Mini Baked Brie Puffs with Honey Bourbon Glaze and Roasted Pecans

Impress guests with this bite-sized appetizer that’s perfect for a cocktail party or a brunch.

Recipe by Kimme Hargrove

  • 2 puff pastry sheets, thawed

  • ½ cup fruit preserves

  • 8 ounces brie cheese, rind removed, cut into ¼-inch pieces

  • ½ cup bourbon

  • ½ cup honey

  • Pecans, roasted and chopped

Heat oven to 350°F.

Spray a mini muffin tin with cooking spray. Roll puff pastry out until it’s about 1½ times its original size. Cut into 2-inch by 2-inch squares. Place one pastry square in each muffin tin hole. Top each with a small dollop of preserves and slice of brie.

Bake for 12-15 until just puffed and beginning to brown.

While baking, heat bourbon and honey over medium-low heat, stirring often to prevent scalding for about 15 minutes, until it turns into a glaze.

Top baked brie puffs with a drizzle of the honey bourbon glaze and sprinkle with pecans.


Oxford, Mississippi | United States

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