Crispy, airy puff pockets filled with brie, fresh raspberries, cinnamon and brown sugar. The perfect treat to get the party started!
Do you know what I love about these raspberry brie puff pockets? They are incredibly simple to put together. They taste fan-stinkin-tastic and they look incredibly fancy. The kicker in this recipe is the brie goat cheese. It’s gooey and tangy. It really brings the flavor! If you haven’t noticed, I’ve really been into tangy lately!
These little puff pockets make the perfect dinner party appetizer. They are indeed sweet, but who doesn’t like a little dessert first? Hey, I know personally that I would go for this first.
When you put these raspberry brie puff pockets together, make sure to get a great seal on the edges. You really don’t want any of that amazing Joan of Arc goat cheese or brown sugar to slip out of the sides. To keep mine sealed, I added an egg wash to the edges and pressed them together with a fork. There was a couple small spots of spillage, but press down on the edges some force using your fork. That should keep it on lock down.
Another plus for these easy puff pockets is that they can really be any size you want. I made mine kind of big. Almost the size of a pop tart. Of course, it would depend on how many you plan on feeding at this said party where you’ll be proudly bringing in these snacks, on what size you want to make these. Mine made 6.
Raspberry Brie Puff PocketsPrint Pin It Rate
- Line a baking sheet with parchment paper.
- Flour a clean surface. Remove the frozen puff pastry from the cardboard box and paper container. Let it thaw for 25-30 minutes or until it can be opened up without the folds breaking.
- Once thawed, unfold the puff pastry sheets. Remove the small pieces of parchment paper inside the puff pastry. Sprinkle some flour on the top of the puff pastry sheets.
- Roll the sheets a little just to flatten them. Using a ruler and knife, measure and cut 6 squares from the puff pastry to a 3 inch by 4 1/2 inch each. There will be little extra, but some. Discard.
- Repeat measuring and cutting with the other sheet. You'll have 12 squares all together. Set aside.
- In a small dish, add in the brown sugar and cinnamon. Stir until combined.
- Measure out and rinse your raspberries. Dry thoroughly.
- Remove the rind from the Joan of Arc® brie goat cheese. Slice into 12 slices. 2 slices for each puff pocket.
- Using a pastry brush, brush the beaten egg on one side of the puff pastry. Add 2 - 3 teaspoons of the brown sugar, 2 slices of brie, and 3 raspberries. Add a clean puff pastry square to the top. Give a gentle press and do any stretching to have the sides meet each other. Press all sides firmly down with a fork to seal them.
- Repeat with 5 other puff pockets.
- Preheat oven to 375 degrees.
- Place the puff pockets onto the parchment lined baking pan. Place into the freezer until firm, about 15 minutes.
- Remove from the freezer and brush the egg wash over all of the pockets.
- Place into the oven to bake for 23 minutes or until golden brown.
- Let cool 20 minutes and serve.
You have to head over to the Joan of Arc website to get more recipes. Oh, and did I mention they have beer and wine pairing suggestions with all of their specialty cheeses? Let them do the work and you can show up to the party with the perfect beer and cheese combo. Love it!