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Around the holidays it’s important to have some good appetizers on hand and the ones you can prep ahead of time are even better. I made these for Thanksgiving and popped them in the oven so we had something to snack on while we finished up all the main dish details. They seemed to be a hit so I would make them again. Usually I do a whole brie wrapped in puff pastry, but I like doing these better.

The issues I had with this recipe is I cut more squares out of the dough then the recipe calls for. I had to make another pecan filling batch to use the 2nd sheet of dough and I had left over cheese. With that said I forgot to pinch the tops together so that might be why my filling leaked out a little. I would also bake them a little longer the dough seemed a little raw on the bottom. I would make these again, I love the idea of bite size appetizers. You can serve them with crackers if you like, but I don’t think it needed it.

Bourbon Pecan Brie Puffed Pastries

(Adapted from Baked in the South)


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1/4 cup chopped pecans

2 tablespoons butter

1 tablespoon bourbon

1/4 cup brown sugar

1 package puff pastry thawed

1 lb brie

1 egg


Heat butter in medium saucepan and add the pecans and bourbon.


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Toast pecans slightly and then set aside to cool.

Cut puff pastry into 3 equal strips. Cut each remaining strip into 3 squares for a total of 9. Grease muffin tin. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. I cut them in 4 squares instead of 3.

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Place about 1 tablespoon round of brie in the middle of each pastry.

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Top with the browned pecans and some sugar. Fold pastry over filling, pressing corners together to meet in center. Brush with egg wash. I forgot to pinch them and also forgot to brush with egg wash.

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Bake at 350 for 25-30 minutes until brown.

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