These Baked Raspberry Brie Puffs are a must-have appetizer! The raspberry dark balsamic complements the brie and adds a delicious richness to the puffs.

Baked Raspberry Brie Puffs



  • Preheat the oven to 350ºF.
  • Place the Brie in the freezer for 15 minutes to firm up.
  • Roll out the pastry to a ¼ -inch-thick square. Using a pizza cutter, trim the edges, if necessary, and cut it into 12 squares.
  • Brush each square with the olive oil. Place each square, olive oil side down, into a muffin tin and gently shape so that the corners are poking up and the bottom is pressed down.
  • Cut the Brie in half and dice each half into bite-size pieces.
  • Place one piece of Brie in the center of the pastry cups and top with 1 teaspoon raspberry jam, a sprinkle of pecans and fresh rosemary. Drizzle the top of each pastry cup with the balsamic.
  • Place the muffin pan on a rimmed baking sheet to catch any cheese or jam that may bubble over. Bake for 12-15 minutes, until the pastry has puffed up and is golden brown. Let cool in the pan for 3 minutes, and gently transfer to a serving plate with a fork.
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