These delicious baked brie bites are topped with diced pears, toasted pecans and a drizzle of balsamic reduction for a fabulous appetizer!
Puff pastry is such a wonderfully versatile ingredient. Whether you’re creating an appetizer, main dish or dessert, it’s the perfect blank canvas to highlight your favorite flavors!
The inspiration for these amazing little baked brie, pear & pecan bites is my favorite brunch crêpe from our downtown crêperie. The owner learned how to make crêpes in France and is so creative in coming up with new flavors. The brie, pear and pecan crêpe with an apple balsamic glaze was a weekly special turned regular menu item, and I’ve indulged in it near weekly ever since.
I recreated the same flavors on Pepperidge Farm Puff Pastry Cups, first filling them with creamy, melted brie cheese, and then topping them off with diced fresh pears, a toasted pecan, and a drizzle of balsamic reduction. Oh how this flavor combination makes my tastebuds sing!
How To Make Baked Brie Bites
These are the perfect holiday appetizer, and they’re unbelievably easy to toss together. First you bake the puff pastry cups according to the package instructions. Make sure to put the side with the little circles facing up, because you will punch these out when they’re done baking and fill them with the brie cheese.
Then you will actually place them back in the oven for just a few minutes to melt the brie. Add the toppings and they’re ready to serve!
Don’t skip the lovely balsamic reduction. It can be made ahead of time and refrigerated until you’re ready to use it. It adds that special punch of flavor that just ties everything together!
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Yield:
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PinIngredients
- 1 pkg. (9.5-oz.) *Pepperidge Farm® Puff Pastry Cups
- 8 oz. Brie cheese, cut into 24 pieces
- 1 lg. Bosch pear, diced
- 24 whole pecans, toasted
- balsamic reduction
Instructions
- Prepare the puff pastry cups according to the package directions.
- Turn the oven to down 350 degrees.
- Place one piece of Brie cheese in each pastry cup, and place the filled cups on a baking sheet.
- Bake at 350 degrees for about 5 minutes or until the cheese is melted. Let the pastry cups cool on a wire rack for 5 minutes.
- Top with diced pears and a whole toasted pecan. Drizzle balsamic reduction over the top.
I’m always looking for ways to spark new creative ideas with my recipes. I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com.
This is a sponsored conversation written by me on behalf of Pepperidge Farm® Puff Pastry. The opinions and text are all mine.
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Jana Zverina says
December 2, 2016 at 7:58 pmI couldn’t find pepperidge farm puff pastry cup anywhere! I tried Walmart,Fred Mayer and Winco in Bellingham Washington state!
Jackie says
February 11, 2014 at 2:16 pmCan you make these the day before serving and reheat? Or do they turn to mush?
Thanks , Jackie
Tara @ Unsophisticook says
February 11, 2014 at 3:35 pmHi Jackie! I don’t think I’d make them ahead and reheat — they definitely would not be as good. But you could do the majority of the prep work the day before: make the balsamic reduction, cube the cheese, dice the pears (just give them a sprinkling of lemon juice to prevent browning). Then you’d just have to bake the pastry puffs and assemble!