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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed
  • 1 wheel Brie about 8 oz, rind removed
  • 2 –3 tbsp heavy cream
  • 1 –2 tbsp freshly grated Parmesan
  • 4 oz pancetta diced and rendered
  • 1 ripe pear thinly sliced
  • 1 egg
  • 1 tbsp half-and-half or cream
  • Fresh thyme leaves
  • Hot honey for drizzling
  • Nonstick spray

Method
 

Preheat & prep.
  1. Preheat oven to 400°F. Spray a muffin tin generously with nonstick spray. (This is non-negotiable.)
Make the Brie base.
  1. Warm Brie gently with heavy cream and Parmesan until soft, then blend until smooth. Set aside.
Prep the pastry.
  1. Cut puff pastry into squares and press into the muffin tin to form cups.
Assemble.
  1. Spoon Brie mixture into each cup. Layer with pancetta and thin pear slices.
Finish.
  1. 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.
  1. Bake for about 25 minutes, until golden, puffed, and bubbling.
Cool slightly & serve.
  1. 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.