Description
This irresistible brie bites recipe uses crescent rolls for a gourmet taste with minimal effort, resulting in golden, flaky pastry surrounding creamy, gooey brie. They are perfect for a quick snack, impressing guests, or adding elegance to holiday celebrations.
Ingredients
- 1 sheet (226 g or 8 oz can) refrigerated crescent roll dough
- 200 g (7 oz) microbial rennet brie cheese, rind on, cut into 24 small pieces
- 0.25 cup Spiced Pear Chutney (from the full recipe, cooled)
- 0.5 cup Rosemary-Glazed Pecans (from the full recipe, coarsely chopped for filling, plus reserved whole for garnish)
- 1 large egg, beaten with 15 ml (1 tablespoon) water (egg wash)
- 1 tablespoon fresh rosemary, finely chopped (optional garnish)
- 10 g (2 teaspoons) powdered sugar (optional garnish)
Instructions
- Prepare Spiced Pear Chutney: Simmer finely diced pears with sugar, vinegar, ginger, and spices for 20-25 minutes until jam-like and tender. Let cool completely before use.
- Make Rosemary-Glazed Pecans: Toss pecan halves with maple syrup, 1 teaspoon rosemary, and salt. Bake at 160 C (325 F) for 8-10 minutes until lightly toasted and bubbly. Let cool and harden. Coarsely chop about half of these for the filling.
- Get Ready: Preheat your oven to 190 C (375 F). Line a large baking sheet with parchment paper.
- Unroll and Slice Dough: Carefully unroll the crescent roll dough and separate it into 8 triangles. Using a sharp knife or pizza cutter, slice each triangle lengthwise into 3 smaller, narrow triangles, resulting in 24 small dough pieces.
- Slice the Brie: Ensure your 200 g (7 oz) brie cheese is cut into 24 uniform small pieces, rind on, for even melting.
- Assemble Bites: Place one small piece of brie at the wide end of each narrow dough triangle. Top with a small dollop (about 0.5 teaspoon) of the cooled Spiced Pear Chutney and a few pieces of the chopped Rosemary-Glazed Pecans.
- Roll Them Up: Carefully roll up each dough triangle from the wide end towards the pointed tip, encasing the filling. Gently pinch the edges to seal. If the dough looks like it might tear, gently press it back together.
- Bake and Serve: Arrange the rolled brie bites seam-side down on the prepared baking sheet, leaving a small space between each. Brush the tops and sides of each bite with the egg wash until they shimmer. Bake for 12-15 minutes, or until golden brown and puffed. Let cool on the baking sheet for 5 minutes before transferring to a serving platter. Garnish with reserved whole pecans, fresh rosemary, and (optional) powdered sugar.
Notes
For shortcuts, use pre-cut brie, individual phyllo cups (adjust baking time), or a good quality store-bought fig jam instead of homemade chutney. Consider gluten-free puff pastry or dairy-free cream cheese alternatives if needed (adjust baking and melting properties). A tiny pinch of red pepper flakes in the chutney or a drizzle of hot honey over warm bites can add a sweet-spicy kick.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 bite
- Calories: 95 calories
- Sugar: 4 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 15 mg