Delicious Little Nibbles Of Brie And Blackberry Goodness!

This recipe is perfect for dessert, however, this can also serve as an appetizer. These pastry bites are flavorful enough to pass as one. Everyone will love nibbling on this while waiting for the first meal to be served. When this was prepared by my cousin during one of our reunions, I instantly fell in love with it. It seems everyone has too because the tray was empty within a few minutes.

Our friends over at Just A Little Bite had this to say about this recipe:

“I’ve had blackberry jam sitting in my fridge for a while now, and I wasn’t quite sure what to do with it (besides mix it with gin & soda water – which is so good by the way). I bought brie cheese the other day and realized it would pair perfectly with the jam, so I used the final bits of pastry sheets I had left in freezer and put together my personal crack equivalent – Brie and Blackberry Pastry Bites.”

That’s what happens whenever we have a lot of food stuck in the fridge and we don’t know what to do with it. I am glad you shared this recipe for brie and blackberry pastry bites to us.


2/3 sheet Pillsbury thawed pastry dough

1/4 c Smuckers blackberry jam

1/4 c brie cheese

12 Driscoll’s blackberries


Preheat oven to 400 degrees.

Thaw frozen pastry dough for at least 40 minutes.

Once dough is thawed, lay out on a piece of parchment paper and cut in to squares approximately 1 1/2″ x 1 1/2 “. Note: my dough did not divide evenly so I did some patch work with the scraps.

Put each square into a greased mini muffin cup and press the bottom down flat.

Spread 1 tsp of blackberry jam on the bottom of each square.

Trim the skin off your brie cheese and put about a tsp of the brie in to each cup on top of the blackberry jam.

Bake for 12-15 minutes until sides of pastry are golden brown.

When you pull them out of the oven, Put a blackberry on top of each cup.

Let cool for a couple of minutes, then serve & enjoy!



Quick Tip: Serve with tea or coffee; or even with your favorite cold beverage.

Thanks again to Just A Little Bite for this amazing recipe.