If you are looking for an appetizer that will truly impress your guests without keeping you in the kitchen all night, these Pistachio Crusted Brie Bites are the answer. They take the concept of a baked Brie wheel and turn it into perfect, individual-sized portions that are easy to grab and even easier to eat.
The combination of the warm, melty cheese and the honey-soaked pistachio crust is a total crowd-pleaser. Whether it’s for a holiday party, a bridal shower, or just a fancy movie night at home, these bites are guaranteed to disappear in minutes.
Recipe Details
- Flavor Profile: A sophisticated blend of creamy, earthy, salty, and sweet, with a distinct evergreen note from the fresh rosemary.
- Texture: Crisp and flaky pastry layers on the outside with a gooey, melted center and a crunchy nut topping.
- Time: 10 minutes prep, 20 minutes bake time.
- Difficulty: Easy.
What You’ll Need
To make this recipe, you will need a large baking sheet lined with parchment paper to prevent the cheese from sticking if any leaks. You’ll also need a small mixing bowl for the pistachio topping and a sharp knife or pizza cutter to slice the puff pastry into even squares. A pastry brush is essential for applying the egg wash to get that professional, glossy finish.
Ingredient Notes
- Brie Cheese: An 8-ounce wheel works best. Keep it cold until you are ready to cut it into cubes; if it gets too warm, it becomes too sticky to handle.
- Roasted Pistachios: Ensure they are unsalted so you can control the salt level yourself. Roasted nuts provide a much deeper flavor than raw ones.
- Puff Pastry: Use a standard package that contains two sheets. Make sure to thaw it in the refrigerator for a few hours before using it should be cold but pliable.
- Honey: This acts as the binder for the pistachio mixture and adds a beautiful floral sweetness.
- Fresh Rosemary: Fresh is highly recommended over dried here, as it provides a much brighter aromatic quality that cuts through the richness of the cheese.
Add-ins and Substitutions
- Jam: Place a small dollop of fig jam or apricot preserves on top of the Brie before adding the pistachio mixture for extra fruitiness.
- Nuts: If you don’t like pistachios, chopped pecans or walnuts are excellent substitutes.
- Cheese: Camembert can be used in place of Brie for a slightly bolder, more pungent flavor profile.
- Spicy: Add a pinch of red pepper flakes to the honey-pistachio mix for a “hot honey” kick.
How to Make Pistachio Crusted Brie Bites
- Preheat and Prep: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Make the Nut Mixture: In a small bowl, combine the chopped pistachios, honey, chopped rosemary, sea salt, and black pepper. Stir until the nuts are evenly coated in the honey and spices.
- Prepare the Pastry: On a lightly floured surface, unfold the puff pastry sheets. Use a knife or pizza cutter to cut each sheet into 3×3-inch squares. You should get about 9 to 12 squares per sheet depending on the brand.
- Prep the Brie: Cut the Brie wheel into small cubes (about 1-inch thick). It’s okay to leave the rind on it’s completely edible and helps the cheese hold its shape!
- Assemble: Place one Brie cube in the center of each pastry square. Top each cube with about 1 to 2 teaspoons of the pistachio mixture.
- Seal the Parcels: Bring the four corners of the pastry square up over the Brie and pinch them together tightly at the top to close.
- Egg Wash: Arrange the bites on the prepared baking sheet. Brush the outside of the pastry with the beaten egg. This is the secret to getting that beautiful golden, glossy finish.
- Bake: Bake for 15 to 20 minutes, or until the pastry is puffed and golden brown. Some cheese may leak out slightly, which is perfectly fine!
- Garnish and Serve: Let the bites cool for about 5 minutes so the cheese sets slightly. Top with fresh cranberries or pomegranate seeds for a pop of color, and serve warm with an extra drizzle of honey if desired.
Pro Tip: If your puff pastry starts to feel soft or sticky while you are assembling, pop it back in the freezer for 5 minutes. Cold pastry creates the best “lift” and flakiest layers in the oven.
Recipe Tips
- Tightly Pinch: Really press those pastry corners together! Brie liquefies when it melts, so a good seal helps keep the cheese inside the “basket.”
- Don’t Overstuff: It’s tempting to pile on the pistachios, but too much honey can cause the pastry to become soggy or unseal during baking.
- Nut Size: Chop your pistachios into a variety of sizes some fine dust and some chunky pieces to get the best texture and coverage.
FAQs
- Do I have to remove the rind from the Brie? No! The rind is completely edible and actually delicious. It also helps the cheese from melting into a total puddle too quickly.
- Can I use crescent roll dough? Yes, but the result will be more bread-like and soft rather than light and flaky like puff pastry.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F to restore the crunch.
Serving Suggestions
- Platter: Serve these on a wooden board alongside some fresh grapes, sliced apples, and a small bowl of fig jam.
- Wine Pairing: These pair beautifully with a crisp sparkling wine, a buttery Chardonnay, or a light Pinot Noir.
- Garnish: If serving during the holidays, a sprig of fresh thyme or extra rosemary on the platter makes it look incredibly festive.
Pistachio Crusted Brie Bites
- Total Time: 30 minutes
- Yield: Approx. 18-24 Bites
- Diet: Vegetarian
Description
These Pistachio Crusted Brie Bites turn the classic baked Brie wheel into perfect, individual-sized portions. The combination of warm, melty cheese and a honey-soaked pistachio and rosemary crust makes for an impressive, crowd-pleasing appetizer.
Ingredients
The Nut Mixture
- 1 cup unsalted roasted pistachios, chopped
- 1/4 cup honey
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon sea salt & 1/4 teaspoon pepper
The Pastry & Cheese
- 1 wheel (8 oz) Brie cheese, kept cold
- 1 package puff pastry (2 sheets), thawed but cold
- 1 egg, beaten (for egg wash)
Optional Garnish
- Fresh cranberries or pomegranate seeds
- Extra drizzle of honey
Instructions
Preheat and Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Nut Mixture: Stir together chopped pistachios, honey, rosemary, salt, and pepper.
Prepare & Assemble: Cut cold puff pastry into 3×3-inch squares. Cut cold Brie into 1-inch cubes. Place one Brie cube in the center of each pastry square.
Seal: Top each cube with 1–2 tsp of the nut mixture. Bring the four corners of the pastry up and pinch tightly to seal.
Egg Wash & Bake: Brush parcels with beaten egg. Bake for 15–20 minutes until deep golden brown.
Serve: Let cool for 5 minutes. Garnish with cranberries or pomegranate seeds and serve warm.
Notes
Cold is Key: Keep pastry and cheese chilled until assembly to ensure the pastry rises properly.
The Seal: Pinch corners firmly; Brie becomes very liquid when hot and may leak if not sealed tight.
Rind Fact: Leave the white rind on the Brie; it provides flavor and structural integrity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-American Fusion
Nutrition
- Serving Size: 2 Bites
- Calories: 240
- Sugar: 9g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
Keywords: pistachio brie bites, baked brie appetizer, holiday party snacks, easy puff pastry recipes, honey rosemary brie, individual brie portions, fancy finger foods
