I started looking through the Starters/Appetizers recipe of my blog and realized “Sheeesh, for as much entertaining as I do, I sure don’t have a lot of quick and easy appetizers on the site . . .”

Sweet and salty inspiration then struck us; W and I decided to wrap some brie and some sort of fruit in some puff pastry, bake it, and call it a day.  But then the question came to us; Which fruit should we use?  There’s the ever popular preserves option, but we don’t keep a lot of preserves handy in the fridge, so that was out.  I thought, for a moment, about going savory with some sun-dried tomatoes as an excuse to use the last of our soon-to-be-dying basil due to the impending winter.  But, ultimately, we went with chopped dates since they were in our pantry and I had no impending plans for them.   The possibilities are endless here, so go nuts!


  • 1 sheet puff pastry (thawed)
  • 1 cup chopped dates
  • 1 round of brie
  • 1 beaten egg


Preheat your oven to 350F.

Lay the puff pastry out flat and place the brie onto it.  Roll it out a bit if your round of brie is on the large side.


Spread the dates  over the brie and press down just a bit.

Fold the pastry over the top of the brie and wash with your beaten egg.

Place on a lightly greased baking sheet in the center of the oven.


Bake in a preheated 350F oven for 25 minutes or until golden.


Serve and enjoy!