Hey there! So, let me tell you about these Pistachio Brie Bites I've been making basically every December since my neighbor (shoutout to Carol!) ambushed me with a plate and a big wink one snowy evening. Honestly, I didn't even like brie until I got my mitts on these—and now I genuinely look forward to them more than the actual Christmas cookies (don’t tell my kids, they’re hung up on gingerbread). Anyway, if you’re the type who wants a crowd-pleasing appetizer but doesn’t have the will (or the whisk) for something fussy, you’ll want to save this one. Oh, and if you find a stray pistachio shell in the dough, it’s just added crunch, right?
Why You’ll Love These Little Festive Nuggets
I pull out this recipe when I need something that makes me look like I’ve got it together—even if, five minutes earlier, I was panicking over gift wrap and realized I only had blue painter’s tape left. My family goes wild for these because they’re creamy and crunchy at the same time, and honestly, they disappear off the platter faster than you can say “nutty cheese magic.” Sometimes I make a batch just for myself after the holidays when I want to feel slightly fancy (brie in my slippers, anyone?). I’ll be honest: the first few times, I dropped half the pistachios on the floor. Don’t sweat it; it just happens.
What You’ll Need (and What You Can Get Away With)
- One wheel of brie (around 8oz, or just whatever’s on sale—my grandmother was picky about brand, but honestly, all brie is good brie in this house)
- A sheet of puff pastry (thawed, store-bought is totally fine—if you make your own, I’m slightly in awe)
- ⅓ cup shelled pistachios (if you only have salted, just rinse them a bit—pecans work too in a pinch, but you lose the lovely green flecks)
- 2-3 tablespoon good honey (maple syrup actually works if you ran out—one Christmas Eve I used golden syrup and it turned out fine, if a little stickier)
- 1 egg for egg wash (I’ve skipped it and no one rioted, but it gives you that golden color)
- Flaky salt (sometimes I use sea salt but that’s just when I’m feeling fancy)
Let’s Get Cooking, Shall We?
- Preheat the oven to 400°F (that’s about 200°C, give or take—I usually just whack it to “hot” and hope for the best when in a hurry).
- Unfold your puff pastry on a floured board. If it’s a bit cracked, just patch it up—honestly, it’ll puff up anyway.
- Cut the pastry into 12 squares-ish (they never come out perfectly even for me, but that’s charm, right?).
- Chop/brutally smash your pistachios into coarse bits. (This is where I sometimes help myself to a stray nut or two—cook’s treat.)
- Cut the brie into about 12 pieces. Don’t stress if they’re not uniform. The cheese melts all over anyway.
- Place a piece of brie in the middle of each pastry square. Spoon on a tiny drizzle of honey and sprinkle pistachios on top. (Don’t worry if it looks messy—it always does.)
- Pinch up the corners of the pastry square to make a sort of little parcel. Or just fold over two corners if you’re feeling lazy (I call those “rustic brie bites.”)
- Brush with egg wash. Or not—it works either way, but you get extra goldiness if you do.
- Sprinkle a couple of extra crushed pistachios and a touch of flaky salt on top.
- Bake on a lined sheet for 13-16 minutes, until puffed and golden. The brie will sometimes ooze out, and that is just how it’s meant to be. Trust me.
What I Figured Out the Hard Way (Notes)
- If you forget the egg wash, your bites still taste great—just a bit pale.
- Once I tried using pre-chopped nuts and honestly found them a bit stale, so if you can, buy the whole ones and bash 'em up fresh.
- Warm honey is way easier to drizzle—I nuked it for 7 seconds and it pours beautifully. Careful, it gets superhot fast.
How I’ve Switched Things Up (Variations That Worked… and Didn’t)
- Almonds instead of pistachios? Works well, but not as festive-looking. Pine nuts got too oily for me.
- Cranberry sauce instead of honey? Actually, it’s quite tasty and a bit tart.
- I once tried blue cheese instead of brie—nope, didn’t mesh with the sweet honey at all. Brie is where it’s at here.
Equipment (and Yes, You Can Wing It)
- Baking tray (I use a battered old one; just line it or scrub it after)
- Sharp knife—though, honestly, I’ve done this with a butter knife. Just mush a bit harder.
- Parchment paper is handy, but foil works in a pinch. Or, skip and just soak that tray after—as I do when I’m feeling lazy (which is most days).
Keeping ‘Em Fresh (Or Not, Because They Vanish Fast)
If a single bite makes it past the first twenty minutes, it’ll keep in a sealed container in the fridge for a day or two. Just pop it back in the oven for five minutes to crisp up. Though honestly, in my house it never lasts more than a day! Someone always manages to sneak the last piece while my back’s turned.
Serving Them Up (My Family’s Weird Ritual)
I serve these right out of the oven, usually with a glass of something bubbly (cider counts, if we’ve run out of the real stuff). My aunt likes to stick a sprig of rosemary on the platter for “theme”—I usually forget, but it does look nice. Oh, and we pile them up high—looks more inviting than a neat row.
Pro Tips (AKA, My Holiday Confessions)
- Take your brie out of the fridge early. I once tried cutting it straight form the icebox and nearly sent it flying across the kitchen. Room-temp cheese is way easier.
- Don’t rush the pinching stage—press those corners firm or they pop open as they bake. Learned that one the crunchy way.
- If you’re low on honey, stretch it with a spoonful of apricot jam; actually, it works a treat and gives it a sunshiney tang.
FAQ (Because My Friends Always Ask)
Can I make these ahead? Yup, assemble and refrigerate unbaked for a few hours—just add an extra minute or two in the oven. But they’re definitely at their best fresh, if you ask me.
Is there a way to make these nut-free? Sure, skip the pistachios and maybe sprinkle a tiny bit of brown sugar for crunch. It won’t be the same, but it still tastes decent.
Puff pastry from scratch—worth it? Eh, not for this. Life's too short, and the store-bought stuff is pretty solid. If you feel ambitious, try this King Arthur guide, but honestly, most folks won't notice the difference.
Help! My brie bites leaked everywhere. Don’t stress; some leaking is basically expected (it’s like molten cheese lava). Just scrape up the crispy bits and pretend it’s on purpose. Pro tip: pinch a bit tighter next time.
Oh—quick digression. Have you seen those mini muffin pans people swear by for these? I tried once, but (maybe I lack patience) I actually prefer just free-form parcels on a baking sheet; less fiddly, and who needs perfection at Christmas?
For more holiday snack ideas, you might check out Smitten Kitchen’s cranberry bites or if you're after more ways to use leftover brie (like after New Year's, when no one can look at cheese anymore), I really like The Kitchn’s baked brie guide. Happy munching!
Ingredients
- 1 sheet frozen puff pastry, thawed
- 120 g brie cheese, cut into 12 cubes
- 3 tablespoons shelled pistachios, chopped
- 3 tablespoons cranberry sauce
- 1 tablespoon honey
- 1 egg, beaten (for egg wash)
- 1 tablespoon all-purpose flour (for dusting)
- Pinch of sea salt
Instructions
-
1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
2Lightly dust a working surface with flour and roll out the puff pastry sheet. Cut into 12 equal squares.
-
3Place a piece of brie cheese in the center of each puff pastry square. Top each with a small spoonful of cranberry sauce and a sprinkle of chopped pistachios.
-
4Fold the corners of each pastry square over the filling and pinch to seal. Place seam side down on the baking sheet.
-
5Brush the tops with beaten egg. Bake in the preheated oven for 12–13 minutes, until golden and puffed.
-
6Remove from the oven, drizzle each bite with honey, and sprinkle with a pinch of sea salt. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!