Directions:
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roll puff pastry sheet and cut into small squares large enough to wrap each Brie cube.
Place a Brie cube in the center of each pastry square. Fold edges over to partially enclose the Brie. Brush with beaten egg.
Press chopped pistachios gently onto the top of each Brie bite.
Bake for 12–15 minutes until golden and puffed. Remove and let cool slightly.
Meanwhile, prepare raspberry honey glaze by gently warming honey, raspberries, and lemon juice in a small saucepan over low heat for 2–3 minutes. Strain if desired for a smooth glaze.
Drizzle glaze over warm Brie bites before serving.
Nutritional Information (per serving, approx.)
Calories: 220 kcal
Fat: 16 g
Carbohydrates: 12 g
Protein: 6 g
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