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Brie Raspberry Pastry Cups

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“This originally came from Taste of Home magazine but I modified it slightly once I played around with a few batches. Great bite-sized appetizers or snacks. Use whatever flavor preserves you like, or use a variety. Cranberry sauce in place of the preserves also works well for holiday parties. I skipped the nuts and chives on mine just to save time and they were still delicious, but I think the nuts would add another layer of flavor that would be worth it.”
READY IN:
32mins
SERVES:
12-18
YIELD:
36 pastry cups
UNITS:
US

Ingredients Nutrition

  • 1 sheet frozen puff pastry, thawed
  • 12 cup raspberry preserves (or flavor of your choice)
  • 6 ounces brie cheese, cut into 1/2-inch cubes (I cut mine smaller to melt better)
  • 14 cup chopped pecans (or walnuts)
  • 2 tablespoons minced chives (optional)

Directions

  1. Unfold puff pasty and cut into 36 squares. Gently press squares onto the bottoms of 36 miniature muffin cups coated with cooking spray.
  2. Bake at 375 F for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-inch deep indentation in the center of each. Bake 6-8 minutes longer or until light golden brown. With spoon handle, press down squares again.
  3. Spoon 1/2 teaspoonful of preserves into each cup. Top with cheese, and sprinkle with nuts and chives, if using.
  4. Bake for 3-5 minutes longer or until cheese is melted.

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