Why You’ll Love This Recipe
- Only three ingredients: Refrigerated crescent dough, brie, and fruit preserves.
- Easy preparation: Cut, fill, fold, and bake.
- Party-friendly portions: The recipe makes 24 bites, or eight servings of three.
- Flexible flavors: Raspberry, apricot, strawberry, and fig preserves all work.
- No special equipment: Bake the parcels together in a standard baking dish.
What Are Crescent Brie Bites?
Crescent brie bites are small pastry parcels filled with brie cheese and jam. As they bake, the dough puffs and browns around the filling while the brie softens into a creamy center.
This version uses refrigerated crescent roll dough for convenience. Pressing the perforations closed creates sheets that you can cut into squares, making it easy to divide the dough into 24 portions.
Baking the bites snugly together creates a pull-apart presentation. The outer edges become golden, while the sides touching neighboring parcels stay softer.
Ingredients You’ll Need
Refrigerated Crescent Roll Dough
You will need two 8-ounce tubes of crescent roll dough. Keep them refrigerated until you are ready to assemble the bites. Cold dough is easier to cut, lift, and fold.
If using crescent dough sheets without perforations, choose the same total amount of dough.
Brie Cheese
One chilled 8-ounce wheel of brie provides enough filling for 24 bites. Cut it into similar-sized pieces so each parcel gets an even amount.
The rind is edible and can stay on. If you prefer to remove it, trim it while the cheese is cold, when it is easier to handle.
Raspberry Preserves
Use ½ cup of raspberry preserves or another thick fruit jam. Thick preserves are easier to contain inside the pastry than a thin fruit sauce.
Divided evenly, ½ cup provides approximately one teaspoon per bite.
How to Make 3-Ingredient Crescent Brie Bites
1. Prepare the Oven and Baking Dish
Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish, including the corners, to help release any areas where the jam may bubble out.
2. Cut the Crescent Dough
Unroll both tubes of dough onto a clean work surface. Press the perforations together to create two rectangles.
Cut each rectangle into 12 roughly equal squares. You should have 24 pieces in total. Avoid stretching the dough too thin, which can make it harder to contain the filling.
3. Portion the Brie
Cut the chilled brie into 24 similar-sized pieces. Keeping the cheese cold makes this step easier and helps it hold its shape during assembly.
4. Add the Filling
Place one piece of brie in the center of each dough square. Spoon approximately one teaspoon of raspberry preserves over or beside the cheese.
Keep the filling near the center and leave the edges clear enough to pinch together.
5. Fold the Parcels
Bring the corners of the dough up around the filling and gently pinch them together. Small openings are fine; the parcels do not need to look perfectly uniform.
Arrange them snugly in the prepared baking dish with the pinched corners facing upward.
6. Bake Until Golden
Bake for 15–20 minutes, until puffed, golden brown, and cooked through. Check the dough in the center of the dish as well as the outer edges.
If the tops brown before the center dough is done, loosely cover the dish with foil and continue baking as needed.
7. Cool Before Serving
Let the bites cool for 5–10 minutes. The melted cheese and jam will be very hot straight from the oven.
Use a small spatula to separate and lift the parcels from the dish.
Tips for the Best Crescent Brie Bites
Keep the Dough Cold
Warm crescent dough becomes soft and sticky. Prepare the cheese and measure the preserves before opening the dough. If the dough becomes difficult to handle, refrigerate it briefly.
Press the Seams Closed
Seal the original perforations before cutting the dough into squares. This helps prevent the pastry from splitting along those lines as you fill it.
Avoid Overfilling
A small piece of brie and a teaspoon of preserves are enough for each bite. Too much filling makes the dough difficult to close and increases leaking.
Use Thick Preserves
A spoonable jam stays in place more easily during assembly. Avoid runny sauces or syrups.
Check the Center Parcels
Because the bites bake close together, the center pieces may take longer than those around the edges. Look for cooked pastry rather than relying only on the color of the tops.
Jam Variations
You can change the flavor while keeping the recipe at three ingredients by replacing the raspberry preserves.
- Apricot preserves: Add a mellow sweetness with a slightly tangy finish.
- Fig preserves: Pair well with the rich, earthy flavor of brie.
- Strawberry jam: Create a familiar sweet fruit filling.
- Blackberry preserves: Offer a deeper berry flavor.
- Thick cranberry preserves: Make a tart option for a holiday appetizer.
Use the same quantity and choose a thick consistency.
What to Serve with Crescent Brie Bites
These bites are rich, so they pair well with fresh fruit, crisp vegetables, and lighter appetizers.
Serve them alongside grapes, apple slices, a vegetable platter, or a simple green salad. They also fit onto a larger appetizer table with olives, crackers, and sliced meats.
For the best texture, serve the bites warm shortly after their cooling period.
Make-Ahead Tips
For easier preparation, cut the brie into 24 pieces ahead of time and refrigerate it in a covered container. Have the preserves measured and the baking dish ready before opening the crescent dough.
Assemble and bake close to serving time for the best pastry texture. If you assemble the bites a few hours ahead, cover and refrigerate them promptly. Cold parcels may need additional baking time, so check that the center dough is cooked through.
Storage and Reheating
Refrigerating Leftovers
Store cooled leftovers in an airtight container in the refrigerator for up to three days. The pastry will soften during storage.
Reheating in the Oven
Place the bites in an oven-safe dish and reheat at 300°F (150°C) until warmed through. Cover loosely with foil if they begin to brown too much.
Reheating in the Microwave
Microwave individual bites in short intervals if needed. The pastry will be softer than with oven reheating, and the jam can heat unevenly, so let them rest briefly before eating.
Frequently Asked Questions
Do I need to remove the rind from the brie?
No. Brie rind is edible and softens during baking. You may leave it on or remove it according to your preference.
Can I use crescent dough sheets?
Yes. Use two 8-ounce sheets, or an equivalent total amount. Cut each sheet into 12 squares.
Can I use puff pastry instead?
Puff pastry can work, but it is not a direct replacement for crescent dough. Preparation, oven temperature, and baking time may differ. Follow the pastry package directions and check that it cooks through.
Why did some of the filling leak out?
A little leaking is normal. Overfilling, thin patches of dough, and loosely closed seams can allow more cheese or jam to escape.
Why is the dough soft in the middle?
The center parcels may need more baking time because they are close together. Loosely cover browned tops with foil and continue baking until the dough is cooked through.
Can I make a smaller batch?
Yes. Use one 8-ounce tube of crescent dough, 4 ounces of brie, and ¼ cup of preserves to make 12 bites. Choose a smaller baking dish and begin checking before the end of the baking range.