These little bites feel like the very heart of a church supper table to me: simple, thrifty, and dependable, yet special enough that everybody reaches for seconds. Uncle Leo may have brought them around in 1974, but the charm hasn’t faded one bit. With just three ingredients, you get buttery pastry, warm melted Brie, and a touch of sweetness that makes the whole platter disappear faster than you’d think possible.
Serve these warm as an appetizer alongside coffee punch, hot cider, or a glass of white wine if you’re setting out a holiday spread. They also fit right in beside a relish tray, a bowl of mixed nuts, little sausages, or a simple green salad for a light lunch plate. If you’re bringing them to a potluck, set out toothpicks and a small dish of extra preserves for spooning over the top.
3-Ingredient Brie Whitmore Bites
Servings: 24 bites
Ingredients
1 sheet frozen puff pastry, thawed
8 ounces Brie cheese, rind on or off, cut into 24 small cubes
1/2 cup raspberry preserves
Directions
1. Heat the oven to 400°F and line a baking sheet or muffin tin with foil or parchment for easy cleanup.
2. Unfold the puff pastry on a lightly floured surface and cut it into 24 even squares.
3. Press each pastry square into the cups of a mini muffin tin or set them on the prepared baking sheet, then place one cube of Brie in the center of each square.
4. Spoon about 1 teaspoon of raspberry preserves over each piece of Brie, then bring the corners of the pastry up around the filling, leaving a little of the top exposed if you like.
5. Bake for 12 to 15 minutes, until the pastry is puffed and deep golden and the cheese is melted.
6. Let the bites cool for 5 minutes before transferring to a foil-lined serving platter. Serve warm with toothpicks.
Variations & Tips
Jam swap: If raspberry preserves aren’t what you have on hand, try apricot, blackberry, or even a pepper jelly for a sweet-savory twist. Just keep the spoonfuls small so the filling doesn’t bubble over too much.
Make-ahead help: You can assemble these a few hours ahead, cover the pan, and refrigerate until baking time. Bake them just before serving for the best puff and the prettiest golden tops.
Easy handling tip: If the Brie gets too soft while you’re cutting it, pop it into the freezer for 10 to 15 minutes first. Cold cheese cubes are much easier to portion and tuck into the pastry.
No mini muffin tin: A regular baking sheet works just fine. The bites may spread a little more, but they’ll still taste every bit as good and keep that lovely flaky texture.