Description
Decadent puff pastry bites filled with creamy brie and sweet-savory miso caramel, baked until golden and flaky for an irresistible appetizer or dessert.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry, thawed
- 8 oz brie cheese, rind removed and cut into 1-inch cubes
- 1/4 cup white sugar
- 2 tbsp water
- 2 tbsp unsalted butter
- 2 tbsp heavy cream
- 1 tbsp white miso paste
- 1/4 tsp sea salt
- 1 egg, beaten (for egg wash)
- 2 tbsp sesame seeds (optional, for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the miso caramel: In a small saucepan, combine sugar and water over medium heat. Cook without stirring until sugar dissolves and turns amber, about 5-7 minutes. Remove from heat, carefully whisk in butter, cream, miso paste, and salt until smooth. Let cool slightly.
- Roll out puff pastry on a lightly floured surface to a 12×12-inch square. Cut into 9 equal squares.
- Place a brie cube in the center of each square. Top with 1 tsp of miso caramel. Fold pastry corners over filling, pinching edges to seal into a ball.
- Place bombs seam-side down on baking sheet. Brush with egg wash and sprinkle with sesame seeds if using.
- Bake for 18-20 minutes until puffed and golden brown. Let cool 5 minutes before serving warm.
Notes
You can customize the seasonings to taste.