Baked Brie Cups

Mini puff pastry cups filled with brie cheese and raspberry jam, and topped with toasted pecans.
  • Total: 40 min
  • Prep: 35 min
  • Cook: 5 min
  • Yield: 24 servings
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2 tablespoons seedless raspberry jam

8 oz President brie cheese, cut into 24 pieces

1 pkg (9 1/2 oz) Pepperidge Farm puff pastry cups, prepared according to package directions

1 tbsp chopped toasted pecans


  1. Bake the Puff Pastry Cups according to package directions. Use the rounded end of a wooden spoon to poke down the hole in the middle of each pastry immediately after baking. Let cool. Heat oven to 350°F. Spoon 1/4 teaspoon jam and place 1 piece Brie cheese into each pastry cup. Sprinkle with the pecans. Place the filled pastry cups onto a baking sheet. Bake for 5 minutes or until the cheese is melted. Let the pastries cool on a wire rack for 5 minutes. Tips: Toasting pecans gives them a more intense, nutty flavor. You can toast them in just a few minutes by heating them in a skillet. Comments: Puff Pastry fillings should be at room temperature. If they're hot, they can begin to melt the pastry layers, which will affect the pastry's ability to rise and puff.

Baked Brie