These Raspberry Brie and Chocolate Puff Pastry squares are so elegant; you won’t believe how easy they are to make. Store-bought puff pastry is filled with fresh sweet-tart raspberries, melty brie and rich dark chocolate – perfection!

Raspberry, Brie, and Chocolate Puff Pastries | SugarHero.com
Want to save this recipe?
Get this sent right to your inbox, plus great new recipes weekly!

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.

Strawberry Hand Pies stacked on a white plate by a checkered napkin and strawberries.

Strawberry Hand Pies

These Strawberry Hand Pies can be enjoyed with a knife and a fork for a civilized dessert (don't forget the whipped cream) or, serve them for breakfast like a gourmet Pop Tart!
View Recipe
Close up of 4 Raspberry Brie and Chocolate Puff Pastries on a floral plate on a red napkin.

Raspberry Brie and Chocolate Puff Pastries

5 from 1 vote
These Raspberry Brie and Chocolate Puff Pastry squares are so elegant; you won't believe how easy they are to make. Store-bought puff pastry is filled with fresh sweet-tart raspberries, melty brie and rich dark chocolate – perfection!
Prep20 minutes
Cook20 minutes
Total40 minutes
Yields8

Ingredients

  • 1 sheet puff pastry, (1/2 of a standard 17.3-oz package)
  • 1 large egg, lightly beaten
  • 2 oz dark chocolate, finely chopped
  • 5 oz soft brie, rind removed
  • 6 oz fresh raspberries
  • Chocolate sauce, for drizzling, optional
Save this recipe!
Get this sent right to your inbox, plus great new recipes weekly!

Instructions 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?

Nutrition

Calories: 289kcal | Carbohydrates: 19g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 197mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 5.6mg | Calcium: 49mg | Iron: 2mg
Tried this recipe?Snap a pic and hashtag it #SugarHero. We love to see your creations on our Instagram @elabau.

Meet Elizabeth!

Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

Related Recipes

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

45 Comments

  1. 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.

    1. Okay, well, if there’s lots of cheese involved, I can excuse that! We’re still friends. (I know you were worried.)

  2. You’ve actually combined all my favourite ingredients! I really need to try this one out! 🙂

  3. 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 ;–)

    1. 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. 🙂

  4. 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!

    1. 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!

  5. 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.

    1. Hi Eusei, it’s a matter of personal preference. You’re free to leave it in if you like. I don’t like the textural contrast of the rind and the puff pastry when it’s baked together, but again–just my preference. And “rind” is standard nomenclature in food writing–you can see it used in many magazines, including Bon Appetit and also Wikipedia:

      http://www.epicurious.com/recipes/food/views/Cauliflower-Risotto-with-Brie-and-Almonds-350559

      http://en.wikipedia.org/wiki/Brie

    1. 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?

  6. 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.