Have you ever seen those Mini Brie Bites in the store (most regular stores seem to to carry them now, as does Trader Joes) and wondered what to do with them — I mean, besides just eating them in two bites? Well, this is one idea — Mini-brie Puffs. Absolutely phenomenal warm appetizer. If you keep caramelized onions at the ready (which I do), these come together in under an hour and make a lasting impression. Even if you can’t find mini-bries, you can just cut a wedge to pieces and use those instead. Definitely keeping these ingredients at the ready in case anyone pops in.
Ingredients
for the caramelized onions
5-6 large yellow onions
1 teaspoon salt
1 teaspoon sugar
Butter (varies, see recipe for amount)
vegetable oil (varies, see recipe for amount)
for the puffs
12 mini brie (alternatively, you can cut a brie wedge into 12 pieces)
1 package frozen puff pastry (2 sheets), thawed
1 egg + 1 tablespoon water, beaten
flaky sea salt (optional)
Serving suggestions
Pear or Apple Jam
Hot Pepper Jelly
Cranberry Sauce or Chutney
Directions
Cut the onions in half lengthwise, then slice into very thin half rings. For every 1 large onion, heat about 1 teaspoon olive oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add the onions. Stir to coat the onions in oil/butter. Add the salt and sugar. Turn down the heat to medium low and continue to cook the onions until they are soft and deep golden brown, 40-45 minutes. I usually make a lot (like 5-6 large onions) once per month and then add them to just about everything. Let cool to room temp before proceeding with the recipe.
Line a baking sheet with silpat or parchment paper. Heat oven to 375F.
Roll the puff pastry sheet until roughly a 15 x 15-inch square. Cut to 6 3 x 3-inch squares. Repeat with the second sheet. Next, take one square, place a mini brie in the center, top with 1 tablespoon of the caramelized onions. Pull the corners over the top, and seal so the filling is completely enclosed. Repeat with remaining pastry and brie. You will have onions left over.
Place all brie puffs on the baking sheet, brush with egg wash + sprinkle with sea salt (optional). Bake for 22-25 minutes until golden brown. Let cool for 5 minutes (that brie will be molten hot!) before serving. Serve as is or with suggested pairings.
