Ingredients:
- standard package (400g) all-butter Puff Pastry, thawed
- oz (225g) Brie Cheese, rind left on, cut into 1/2-inch cubes
- large Egg, lightly beaten (for egg wash)
- /4 cup (30g) Pecans, chopped coarsely and toasted
- tablespoons (15g) Dried Cranberries, roughly chopped
- tablespoon (13g) Brown Sugar, packed
- tablespoon (8g) All-Purpose Flour
- /2 tablespoon (7g) Unsalted Butter, cold and cubed
- tablespoons (30g) Apricot Jam or Preserves
- teaspoon Water or Lemon Juice
- Pinch of Flaky Sea Salt (e.g., Maldon)
Instructions:
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Prepare the Crumble: In a small bowl, quickly cut the cold butter into the flour, brown sugar, pecans, and cranberries until a coarse, sandy mixture forms. Set aside.
- Prepare the Glaze: Gently heat the apricot jam and water/lemon juice until smooth and runny. Set aside.
- Cut the Pastry: Unroll the puff pastry sheets. Using a 3-inch round cutter or knife, cut the pastry into squares or circles large enough to wrap the Brie cubes. Re-roll scraps if necessary.
- Assemble the Pockets: Place one cube of Brie in the centre of each pastry shape. Brush the edges of the pastry with the egg wash. Fold the pastry edges up and over the cheese, pinching firmly to seal the seams securely into a neat parcel.
- Glaze and Top: Place the sealed pockets seam-side down on the prepared baking sheets. Brush the tops lightly with the remaining egg wash. Spoon about 1/4 teaspoon of the warm apricot glaze onto the centre of each pocket, then sprinkle generously with the pecan crumble mixture.
- Bake for 14–16 minutes, or until the pastry is deeply golden brown and puffed.
- Finish: Remove from the oven. Immediately brush with a little more warm apricot glaze for shine and sprinkle with flaky sea salt.
- Let the baked Brie Bites cool on the tray for 5 minutes before transferring them to a serving platter. Serve warm.