Description
Sweet, spicy, and crunchy bite-sized appetizers featuring creamy brie, blackberry hot honey, and a pistachio crust topped with pomegranate arils.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 1 wheel brie cheese (about 8 oz), cut into 24 small cubes
- 1/2 cup blackberry jam
- 2 tablespoons honey
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup shelled pistachios, finely chopped
- 1/2 cup pomegranate arils
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix blackberry jam, honey, and red pepper flakes to make the blackberry hot honey.
- On a lightly floured surface, roll out the puff pastry slightly and cut into 24 squares (about 2 inches each).
- Place a cube of brie in the center of each pastry square. Spoon about 1/2 teaspoon of blackberry hot honey over the brie.
- Fold the corners of the pastry over the filling and pinch to seal, forming small bundles. Place seam-side down on the baking sheet.
- Brush each bundle with beaten egg, then press chopped pistachios onto the tops.
- Bake for 15-18 minutes, until golden brown and puffed.
- Let cool for 5 minutes, then top each bite with a few pomegranate arils. Serve warm.
Notes
You can customize the seasonings to taste. For extra heat, add more red pepper flakes or a drizzle of regular hot honey before serving.