Pistachio-crusted brie bites

Elegant pistachio-crusted brie bites made with creamy brie, crunchy pistachios, and a touch of honey. These easy baked appetizers are perfect for holidays, parties, and entertaining.

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Ingredients

• 1 wheel (8 oz / 225 g) brie cheese

• ½ cup shelled pistachios, finely chopped

• 1 sheet puff pastry, thawed

• 1 egg (for egg wash)

• 1 tablespoon water

• 2 tablespoons honey

• 1 tablespoon fresh thyme leaves (optional)

• Freshly cracked black pepper (optional)

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Step-by-Step Directions

Step 1: Prepare the Brie

1. Place brie in the freezer for 15–20 minutes to firm up. This makes slicing easier.

2. Cut the brie into 1-inch cubes (leave rind on; it is edible and helps hold shape).

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Step 2: Prepare the Puff Pastry

1. Preheat oven to 375°F (190°C).

2. Line a baking sheet with parchment paper.

3. Roll out thawed puff pastry on a lightly floured surface.

4. Cut into 2½–3 inch squares (large enough to wrap each brie cube).

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Step 3: Coat with Pistachios

1. Lightly press chopped pistachios onto each brie cube.

2. If needed, brush brie lightly with honey to help nuts adhere.

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Step 4: Wrap the Brie

1. Place each pistachio-coated brie cube in the center of a pastry square.

2. Fold corners up and over the brie, pinching seams to seal completely.

3. Place seam-side down on prepared baking sheet.

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Step 5: Egg Wash

1. Whisk egg with 1 tablespoon water.

2. Brush the tops of each pastry parcel lightly with egg wash.

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Step 6: Bake

1. Bake for 15–18 minutes, or until golden brown and puffed.

2. Remove from oven and let cool for 5 minutes.

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Step 7: Finish and Serve

1. Drizzle lightly with honey.

2. Sprinkle with fresh thyme and cracked black pepper if desired.

3. Serve warm for best creamy texture.

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Tips for Success

• Work quickly to keep pastry cold for better puffing.

• Do not overbake, as brie can leak out if too hot.

• For extra crunch, toast pistachios lightly before chopping.

• These can be assembled ahead and refrigerated up to 4 hours before baking.

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Storage & Reheating

• Best served fresh.

• Refrigerate leftovers up to 2 days.

• Reheat in oven at 325°F (160°C) for 8–10 minutes until warm.