Apricot Brie Bites with Crispy Sage

These Apricot Brie Bites with Toasted Pine Nuts and Crispy Sage are the perfect party appetizer.

Apricot- Brie Bites with Fried Sage

I started my website way back in 2006 under a crazy- ridiculous, embarrassingly long name. “RecipeGirl” was born in 2008 when my husband suggested that I change it. I was contacted by my first brand: Pepperidge Farm in 2009. They sent me an email and asked me if I’d like to create a few recipes for them. After surviving the initial shock of actually receiving an email offer such as this, I calmly collected myself and responded… Um… YES!!!! Puff Pastry was an ingredient I used often in my kitchen, so it was exciting to be given the challenge of creating recipes with it. Well, guess what? They contacted me a few weeks ago. I told them how much I loved them and remembered my first -very positive- experience, and we decided to work together again. I’ll be creating a few recipes using their Puff Pastry products over the next few months. I hope you love them as much as I do!

Apricot Brie Bites with Fried Sage 1

My first task was to create a recipe using their Puff Pastry Cups. I had never used these before, but they are the cutest little bite-sized cups that are perfect for appetizers or small desserts. They come (frozen) in long sheets. You just break them apart on the perforations when you’re ready to use them (no thawing needed).

Apricot Brie Bites with Fried Sage 2

To prepare them, place them perforated-side-up on a baking sheet, and bake them for 20 minutes.

Apricot Brie Bites with Fried Sage 3

They puff up like magic!  Then you use the end of a wooden spoon (or something like it) to poke the centers down to create the “cups.”

Apricot Brie Bites with Fried Sage 4

Then the cups are ready for filling!  I decided to start with a small spoonful of apricot jam.  (Note that you can use raspberry jam or orange marmalade too).

Apricot Brie Bites with Fried Sage 5

Then stick a little chunk of brie cheese on top of the jam.  At this point, you’ll stick them back into the oven for about 2 minutes to soften and melt the brie.

Apricot Brie Bites with Fried Sage 6

Once they’re out of the oven, you’ll top with toasted pine nuts and a small leaf of crispy sage (easy instructions included in the recipe below).

Apricot Brie Bites with Fried Sage - RecipeGirl.com

Ready for the platter and ready for munching.  These would make a great appetizer for a Halloween, Thanksgiving or Christmas party.  Sub pecans for the pine nuts, if you’d like.  They’re a one to two bite appetizer- perfect for a pick-up-and-go, no-mess kind of treat.  And the melted brie combined with the flaky Puff Pastry is ohhhh so good. Well, melted brie mixed with ANYTHING?!?!?  …You know, is delicious! 🙂

Pepperidge Farm Puff Pastry Contest

Apricot Brie Bites with Crispy Sage

Yield: 24 appetizers

Prep Time:25min

Cook Time:25 min

Ingredients:

One 9.5-ounce package frozen Pepperidge Farm Puff Pastry Cups
2 tablespoons pine nuts
24 small sage leaves
2 tablespoons olive oil
1/4 cup apricot jam
24 1/2-inch chunks brie cheese (rind removed)

Directions:

1. Prepare the pastry cups: Preheat the oven to 400 degrees F. Break apart the frozen pastry pieces along the perforations. Place the pastry on a baking sheet (perforation-side-up). Bake 20 minutes, or until the pastries have puffed up and are golden brown. When the pastries come out of the oven, use the end of a wooden spoon to poke the inside of each pastry to create the "cup."

2. While the pastries are baking, toast the pine nuts: Heat a small skillet to medium. Add the pine nuts and dry toast them until lightly brown. Stir often, and keep an eye on them. Remove from heat when toasted and transfer them to a paper towel to cool. While the pastries are baking, prepare the crispy sage: Heat the olive oil in a small skillet. Add a few sage leaves to the hot oil, fry for about 20 to 30 seconds (until crispy), then remove them to a paper towel to drain.

3. Spoon a 1/2 teaspoonful or so of apricot jam into each pastry cup. Top with a chunk of brie. Pop them back into the 400 degree oven for 2 minutes or so, just until the cheese is slightly melted and soft. Remove from the oven and transfer the pastries to a serving tray. Top each with a few toasted pine nuts and a crispy sage leaf (be very gentle with the crispy leaves as they will break if you handle them too much). Serve immediately.

Tips:

*Pepperidge Farm Puff Pastry Cups are available in the frozen pastry section at your market.
*Try using different flavors of jam: raspberry or orange marmalade are good choices too.
*Toasted pecans may be used in place of the toasted pine nuts.

Source: RecipeGirl.com

Other recipes you might enjoy using Puff Pastry:
Caramelized Apple Waffle Pastries with Cinnamon Whipped Cream
Peanut Butter S’Mores Turnovers
Spinach and Sundried Tomato Puff Pastry Pinwheels
Margarita Shrimp Bites
Southwestern Bruschetta Bites

Disclosure:  I am working with Pepperidge Farm over the next few months to create recipes using their Puff Pastry products as part of their “Puff is the Spark” panel.  This is a product that I use in my kitchen regularly.  All opinions shared are my own.

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Lori Lange of Recipe Girl

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Comments

  • Steph wrote:

    Help! I want to make these tonight but can’t find the puff pastry cups anywhere by me. If I buy the sheets and cut them up will it work just as well?

    • Lori Lange wrote:

      Sorry- I was away for the weekend and away from my computer! I hope you found a solution! In the future, something I like to do w/ the Puff Pastry sheets is to roll them into a log and then cut slices and bake. They make good holders for appetizers like this too.

  • naj wrote:

    To Rosemary:
    If you can’t find the cups, try buying the sheets! They can be found at supermarkets and specialty markets. Just roll them out according to the directions, and cut with a knife, rolling pizza cutter or cookie cutters.
    At Yasmin:
    Try substituting phyllo and use muffin tins to form the initial shape. Hope that helps!

    • Lori Lange wrote:

      Also… I’ve bought the sheets before, brushed with egg wash and rolled them into a log… then slice and bake. They turn out like pinwheels and are perfect for adding toppings for appetizers.

  • D. Hargis wrote:

    I found the puff pastry cups at my local Harris Teeter (I live on the east coast). I’m trying this recipe tonight for a ladies night!!!

  • Rosemary wrote:

    I’ve looked all over for the pastry cups and can’t find them. Really wanted to try this recipe. Sounds easy yet delicious. Where can I find them? Help!

    • Lori Lange wrote:

      I’m not sure! They should have them at least in a few markets around you this time of year.

  • Maureen wrote:

    I used to make a wonderful crockpot shrimp newberg served in puff pastry shells. The recipe is long lost. I tried to recreate a quick version recently using a cream of shrimp soup and cream cheese combo. The result was too thick though tasty. I’d like to experiment with a homemade cream sauce base, a little garlic and maybe some sherry next. I’ll bet you could create a wonderful shrimp newberg recipe that could be served in the traditional Pepperidge Farm Puff Pastry Shells. Love your blog (and Recipeboy) too!

  • Nutmeg Nanny wrote:

    Wow these are so perfect! I love it 🙂

  • Stacy | Wicked Good Kitchen wrote:

    LOVE this recipe, Lori! Pepperidge Farm Puff Pastry is the best and always reliable. Guests always appreciate flaky pastry appetizers with scrumptious fillings. Have fun creating more recipes. Looking forward to seeing what you come up with! Pinning…of course!

  • Maegan @ The BakerMama wrote:

    These look so fabulous for the upcoming Holidays! Those little pastry cups are so cute! Can’t wait to try them!

  • patsy wrote:

    I haven’t seen this product in my store yet… I can’t wait to pick it up and play around with savory and sweet bite-size treats to share during the holidays!