Raspberry, Brie, and Chocolate Puff Pastries

So what’d you have for breakfast? Probably something sensible, right? Oatmeal with flax seeds? Whole grain toast? Scrambled eggs? Or are you one of those egg whites only people? (No offense, but what is that about? I mean, have you tasted yolks? They’re delicious! Give them a try and tell me your egg experience doesn’t improve by at least 63%.)

Anyhow, you obviously have this breakfast thing all figured out. Give yourself a giant high five, and then look at what might have been, with a twinge of regret in your heart and a tear in your eye. While you were having oatmeal, you could have been having this:

Raspberry, Brie, and Chocolate Puff Pastries | SugarHero.com

Okay, I probably can’t in good conscience recommend that you eat these puff pastries for breakfast. Even if they are stuffed with melted chocolate, juicy fresh raspberries and gooey melted brie, a.k.a. three of the best ingredients to ever comingle in a buttery, flaky pastry shell. Your doctor/trainer/Jiminy Cricket conscience would probably not be very happy with me if we had them for breakfast. Sorry.

Raspberry, Brie, and Chocolate Puff Pastries | SugarHero.com

…so do you think we can have them for brunch instead?

One of the reasons I love these pastry squares is because they can effortlessly slide from the breakfast table to the brunch menu to the dessert tray. They’re casual enough for an easy meal with friends, but fancy enough to serve with pride if you want to impress your new neighbors, the VanSnootertons.

Even the ingredients help make this a dish for all occasions: raspberries call to mind fresh breakfasts, brie is a total brunch cheese tray staple, and chocolate is all day every day, baby a dessert super star.

Raspberry, Brie, and Chocolate Puff Pastries | SugarHero.com

I think the most impressive part of these squares is the flaky golden puff pastry itself, which—spoiler alert!—totally comes from a box. Show me the person who has time to make homemade puff pastry for eight stinkin’ pastry squares, and I will throw my dirty laundry in their direction and request extra starch. I don’t take too many kitchen shortcuts, but pre-made puff pastry is one shortcut I heartily endorse. When possible, I use all-butter pastry dough (I like Trader Joe’s brand), but there are so many other flavors and textures going on in these squares, any puff pastry dough you can find will yield a fine dessert.

Raspberry, Brie, and Chocolate Puff Pastries | SugarHero.com

Let’s talk customizations! Want to try milk chocolate or white chocolate instead of dark? Go for it. Blackberries, strawberries or blueberries? Get on with your bad self! Other cheeses? While I can’t guarantee that blue cheese is the best choice,  I think that a nice chunk of soft goat cheese would be equally amazing, although it won’t melt quite so photogenically. If you’re leaning in the fancy-shmancy direction, you could also make these in a miniature size and serve them as a sort of upscale dessert ravioli, with a side of assorted dessert sauces and softly whipped cream.

And if you just can’t resist having these as a weekend breakfast, no judgment here. In fact, you have excellent taste! This must be why we’re friends.

Raspberry, Brie, and Chocolate Puff Pastries | SugarHero.com


Raspberry, Brie, and Chocolate Puff Pastries
Prep time
Cook time
Total time
These pastry squares are so elegant, you won't believe how easy they are to make! Store-bought puff pastry is filled with fresh raspberries, brie, and dark chocolate.
Recipe type: Breakfast
Serves: 8
  • 1 sheet puff pastry (half of a standard 17.3-oz package)
  • 1 egg, lightly beaten
  • 2 oz dark chocolate, finely chopped
  • 5 oz soft brie, rind removed
  • 6 oz fresh raspberries
  • Chocolate sauce for drizzling, optional
  1. Preheat the oven to 375 F. Allow the puff pastry to defrost at room temperature until it is supple but still cool. Dust your work surface and rolling pin with flour, and gently roll out the sheet of pastry until it is a rectangle approximately 12 x 16-inches. Periodically rotate and flour the pastry lightly, as needed, to prevent it from sticking.
  2. Cut the rectangle in half lengthwise, so you have two 12 x 8-inch rectangles. Lightly score one rectangle in half lengthwise, then divide it into four sections widthwise, so you have the outline of eight rectangles, each about 4 x 3-inches. Brush the scored rectangle with a light coating of beaten egg.
  3. Slice the brie into thin pieces. Place the pieces of brie in a single layer in the pastry rectangles, leaving a clear space around the edges. Imagine you are making ravioli—you want to keep all of your filling in the center of the rectangle, and leave a border around the edges of the pastry. Top the brie with a few raspberries and a pinch of chopped dark chocolate. Once all of the rectangles are layered with cheese, berries, and chocolate, gently transfer the second pastry rectangle on top. Press down gently but firmly along the edges and in between the rows and columns. The beaten egg on the bottom sheet will help the pastry stick together. Make sure you have a good seal along the edges of each rectangle, then use a pastry wheel or pizza cutter to cut them apart.
  4. Transfer the pastry squares to a baking sheet covered with parchment paper and freeze them for 15 minutes, or until firm. Brush the tops with the beaten egg, and place the pastries in the preheated 375 F oven. Bake for 20-25 minutes, rotating halfway through, until the pastries are puffed and have a beautiful golden brown crust on top.
  5. Let cool slightly before serving, but do serve them warm from the oven, so they are still crunchy out the outside and melted on the inside. They can be served plain, dusted with powdered sugar, or topped with a drizzle of chocolate sauce.


45 Responses to Raspberry, Brie, and Chocolate Puff Pastries
  1. I was about to say that you had me at “brie,” but then I noticed that you had chocolate in there too. So pretty much I’m gonna have to go buy new pants now cause mine will never fit again after these. Which is fine, because BRIE.

    • Elizabeth says:

      No, no, if you eat them in the morning then they’re “breakfast” and as well all know, breakfast is the healthiest meal of the day! Plus, cheese has calcium, and dark chocolate is heart-healthy…so what I’m saying is, your pants have nothing to worry about. :)

  2. Nothing wrong with having one (or two or three) of these for breakfast! They look awesome!

  3. Oh my goodness. Yum. I LOVE raspberry jam with cheese (especially fontina)on buttered, toasted baguette, but you just kicked it up a gargantuan notch by using puff pastry. Wow. I’ll be dreaming about these for a while! Now let’s talk chocolate cake. Like the one I made last weekend??? ;) My kids won. They got your chocolate truffle cake!

    • Elizabeth says:

      Fontina is the business! I’ve never paired it with raspberry jam but now I’m thinking I’ve wasted my life up to this point…definitely going on the must-try list!

      And YAY for chocolate cake! Your kids sure are lucky–hope you remind them of that on a daily basis!

  4. The meltiness! I can’t handle it. And FOR SURE, we’re buying our puff pastry at the store. Ain’t nobody got time for that!

    • Elizabeth says:

      Right?! I wanted to use that gif but wasn’t sure if the internet was over it or not…glad to know it’s alive and well! Puff pastry 4 liiiife!

  5. Medeja says:

    Brie and raspberries..that sounds delicious, I don’t know why I haven’t thought of that delicious combination!

  6. Johlene says:

    This is a lovely idea especially for those cold days we are experiencing these days in GC.. I love the rustic”ness” of the 3rd photo from the top with all the ingredients displayed on the cutting board.. just lovely! :-) Xx

  7. I am not above using puff pastry in a box. I love the stuff. Oh my, all of that gooey cheese mingled with the melted chocolate. I’m in lurve! Pinned.Yes, for breakfast…puhlease!

  8. I have been craving raspberries so bad lately but the price is insane during the winter. Maybe I’ll go see if my secret fruit stand has any on sale today! Yum to these pastries!

  9. Yummy! There’s nothing like the combination of chocolate and cheese. I love the addition of raspberries, it balances out the richness of it all!

  10. “Throw my dirty laundry in their direction.” Best line ever. Reminds me of Monty Python: “I fart in your general direction.”

    Oh wait, sorry, we’re talking about delicious breakfast pastries and that was inappropriate. This looks AMAZING! Ain’t nothin wrong with raspberries and chocolate in a buttery pastry. And BRIE, hello. I’m glad for the Trader Joe’s all butter pastry tip, I’ll get mine there next time.

    • Elizabeth says:

      Haha, that might be the first time someone has quoted Monty Python in my comments…but I hope it’s not the last. :)

      The Trader Joe’s pastry is legit! They don’t always carry it year-round, but it’s definitely available during the holiday months. Whole Foods has some good all-butter ones too, but they’re more $$!

  11. Why aren’t chocolate and cheese used together more often? The combo is genius, I tell you, genius! Also, I will definitely check out TJs puff pastry. Didn’t know they were all butter!

    • Elizabeth says:

      Thanks Natasha! I totally agree–chocolate and cheese works beautifully together. I’ve made chocolate-covered brie before and it’s unusual but really good.

  12. Hahahah I am totally one of those egg whites only people. Unless it’s a runny yolk–that is a different story! But omelets and scrambles? I just replace it with tons of cheese so it evens itself out. ;) Anyway, these are totally drool worthy. Especially with that chocolate on top. Mmmmmm.

  13. Liz says:

    Love the combo of these Elizabeth – I’d switch up my morning eggs for these anytime! :)

  14. I’d take this over any healthy breakfast…any day!! haha!!

  15. Oh wow, wow! All my favorites in one little delicious crust. Love it.

  16. You’ve actually combined all my favourite ingredients! I really need to try this one out! :)

  17. Yay, I’m finally able to go into your blog!! *dances with happiness all over the place*. So glad I didn’t miss these because I saw them on pinterest and I wanted to check the recipe asap ((and to lick my screen as well oh)).
    These do look gorgeous, and the flavor combo is beyond incredible. I want them now!
    Also, how funny I was one of those egg white only people this morning haha. But most of the time I am one of those “EAT ALL THOSE RUNNY YOLKS” one ;–)

    • Elizabeth says:

      YAY! So glad that it’s working again! Did you figure out what was wrong? I just want to make sure it’s nothing on my end!

      I don’t actually have a thing against egg whites–I was one of those people for a long time–I just can’t resist an easy joke once in awhile. :)

  18. Anything with brie has me drooling, and the fact that this is like a homemade Toaster Strudel filled with three of my favorite things makes me want to run to the grocery store so I can make/devour these ASAP. Pinned!

    • Elizabeth says:

      Thanks Rachel! Are you a Mean Girls fan? Your comment reminded me of, “I don’t think my father, the inventor of toaster streudel, would be very pleased to hear this.” Ha!

  19. Eusei says:

    Why remove the white part of the brie? It is not a rind, by the way, it is part of the cheese–and it is delicious.

  20. Eusei says:

    I don’t mean to be rude, but Wikipedia is hardly a place to go for serious information. The white part of a brie cheese is not exactly “rind,” but what the French call “croûte,” just like with Camembert. By the way, I think this is just a coincidence: http://eatwisconsincheese.com/recipes/article.aspx?rid=3075;-)

    • Elizabeth says:

      Agreed that Wikipedia isn’t always 100% reliable. How about Harold McGee’s “On Food and Cooking,” which discusses the white mold that grows on the rind of brie and Camembert? It’s also mentioned in the Association of Food Journalist’s professional resource for food terms and terminology. I wonder if we’re not just having a semantics argument about what “rind” means. At any rate, we’ll have to agree to disagree–since the term is used in my reference materials, as well as used in food publications I respect, I will probably continue to use it.

      Also, the link that you included just takes me to a page that says “There was an error processing your request.” What was the content?

  21. Diane says:

    I made these today after seeing the recipe yesterday. they are so easy and so delicious!!! I am going to make them again this week-end.

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