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Pancetta Poppers - Petite Bite Sized Puff Pastry with Brie, Crispy Pancetta and Honey Drizzle

Pancetta Popper

Pancetta Popper

Well…yet another incredibly easy appetizer to make with one of my favorite store-bought foods..frozen puff pastry. It’s just a brilliant thing. It serves as a foundation for these little cuties. It’s petite, crisp & light.  The brie adds a creamy roundness, the pancetta provides a salty crunch and the sweet honey brings these flavors all together…it’s a perfect flavor and texture combination.

The honey comes from Deb’s honeybees. They were definitely happy & healthy bees to produce such a magical honey, intensely flavorful and deep dark caramel color. I’m excited for this recipe to be apart of Deb’s Honey Bee Project!


Deb's Honey

Deb’s Honey

The recipe is below - all you need is puff pastry from the freezer section, one egg, a small wheel or wedge of your favorite brie, chopped pancetta from the deli section, or bacon works fine, too, and honey!

Pancetta Poppers

Pancetta Poppers


Pancetta Poppers

Pancetta Poppers

Pancetta Poppers

  • Servings: 8 - 10 if each person has 2
  • Difficulty: Easy
  • Print


  • 1 sheet of frozen puff pastry, thawed
  • 1 beaten egg
  • 6 oz crumbled raw pancetta or bacon
  • 6 oz brie
  • 1/3 cup honey


  • Pre-heat the oven to 425F
  • On a lightly floured surface, roll out the sheet of pastry to 1/4 inch thick. There really isn’t much rolling because the pastry is already nearly this thick when it comes out of the package. I just unfold it and roll it until the creases are gone.
  • Using a small round cookie cutter, or a jar lid, a shot glass, a small measuring cup - cut out small pastry circles and transfer to a large baking sheet. I line my baking sheets with parchment paper for easy clean-up.
  • Place the baking sheet into the refrigerator so let the pastry chill while you cook the pancetta or bacon.
  • The pancetta is usually pre-crumbled, but if not, chop finely - or chop the bacon - whatever you have available. Pan fry the bits until golden brown, transfer to a plate or bowl lined with paper towels and set aside.
  • Beat one egg in a small bowl then take the pastry out of the frig and lightly brush each circle with the egg wash. This will make them golden brown and shiny when baked.
  • Bake according to package directions - they will puff up and should be ready in 10 - 12 minutes. Stay nearby to check them.
  • While the puffs are baking, slice the brie into small pieces that will fit on the popper. Slice thinly enough so the brie doesn’t overwhelm the rest of the ingredients.
  • Pull the puffs from the oven and while still warm, cap each puff with a piece of brie, then top with a few crumbles of the pancetta or bacon. Gently press the crumbles down into the cheese a little.
  • Plate on serving tray then drizzle each with honey.  I use a squeeze bottle to make it easier.
  • Enjoy!

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