Pistachio-Crusted Brie Bites

Creamy brie wrapped in puff pastry, topped with pistachios, honey, and rosemary for an elegant bite-sized appetizer.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 16 bites

Ingredients

1 wheel of Brie cheese (about 8 ounces) 1 cup unsalted roasted pistachios, shelled and chopped 1/4 cup honey 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried) 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1 package puff pastry (2 sheets), thawed 1 egg, beaten (for egg wash) Fresh cranberries or pomegranate seeds (optional garnish)

Instructions

Preheat: Set oven to 400°F (200°C).
Mix: Combine pistachios, honey, rosemary, salt, and pepper until evenly coated.
Prepare: Cut puff pastry into 3×3-inch squares on a lightly floured surface.
Assemble: Add brie cube to each square and top with 1–2 tsp pistachio mixture.
Seal: Fold corners of pastry over brie and pinch to close.
Egg Wash: Brush with beaten egg for glossy finish.
Bake: 15–20 minutes until golden and puffed.
Garnish: Let cool slightly, top with cranberries or pomegranate seeds.
Serve: Enjoy warm with a drizzle of honey or fig jam.

Notes

Use double-cream brie for best meltability. Freeze unbaked bites up to 1 month; bake from frozen at 375°F for 22–25 minutes. Avoid microwaving use oven or air fryer for best texture.

Nutrition

Calories: 165
Fat: 10g
Saturated fat: 6g
Sugar: 5g
Sodium: 160mg
Protein: 4g
Carbohydrates: 12g
Fiber: 1g