Spoon about 1 teaspoon of jam over each piece of brie. Don’t overload them or the jam will bubble over too much; a small dollop is plenty for that sweet, sticky top.
Gently pull the corners of each dough square up and around the brie and jam, pinching the edges together on top to seal. It’s okay if some cheese or jam peeks out-those little melty spots are what make them look so tempting in the dish.
Arrange all 24 bites snugly in the glass baking dish. They will puff and touch as they bake, which helps keep the cheese from running out and makes a pretty, pull-apart style pan of bites.
Bake in the preheated oven for 15-20 minutes, or until the crescent dough is puffed and a deep golden brown on top, with melted cheese just starting to peek through the seams.
Remove the dish from the oven and let the bites cool for about 5-10 minutes before serving. This helps the cheese set just enough so they’re easier to pick up but still wonderfully gooey inside.
Serve the brie bites warm right from the glass dish. If you’re bringing them to a party, cover the warm dish with foil and re-warm in a low oven (about 300°F / 150°C) for 5-10 minutes once you arrive, if needed.
Notes
Please don’t cut the rind off the brie! Leaving it on acts as a necessary “net” that keeps your cheese from turning into a total puddle in the bottom of the dish.
