How to Make Individual Baked Brie Bites | Bake It Up a Notch Bite Size with Erin McDowell
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- čas přidán 19. 11. 2022
- These adorable Brie bites are fully encased with crispy puff pastry and easily handheld at holiday parties. If you want to make them ahead, refresh the bites in a 325°F oven for 7 to 10 minutes to re-warm them and re-crisp the crust. Oh, and if you can't score those sweet mini wheels of Brie that Erin loves, swap in a wedge of Brie cut into 1-inch/2.5 cm cubes (just make sure to chill them well before assembling). Share your Brie bites with #bakeitupanotch GET THE RECIPE ►► f52.co/3tLwzWI
This recipe is excerpted from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between 2022 by Erin Jeanne McDowell
FEATURED IN THIS VIDEO ►►
Erin's book, Savory Baking: f52.co/3XhGr8g
Rolling pins on Food52: f52.co/3UOqrJc
CHAPTERS ►►
1:02: Ready the rough puff pastry
5:02: Bring out the Brie
8:00: Egg wash and bake
9:04: Ready to eat
PREP TIME: 20 minutes
COOK TIME: 40 minutes
MAKES: 15 bites
INGREDIENTS
1 recipe Rough Puff Pastry, prepared and chilled (f52.co/3ElSQzn)
1/3 cup (105 grams) hot pepper jelly
15 (about 385 grams) mini brie/brie bites (see headnote)
Egg wash, as needed for finishing
Freshly ground black pepper, as needed for finishing
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Erin you are the SAINT of pastry. thank you!
Absolutely love love LOVE Brie so I’m definitely making this sometime!!
I have made this at least 6 times since this video came out. I just get a frozen puff pastry and cut a wedge of brie and everyone who has tried it craves more. This recipe is easy, fun, and super satisfying
Very nice Erin. These would be wonderful with a caramelized onion & herbed cream cheese filling or some BF ham with Gruyere & spicy mustard. A hundred different combos to customize.
That's it! I'm definitely trying your suggestion of BF ham with Gruyere & spicy mustard, oh my goodness major drool factor!
@@logarithmic7😮The e😮😮
These are so delicious and perfect for an easy snack! I love how easy they are to make and they look so appetizing too!
Amazing Erin. I managed to get your book and have made a sweet version of these using sweet potato jelly under the Brie. It’s ecstasy wrapped in a little parcel. Thank you so much. You are amazing. Hugs from all of our household here in Melbourne Australia who absolutely love your work, enthusiasm, joy and sense of humour.
I always love Erin's videos. This one looks like an absolute banger, can't wait to try it!
So happy to see your savory offerings, Erin! Thank you:)
These look fantastic! I like bringing baked brie, but it can end up looking weird and sad as it is finished up. I like to do it with fig jam, but the pepper jelly makes for a nice switch up for balancing.
Also, can I just say that the air fryer has really made hot baked hors d’œuvres far more manageable? You (or a guest) can make them ahead. Someone gets assigned the role of hot hors d’œuvre master . The air fryer can be set up away from where the cook is getting dinner, meaning a stream of hot treats can head out to the guests without the cook’s timeline being disturbed.
Love love you Erin your enthusiasm is so contagious can't wait to make these and for sure I am ordering your book.
Oh my word! These look absolutely scrumptious! Thanks for showing us how to make these - I absolutely have to try them. Happy holidays!
Made these twice already - amazing also with onion jam
So excited to try these! I pre-ordered your new cookbook, received it, and have marked many recipes to try. This was one of them, for the pepper jelly and brie, as you can imagine. "Savoring Baking" has become my favorite cookbook this year. Thank you, Erin!
This will be a holiday smash!!!
You inspire me to bake with pastry, you are so awesome, thanks!
I need some nice snacks for my ladies’ knitting crochet group at my new senior apt. This will be perfect. Will need two batches!
Oh, yum. I bought your latest cookbook for a Christmas gift and can't wait to hear how my friend's grandkids like all the new food! I know they will love each and every bite 🙂
This looks so delicious 😊
I really think she is one of my most favorite online chefs to watch...
Those tiny wee brie! So cute
Aren't they adorable?
Thank you, thank you! I just got all my ingredients, can’t wait.
Love you, Erin, and love the idea of these. I wish I had the energy to make them for this year's holidays. So many great topping ideas for the brie. I will hold the idea of them and look for the next opportunity when my nervous system is re-regulated to make them. I love you in orange, also!
These look so delicious! I'm drooling. 😋🤤
As always Erin, SIIIIISterchef! You have given me an idea I know my peeps will adore. I am making mine with a truffled brie and manuka honey. I will tag you in the shot!!!!
they look so delicious!
brilliant!! thank you Erin!!
Oh WOW, just Oh WOW!💕
Those look Delicious!!!❤
Yummy yummy! Erin, I just love you and all your cooking knowledge!
❤❤❤, happy Holidays and thank you!
Thank you so much!!😊😊😊😊😊
Yes please!
Wish I could like it twice! ✌
Yum now I’m hungry 🥳💞
I will be making these over the holidays 🇨🇦
Ooo yummy...thankyou
Lovely
Yummy. Definitely on my list to make. Only cheese I can eat too
I tried these! They turned out so good! I substituted the brie with some pesto cream cheese filling.
Just ordered your book xx
Oh YUMMM💖💖💖
I love it when you sing🎤
Amazing...
Oh snap! What happened to the bake it up a notch intro song? It gets me pumped to get baking! This looked delicious either way.
yum
Erin… you are top dog! savory book, here I come….
My family has been making Pepper jelly for years. We have jalapeños on the counter right now for this year's batch
So cute and delish looking 😃😋!Can these be frozen and thawed later once assembled?
I finally tried my hand at this. I passed with an 80? I need to have a hands on class so I can get the "feel" of the texture of the butter. The dough consistency looked liked yours, but I think my butter chunk may have been a tad too hard. Anyway, this does make a lot as you said. I made bites, string cheese wraps, a piece of thawed fish (dried), and a poor man's boli. You really made making this NOT so intimidating.
Was wondering if you could teach us how to make filo dough..
Would love to know where that apron is from!?
I'd love to make these, but I sadly don't have an oven right now. Can these be made in an air fryer, by chance?
❤
Right before you egg wash it, I assume you might be able to freeze them if you needed to make them ahead?
I recommend getting a dial indicator for precision :)
🔝
How can I get your books?? Lillian from Puerto Rico.
😋😙
The party will we all want to be invited but we all have different feelings.
I want to work on bake it up a notch just in the hopes to get paid in bites
Looks sooooo good. I clicked the puff pastry link here and it’s not working for me 😢. I am sure I can search for it but just thought you should know. 😉
Thanks for catching that, Cori! The link is fixed now. Here it is for ease: f52.co/3ElSQzn
The bake it up a notch playlist has not been updated since November 11th. Is there a new playlist started ?
You had me at Brie….
I can't wait till I move to the South-West of the globe because here in Russia/CIS soooooo many ingredients are too expensive&poor in quality or non-existent altogether 😩
This is a lovely idea, however I was having trouble actually watching this video. I found the amount of camera movement in some of the shots a bit distracting (and even dizzying at times).
That is a ludicrous amount of brie for each piece.
Ooo, a perfect recipe to use Rose City Pepperheads jellies! Thank you!!