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Raspberry and Black Pepper Baked Brie Bites

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  • Prep 15 min
  • Total 45 min
  • Ingredients 5
  • Servings 24
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Just a little pepper adds an unexpected twist to the classic holiday baked brie. Make it mini to up the wow factor.
By Lauren Keating
Updated Oct 31, 2012
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  • 1
    Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Use vegetable peeler to remove rind from Brie. Cut Brie into 24 pieces. Set aside.
  • 2
    Unroll dough onto work surface; cut into 24 rectangles (12 rectangles from each can). Gently pull short ends of each rectangle to create square. Arrange squares on cookie sheet.
  • 3
    Top each square with 1/2 teaspoon raspberry preserves. Top each with 1 piece of Brie and 1 raspberry. Season with pepper. For each square, bring opposite corners of dough together over filling. Pinch to seal. Repeat with remaining dough, pinching seams to seal.
  • 4
    Bake 12 to 14 minutes or until golden brown. Let rest 5 minutes before serving. Serve warm or at room temperature.

Tips from the Pillsbury Kitchens

  • tip 1
    Brie is soft and can be difficult to cut--put it in the freezer for 10 minutes to help it firm up before cutting.
  • tip 2
    Although the rind of the Brie is edible, it can prevent the pastry from sticking to the cheese--but it’s ok if you can’t remove it all.

Nutrition Information

No nutrition information available for this recipe
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