Upside Down Pastry With Brie, Berries, & Hot Honey Squares

Blackberries nestled in hot honey then topped with shallots, balsamic glaze, brie, and puff pastry baked up to caramelized perfection. Taking the viral upside-down puff pastry trend to an amazing & delicious level!

Sweet & Savory – My Favorite Combination!

Ever since I was little I was that kid that loved to add a bit of salt or savoriness to something sweet. Sea salt flakes on chocolate chip cookies, cinnamon & sea salt flakes on watermelon or salty prosciutto, brie, and honeycomb on a cracker. It just rounds out the flavor profile.

So naturally when I was creating this recipe I wanted to capture as many flavor profiles as I could.

Grab Your Ingredients

These items you can either get in your local market or from Amazon. Now y’all know me – I’m VERY particular about what products I use let alone recommend. The ones I link, are the ones I use consistently and LOVE!

• Puff Pastry
• Brie Cheese
• Black Berries
• Balsamic Fig Glaze
• Hot Honey
• Sea Salt Flakes, Fresh Thyme leaves, and Egg Wash (not pictured)

Super Easy Puff Pastry Squares

These seriously could not be any easier to make! Let me share with you how to make it!

1. Preheat the oven according to your puff pastry instructions. Line an 18×26″ sheet pan with parchment paper. Squeeze out about 1 Tablespoon of hot honey in 4 separate spaces. Be sure to keep them separated.
2. Next, top with 4-5 blackberries followed by a slice of shallot, a squeeze/drizzle of the balsamic fig glaze, and a slice of Brie cheese. Set that aside
3. Take your thawed puff pastry and cut it into 4 equal-sized pieces.

Top & Bake The Puff Pastry Squares

4. Place the puff pastry on top of the mounds and gently press down on the sides. You can use a fork to crimp the edges or not; that’s completely up to you.
5. Brush the entire pastry with egg wash and place the pan into the oven.
6. Bake for 15-18 minutes or until golden brown.

Just a Couple of Finishing Touches

As soon as these are done in the oven you want to IMMEDIATELY flip them over and put them onto a cooling rack. *You can also pop them back into the oven (filling facing upwards) if you want them to get a bit more caramelized.

7. Top with the remaining hot honey, balsamic glaze, a sprinkle of sea salt flakes, and fresh thyme leaves.

Too Pretty To Eat…Almost!

Y’all I was surprised by just how beautiful these were. Now I did flip them and popped them back into the oven just to caramelize the top a bit more. To me, that made it so much… more!

So I actually wasn’t the first person to try this dish, 2 of our neighbors were. You see about 20 minutes after I pulled these out of the oven our neighbor and her hubby stopped by to chat. He’s a HUGE sweet eater and she’s a pastry lover.

I said, “So, do you want to be a taste tester today for me? I’ve not tried these but rather they evolved from a vision I had in my head.”

Naturally, they said yes and after just a single bite, I knew this was a winner. His eyes got HUGE in surprise and she did the opposite and just closed her eyes and smiled as she chewed. He said, “Oh wow! Sweet, salty, savory! I LOVE THIS!!!” She said not a word but just continued to eat her pastry in bliss.

A few hours later, still not having tried this, they were going home and I could see them both kind of side-eyeing the pastry. I grinned and wrapped them up for them to take home. Honestly, those are the reactions you can’t buy. That’s what means the world to me.

The next day, I made these again, and yeah… I could see why they loved them!

Upside-Down Puff Pastry Additions & Substitutions

Seriously, you know how much I love this part! Here are some variations I made:

• Berries – Raspberries are amazing!
• Cheese – Camembert, Goat Cheese, and Feta work exceptional
• Nuts – Chopped pistachios
• Shallots – you can omit or add leeks or caramelized onions
• Garlic – adding smashed roasted garlic is amazing
• Meat – I LOVE Prosciutto and Speck on this. I add it after it’s done baking

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