Brie & Honey Puffs

December 20, 2010

I discovered this recipe when I needed a way to use up some leftover brie cheese, and it has become my new favorite hors d’oeuvre.  These bite-sized pastry cups are filled with brie and honey (an amazing combination) and have been a hit at the gatherings I’ve brought them to. They are a little different from your standard party fare and although they look a kind of fancy-pants, they’re fairly simple to prepare.

For the shells, just divide a 9×9 inch sheet of puff pastry into 25 squares.

Press the squares into lightly greased mini muffin tin to form the cups, and bake them until they puff up/turn golden brown. As they cool, you can prepare the filling.

Brie can be a little pricey, but I found this particular block at Jacks World (one of my all time favorite stores in NYC) for 99 cents. That’s a crazy good deal- and there was absolutely nothing wrong with it. Normally I get it at Trader Joe’s for around 5 bucks for 8 ounces. I shaved most of the rind off with a vegetable peeler because I’m not a big fan of it. I’ve never made this with the rind on so I’m not sure how it would affect the consistency of the filling.

It’s not butter…it’s pieces of brie and honey and a splash of milk. I can’t decide if it looks tasty or gross, but I do know that once everything is combined, it’s delicious. I mixed it up with my immersion blender until it was smooth and creamy.

I put the filling into a pastry bag with a large starburst tip and gave each cup a 2-second squeeze (about 1 tsp of the brie mixture).

I sprinkled the tops with some crushed pecans and then drizzled a tiny bit of honey over them. A fork is a good drizzling tool. That’s pretty much it…

Okay, so they’re by no means as convenient as those heat-and-serve hors d’oeuvres, but they’re totally worth just a little extra effort because they’re so GOOD. And they look good, too. And it’s basically just a few ingredients:

Brie and Honey Puffs

inspired by Sugarlaws


1 sheet puff pastry, cut into 25 squares

8 oz. brie cheese, rind removed

3 T honey

1/8 tsp cinnamon

2 T whole milk (half and half or heavy cream would work, too)

2 T crushed pecans (optional)

a tiny bit of butter for greasing the pans


Pre-heat the oven to 400 degrees. Divide the puff pastry into 25 squares (or you can cut it into 16 squares for larger hors d’oeuvres) Press the squares into a lightly greased mini muffin tin, prick the bottoms with a fork and bake for around 15 minutes/until golden and puffed. Let the shells cool completely before filling.

In a medium bowl, mix the brie, cinnamon, milk and 2 tablespoons of honey with an immersion blender or electric mixer until smooth and thoroughly combined.

Using a pastry tip, pipe about a teaspoon of filling into each shell. Sprinkle with pecans and drizzle with honey. Serve at room temperature.

Note: If you don’t have a pastry tip, need to save time or don’t care about having a fancy cheese pattern,  just drop a dollop of filling into the cups with a teaspoon.

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