Savory Pistachio-Crusted Brie Bites

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Main Ingredients

  • 12 oz (340 g) wheel of brie, cut into 12 equal cubes
  • 1 sheet frozen puff pastry, thawed

Pistachio Crust

  • ¾ cup unsalted pistachios, finely chopped
  • 2 tbsp fresh thyme leaves, minced
  • ½ tsp sea salt

Honey‑Thyme Glaze

  • 2 tbsp honey
  • 1 tsp fresh lemon juice
  • 1 tsp Dijon mustard

Seasonings & Extras

  • Freshly ground black pepper, to taste
  • Egg wash: 1 egg + 1 tbsp water

Each ingredient plays a precise role: the puff pastry provides a flaky, buttery shell; the pistachios add crunch and a nutty depth; thyme brings an earthy brightness, while the honey‑lemon glaze balances sweet and tangy notes. Together they create a bite that feels luxurious yet approachable, perfect for a brunch that impresses without demanding hours in the kitchen.

 Step-by-Step Instructions

Preparing the Brie & Puff Pastry

Begin by cutting the brie wheel into twelve equal cubes—each should be about 1½ inches on a side. Lightly pat the cheese with a paper towel to remove excess moisture. On a lightly floured surface, roll out the thawed puff pastry sheet to a ¼‑inch thickness and cut it into twelve 3‑inch squares. This size will comfortably encase each brie cube.

Making the Pistachio Crust

In a shallow bowl, combine the finely chopped pistachios, minced thyme, and sea salt. Stir until evenly distributed. This mixture will adhere to the pastry after an egg wash, creating a flavorful, crunchy exterior that holds up during baking.

Assembling & Baking

  1. Egg Wash. In a small cup, whisk together the egg and water. Brush each puff pastry square lightly on both sides; this will act as glue for the pistachio coating.
  2. Apply Pistachio Mixture. Press the pistachio‑thyme blend onto the top side of each brushed pastry square, ensuring an even layer that will stay attached during baking.
  3. Wrap the Brie. Place a brie cube in the center of each pastry square. Fold the corners up and over the cheese, pinching gently to seal. The pistachio side should face outward for maximum crunch.
  4. Glaze. In a separate bowl, whisk honey, lemon juice, and Dijon mustard. Brush a thin layer over the sealed pastries; this will caramelize slightly, adding a glossy finish.
  5. Bake. Arrange the bites on a parchment‑lined baking sheet. Bake in a preheated 400°F (200°C) oven for 18‑20 minutes, or until the pastry is puffed and golden and the pistachios are lightly toasted. A visual cue is a deep amber hue and a fragrant nutty aroma.

Finishing Touches

Remove the bites from the oven and let them rest for 3‑4 minutes; this allows the cheese to soften just enough for a luscious melt without spilling. Sprinkle a pinch of freshly ground black pepper over each bite for a subtle heat, then serve warm on a platter with extra honey‑thyme drizzle if desired.


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