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.
Didn't want to fiddle with the puff pastry sheets, so made these with larger frozen phyllo cups instead of the unavailable appetizer size cups. Made as directed with proportionately larger amounts of fillings and they were fabulous. With a side salad, this would be a very tasty and visually impressive luncheon dish.
Reading the comments first would have been a good idea. I did this with squares but for just 3 of us - so opening up baked puff pastry not so difficult. But piping cold Brie? I cut small pieces and layered with the jam. Very good. The commenters’ suggestions for how to speed this process seem like doable, but will require Brie to be very cold or you risk loss by ooze.
These are delicious! They're crispy, they're salty, they're sweet, and a little funky! Definitely get a friend to help. To those having issues with the piping; I kind put little pieces of brie into the bag with the Raspberry & Chili Crisp and smooshed it all together with my hands. It was mixed, it was pipeable, and it all worked out.