Ingredients:

  • 1/2 cup good quality Balsamic Vinegar
  • 1 tablespoon Brown Sugar
  • 1 sheet Frozen Puff Pastry, thawed
  • 6 oz Brie Cheese, cut into 1/2-inch cubes
  • 1/2 cup Fresh Raspberries, halved
  • 1 large Egg, beaten
  • 1 tablespoon Water
  • Flaky Sea Salt, for finishing

Instructions:

  1. Prepare the Balsamic Glaze: Combine vinegar and sugar in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer gently for 10–12 minutes, stirring occasionally, until the liquid has thickened enough to coat the back of a spoon. Set aside to cool.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Gently unfold the thawed puff pastry sheet onto a lightly floured surface. Using a 2-inch round cutter, cut out shapes. Place shapes onto the prepared baking sheet.
  4. Score Borders: Using a small, sharp knife, lightly score a border about 1/4 inch inside the edge of each piece of pastry, being careful not to cut all the way through.
  5. Assemble Fillings: Mix the egg and water for the egg wash. Brush the scored edges of the pastry with the egg wash. In the centre of each piece (inside the border), place one cube of brie and top with one half of a raspberry.
  6. Bake for 14–16 minutes, rotating the tray halfway through, until the pastry is puffed, deeply golden brown, and the cheese is melted.
  7. Finish and Serve: Remove from the oven. While still warm, lightly sprinkle the bites with flaky sea salt. Transfer to a serving platter and drizzle generously with the cooled balsamic glaze just before serving.