Ingredients:

  • 1 sheet (approx. 14 oz) Frozen Puff Pastry, thawed
  • 4 oz Brie Cheese, chilled and cut into 16 small cubes
  • 4 Tbsp Seedless Raspberry Jam
  • 1 tsp Fresh Rosemary, very finely chopped
  • 1 Large Egg
  • 1 tsp Water or Milk (for egg wash)
  • 2 Tbsp Flour (for dusting)
  • 2 oz Dark Chocolate (70% cocoa or higher), finely chopped
  • 1/2 tsp Coconut Oil (optional, for drizzle)
  • Pinch Flaky Sea Salt (Maldon)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Lightly dust your work surface with flour. Unroll the thawed puff pastry sheet and cut the sheet into 16 even squares (approximately 2.5 x 2.5 inches).
  3. Place one cube of chilled brie in the center of each pastry square. Top the cheese with 1/4 teaspoon of raspberry jam and a tiny sprinkle of the chopped rosemary.
  4. Whisk the egg with 1 teaspoon of water or milk to create the egg wash. Brush the edges of the pastry squares with the egg wash.
  5. Bring the four corners of the pastry together over the filling, pinching them firmly at the top to create a bundle. Press the seams firmly to ensure the cheese is sealed.
  6. Place the assembled bites on the prepared baking sheet. Lightly brush the tops of the bundles with the remaining egg wash for shine. Chill the assembled bites in the refrigerator for 10 minutes.
  7. Bake for 18–20 minutes, or until the pastry is puffed, golden brown, and cooked through.
  8. Remove from the oven and transfer the bites to a wire rack to cool slightly (about 5-10 minutes).
  9. While the bites cool, melt the dark chocolate and coconut oil in a small bowl until perfectly smooth and glossy.
  10. Drizzle the melted chocolate generously over the warm brie bites. Finish with a small pinch of flaky sea salt and serve warm.