Save This Recipe
We'll email this post to you, so you can come back to it later!
These peach brie bites are three ingredients, twenty minutes, and somehow look like you spent all afternoon in the kitchen. Buttery puff pastry, creamy brie, and a spoonful of peach preserves — that’s it. Sweet, savory, and just a little fancy Without any fuss.
Why You’ll Love It
Only 3 ingredients — puff pastry, brie, and peach preserves. That’s the whole list.
Ready in about 20 minutes — minimal prep, one tray, easy cleanup with foil
Looks way more impressive than it is — people will genuinely ask how long you spent on these
Sweet and savory in every bite — the peach and brie combination is one of those pairings that just works, every single time
Flexible — works warm out of the oven or at room temperature, so timing doesn’t have to be perfect
A Few Notes on the Ingredients
The puff pastry — get whatever’s in the freezer section. Pepperidge Farm is the one I buy, the kind that comes folded in two sheets in a box. You have to thaw it, which I always forget to do ahead of time, so I’ve gotten into the habit of just leaving it on the counter for about forty minutes while I do something else. Don’t rush it in the microwave. You’ll end up with a soggy, weird situation.
The brie — leave the rind on. I know some people cut it off and I’ve never fully understood why. The rind is what keeps it from just dissolving into a puddle on your pastry. It softens in the oven and you honestly barely notice it’s there. Get a good one if your store has options; a riper brie will be more flavorful. I’ve also made these with whatever random brie wheel was on sale and they’ve always been fine.
The peach preserves — thick is better. You want something that will sit on top of the cheese and not just run everywhere. I’ve used a peach-habanero jam once that someone picked up at a farmers market, and oh my goodness, that was something else. A little heat at the end. If you can find that, it’s worth it. But regular peach jam is exactly right too.
Ingredients
1 sheet frozen puff pastry, thawed (Pepperidge Farm, about 8–10 oz — I usually use one of the two sheets in the box and save the other for another time, or make a double batch if I’m feeding a crowd)
4 oz brie, rind on, cut into small cubes — about half-inch, give or take
About ½ cup thick peach preserves or peach jam (I eyeball this, honestly — you want a small spoonful per bite, not a heaping one)
Here’s How I Make Them
Line your baking sheet with foil first. This matters more than you might think — the peach preserves will bubble over and if you’re not using foil you will be soaking that pan for a long time. Spray the foil lightly with cooking spray so the bites lift off easily when they’re done.
Preheat your oven to 400 degrees and make sure the rack is in the middle. I’ve baked these on the lower rack before and the bottoms got too dark before the tops were done. Learn from that.
Unfold your thawed puff pastry on a floured surface — I just use my counter, which I wipe down and then flour lightly — and if there are deep creases from the fold, run a rolling pin over it gently to smooth them out. You’re aiming for something close to a 10-inch square, roughly. It doesn’t have to be perfect. Mine never is.
Cut it into small squares, about 2 inches each. I use a pizza cutter because a knife tends to drag and compress the layers. You’ll get somewhere between 18 and 24 squares depending on how careful you are, which I am not always.
Space them on the foil-lined tray. They don’t need a lot of room but they do puff up, so give them a little breathing space.
Put a small cube of brie in the center of each square and press it down gently. Then add a small spoonful — half a teaspoon or so — of peach preserves right on top of the brie. Don’t pile it on. Resist the urge. Too much and it’ll overflow and burn on the foil and your kitchen will smell like scorched sugar, which is not the vibe you’re going for.
Now here’s a decision point: you can fold two opposite corners up over the filling and press them together lightly, which makes a more contained, little-parcel shape. Or you can just leave them flat and open-faced and let the filling bubble up and do its thing. I go back and forth. The folded version looks a little more put-together; the flat version is more rustic and honestly just as good. I think I originally folded them because the first version I ever saw was folded, and then at some point I got lazy and stopped, and nobody complained.
Bake for 12 to 15 minutes. You’re looking for golden brown pastry and bubbling preserves. My oven runs a little hot so I check at 11 minutes. Yours might be different.
When they come out, let them sit on the tray for at least five minutes. The filling is genuinely very hot and needs time to settle. I’ve burned the roof of my mouth on these more times than I’d like to admit, always because I forgot to wait.
Use a thin spatula to lift them off the foil. They’ll release cleanly if you sprayed it.
If You Want to Change Things Up
Apricot preserves swap in beautifully if you don’t have peach on hand — slightly more tart, a little more complex. A fig jam version is also remarkable but I don’t know if that still qualifies as the same recipe.
If you can’t find puff pastry — and occasionally my store is out — crescent roll dough from the tube works in a pinch. It’s a different texture, softer and more bready, but the flavor is still there. Just cut it into squares and pinch together any seams.
I’ve thought about adding fresh peach slices on top in summer, when the peaches are actually good. I haven’t tried it yet. Maybe this year.
Storing and Reheating
They’re best the day you make them — warm out of the oven or at room temperature within a few hours. I’ve left them covered on the counter overnight exactly once, and the pastry was a little soft the next morning but still edible, or at least I thought so. Refrigerate leftovers if there are any, which there usually aren’t, and reheat them at 350 degrees for five to eight minutes. They crisp back up nicely. Don’t use the microwave — you’ll end up with something limp and sad.