Brie, Pear & Pancetta Puff Pastry Bites
These are my go-to party appetizer when I want something that feels impressive but doesn’t require babysitting. Bite-size Brie cups are far superior to cutting into a whole baked Brie. No one wants to be the first one to cut into that masterpiece. I also like how far this makes a brie wheel stretch for a large group.
Ingredients
Method
Preheat & prep.
- Preheat oven to 400°F. Spray a muffin tin generously with nonstick spray. (This is non-negotiable.)
Make the Brie base.
- Warm Brie gently with heavy cream and Parmesan until soft, then blend until smooth. Set aside.
Prep the pastry.
- Cut puff pastry into squares and press into the muffin tin to form cups.
Assemble.
- Spoon Brie mixture into each cup. Layer with pancetta and thin pear slices.
Finish.
- Whisk egg with half-and-half and brush the pastry edges. Top with a little more pancetta, thyme, and a drizzle of hot honey.
Bake.
- Bake for about 25 minutes, until golden, puffed, and bubbling.
Cool slightly & serve.
- Let cool for a few minutes before removing — they’ll firm up just enough to come out clean.
Notes
- Use a muffin tin. A baking sheet will cause the Brie to create a bit of a lake (ask me how I know!).
- If your Brie is very firm, warm it slowly — you just want it spoonable, not hot before making the mixture.
- These reheat beautifully at 350°F for 5–7 minutes.
