Baked Brie Cups

Mini puff pastry cups filled with brie cheese and raspberry jam, and topped with toasted pecans.
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  • 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.