Baked Brie Puffs With Chile Crisp
Published Dec. 9, 2024
- Total Time
- 1 hour 5 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1(9- to 14-ounce) sheet puff pastry, thawed but still cold
- 1large egg, beaten with a pinch of salt
- 1tablespoon poppy seeds, sesame seeds or a mix
- 3tablespoons raspberry preserves
- 1tablespoon chile crisp
- 12ounces Brie, cold
Nutritional analysis per serving (100 servings)
32 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 31 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut two pieces of parchment paper each the size of a sheet pan, then transfer one to a work surface and one to a sheet pan. Unroll the puff pastry on top of the parchment on the work surface, and prick all over with a fork. Brush with the beaten egg, then sprinkle with the seeds. Using a knife or pizza cutter, cut into 1-inch squares. Transfer about half the squares to the parchment-lined sheet pan, then slide the remaining squares and parchment onto another sheet pan. Space the squares apart on their pans. Refrigerate for 10 to 15 minutes until cold.
- Step 2
While the pastry is chilling, heat the oven to 425 degrees. Bake the chilled pastry until golden-brown on the tops and bottoms, 10 to 13 minutes.
- Step 3
Meanwhile, in a small bowl, stir together the raspberry preserves and chile crisp. Set aside. Cut off the rind from the Brie, then thinly slice the cheese. Place a few slices in a piping bag or in one of the bottom corners of a large resealable plastic bag. (It can be helpful to prop the bag up in a water glass with the tip pointing down.) Press the cheese down to remove air pockets, then spread with some of the raspberry-chile crisp. Repeat with the remaining brie and raspberry-chile crisp, pressing down to remove air pockets. Push out any excess air and twist the bag to seal.
- Step 4
While the puffs are still warm, pull one puff in half from the side but try to leave one edge attached (as if you’re opening a burger bun). Snip a small hole in the tip of the piping bag, then squeeze some of the brie mixture into the puff pastry. If the filling isn’t coming out, snip a larger slit. Repeat with the remaining puffs. Serve on a platter.
Private Notes
Comments
Agree. I’m thinking I’ll purchase frozen phyllo cups, drop a piece of Brie cheese into the phyllo cup, and warm this in an 350 F oven for 5 minutes. Then I will mix the chile crisp and red raspberry jam together and put a small dollop of this on top of the cheese in the phyllo cup. And I will not trim the rind off if the cheese!
I’m thinking: roll out one sheet of puff pastry, layer Brie then chill crisp, top with second sheet of puff pastry. Chill or freeze for 30 min. Slice into squares and push the squares apart a little on the sheet pan. Then bake at 425.
It's not just you; the instructions make no sense whatsoever. This is one recipe that would benefit greatly from an accompanying video.
While delicious, this takes a lot more work than it appears. Just slicing the brie wasn’t enough to get it to squeeze out of the piping bag. I’d recommend whipping it up first or just scooping it into the puff pastry, which is what we ended up doing.
This recipe did not work for me. If you are like me and looking at this recipe thinking it sounds easy to do an hour before you leave for a party without testing it ahead of time, stop here and find something else. The puff pastry squares shattered when I tried to fill them and the Brie was too stiff for my ziploc piping bag, so it burst. I would maybe try this recipe again if I assembled everything as a sheet before baking, then cut into squares. But not worth the headache as written.
Substituted sweet lauren's gluten-free puff pastry, which didn't really puff up enough to split. Had to sandwich between two squares. Also, the pastry bag was ineffective, it kept bursting and the brie didn't want to extrude out the cut end. The brie never softened enough to mix with the preserves. Next time, I'm going to warm the brie up and mix thoroughly before attempting another piping bag trick.