Sun Dried Tomato Pesto Brie Pastry Bites


Serve these elegant Sun Dried Tomato Bruschetta & Brie Pastry Cups warm. The creamy Brie, flavorful sun dried tomato bruschetta, and flaky pastry create delightful combination. Enjoy these puff pastry cups as an appetizer or a tasty addition to any gathering!

Total Cook Time: 30 minutes

Serves: 12


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Bella Product Used:

Sun Dried Tomato Pesto Sauce with Whole Pine Nuts 8.5 oz

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  • 1 package of puff pastry sheets (thawed, if frozen)
  • 1 jar Bella Sun Luci Sun Dried Tomato Bruschetta
  • 8 oz double cream Brie, cut into small wedges
  • 1 large egg
  • Fresh thyme sprigs for garnish


  1. Preheat your oven to the temperature specified on the puff pastry package (usually around 375°F or 190°C).
  2. Roll out the puff pastry sheets on a floured surface. Using a knife, cut out squares large enough to fit into the cups of a muffin tin (roughly 3x3 inch squares).
  3. Gently press each pastry square into the muffin tin, forming a cup shape.
  4. Spoon a generous dollop of Bella Sun Luci Sun Dried Tomato Bruschetta into each puff pastry cup.
  5. Place a small wedge of Brie on top of the sun dried tomato bruschetta in each pastry cup.
  6. Mix the egg and one tablespoon of water together in a small bowl until they are well combined. Simply brush the exposed pastry puff with the wash.
  7. Bake the puff pastry cups in the preheated oven according to the package instructions or until the pastry is golden brown and puffed up.
  8. Once baked, remove the puff pastry cups from the oven and let them cool for a few minutes. Carefully transfer the pastry cups to a serving platter and garnish each one with fresh thyme sprigs.

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