These bite-size Brie and Pepper Jelly Puff Pastry Bites are the perfect little party poppers—flaky, buttery, melty, and sweet with just a hint of heat. They come together in minutes and disappear even faster, making them the ultimate effortless appetizer for holidays, happy hours, or any time you need a crowd-pleasing snack.

Ingredients

1 package puff pastry (2 sheets), thawed
1 wheel of brie
1 jar pepper jelly (you can also use fig jam or any fruit preserve if you prefer)
1 egg, beaten
Optional: flaky salt, thyme/rosemary leaves, hot honey

Instructions

1. Cut Your Puff Pastry into 9 Pieces

Lay out the puff pastry gently and cut it into 9 equal squares. Lay them in a sprayed muffin tin.

2. Prep Brie Cubes

Cut your brie into 18 mini cubes, about 1/2-inch each. Place brie on top of puff pastry.

3. Add Pepper Jelly

Top each brie cube with a small dab—about 1/2 teaspoon — of pepper jelly.
(Too much, and they’ll leak like a drama queen.)

4. Wrap & Pinch

Bring all four corners of each square up around the filling and pinch tightly like a wonton.
They don’t need to be pretty — just sealed.

5. Egg Wash

Brush lightly with beaten egg for that magazine-cover shine.

6. Bake

Place muffin tin in oven and bake at 400°F for 12–14 minutes, until golden and puffed.

7. Finish

Let cool for a few minutes, then place on serving dish and garnish the with rosemary and dried cranberries. Sprinkle chopped rosemary on top and drizzle with hot honey.

Pro Tips (Tiny but Mighty)

Use a mini muffin tin if you want to try making even smaller bite size pieces.
Freeze them before baking and keep on hand for emergency entertaining (the best kind).
Mix red pepper jelly + jalapeño jelly for a sweet-heat combo. Try different variations with different jellies.