’m out of pistachios, I’ve used chopped walnuts or pecans with great results. Almonds also work if I want a more delicate flavor.
Can I use a different type of cheese?
Brie works best for creaminess, but I’ve tried camembert as a substitute. I avoid harder cheeses, as they don’t melt the same way.
How do I keep the puff pastry from getting soggy?
I make sure to bake at a high enough temperature so the pastry puffs quickly. Also, I don’t overfill the cups, and I drizzle the glaze only after baking.
What kind of fig jam is best?
I like using a smooth, high-quality fig jam with no large chunks. A fig spread with added balsamic or orange zest can add a little extra depth too.
Conclusion
These Pistachio Crusted Brie Bites are a perfect bite-sized indulgence. I love how easily they come together while still feeling elegant enough for any special gathering. With their buttery crunch, creamy center, and sweet fig drizzle, they always leave a lasting impression—especially when served warm and fresh from the oven.
