These brie and pear bites are the perfect size for party appetizers. The sweetness of the pears blends beautifully with the lovely brie for this bite-sized indulgence!
Oh, Puff Pastry. How I love thee. Let me count the ways…
As I wrote about recently, I had the honor of attending a U-Bake Puff Pastry party at Grand Central Bakery, and went home with my own package of fresh Grand Central Classic Puff Pastry to try at home. As soon as I got it, I knew what I wanted to make: Brie and Pear Bites!
I use my scalloped circle pastry cutter. I love these pastry cutters (similar to these double edged biscuit pastry cutters). I use it for mini hand pies, cookies, to cut the cheese (hee hee!) into cute shapes… I’ve used these pastry cutters for so many things!
Even though I am mostly dairy-free now, I just can’t quit brie. I make it when I’m entertaining, because there’s just something comforting about serving a sweet, melty wedge of brie. And, brie baked in puff pastry is ALWAYS a good thing. Paired with slightly tart pears and a sprinkle of cinnamon sugar, topped with a drizzle of honey, it’s absolutely delightful!
These brie and pear bites can be packed with as much or as little filling as you choose. The filling amount you see here in the photos is the amount I use to get a nice amount of filling without having it overflowing once it is fully baked.
But let’s face it: some of the best food we eat is not necessary perfectly photo-friendly, am I right? So you go with your bad self and use as much brie & pear filling as you want. Go crazy! You know I won’t stop you from following your overstuffed puff pastry food dreams, my friends.
I also love this shape because they’re just so darn cute. It’s easy to create a decorative edge that’s also functional (it helps seal the tops and bottoms together) using the tines of a fork. I’ve made these a few times in my life, including our most recent Christmas dinner, and they always go quickly.
I’d love to conduct an informal poll on puff pastry here. Please respond in your comments: do you make your own puff pastry from scratch, or do you use pre-made puff pastry? I think it’s clear that I am a big fan of packaged puff pastry, but hats off to you who make your own puff pastry!