Description
Elegant and easy appetizer featuring creamy brie wrapped in a crunchy pistachio crust, baked until warm and topped with a sweet-tart raspberry honey glaze.
Ingredients
Scale
For the Crust:
- 1 wheel (8 oz) brie cheese, cold
- 1/2 cup shelled pistachios, finely chopped
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1/4 cup raspberry jam
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
- Fresh raspberries and mint leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the cold brie into 12 equal bite-sized pieces.
- Roll out the puff pastry on a lightly floured surface and cut into 12 squares.
- Place a piece of brie in the center of each pastry square. Fold the corners over the brie and pinch to seal.
- Brush each bundle with beaten egg, then roll in chopped pistachios to coat evenly.
- Place the bundles seam-side down on the prepared baking sheet. Bake for 12-15 minutes until golden and puffed.
- While baking, combine raspberry jam, honey, and lemon juice in a small saucepan. Warm over low heat, stirring until smooth.
- Remove baked brie bites from oven and let cool for 2 minutes. Drizzle with raspberry honey glaze and garnish with fresh raspberries and mint leaves. Serve warm.
Notes
For extra crunch, toast the pistachios lightly before chopping. You can customize the seasonings to taste.