Pistachio Crusted Brie Bites with Fig Honey Glaze (Print version)
Flaky puff pastry cups filled with creamy brie, crushed pistachios, and a warm fig honey glaze for an easy party appetizer.
# Ingredients:
For the pastry bites
01 -
1 sheet frozen puff pastry, thawed but still cold
02 -
6 oz (170 g) brie cheese, cut into 24 small cubes
03 -
1/2 cup (65 g) roasted unsalted pistachios, finely chopped
04 -
1 large egg, beaten
05 -
1 teaspoon all-purpose flour, for dusting if needed
06 -
Cooking spray or softened butter, for the muffin tin
For the fig honey glaze
07 -
1/4 cup (80 g) fig jam or fig preserves
08 -
2 tablespoons honey
09 -
1 teaspoon fresh lemon juice
10 -
1 teaspoon fresh thyme leaves, plus more for serving
11 -
Pinch of flaky salt, for finishing
# Instructions:
01 -
Preheat the oven to 400 F (200 C). Lightly grease a 24-cup mini muffin tin.
02 -
Unfold the cold puff pastry on a lightly floured surface. Cut it into 24 even squares and press one square into each muffin cup.
03 -
Place one brie cube in each pastry cup. Sprinkle chopped pistachios over the brie and pastry edges, pressing gently so they adhere.
04 -
Brush the exposed pastry edges with beaten egg. Bake for 13-16 minutes, until the pastry is puffed and golden and the brie is melted.
05 -
While the bites bake, warm fig jam, honey, lemon juice, and thyme in a small saucepan over low heat for 2-3 minutes, stirring until glossy and loose.
06 -
Cool the bites in the pan for 3 minutes. Lift them out, drizzle with fig honey glaze, and finish with extra pistachios and flaky salt. Serve warm.
# Good to know:
01 -
Best served warm, about 5 minutes after baking.
02 -
Nutrition is an estimate per bite.
03 -
Keep puff pastry cold for the flakiest texture.