Baked Brie in Puff Pastry

Easy Baked Brie in Puff Pastry sheet is a straightforward appetizer of buttery golden pastry filled with melted oozing cheese and hot fruit preserve. Baked brie with jam is an appetizer with minimal effort.

Next time try these Spanakopita puffs or maybe this easy Lebanese dessert.

Jump to:

• Baked Brie with Puff Pastry
• Pro Tip
• Baked Brie in puff pastry
• How to make Baked Brie
• Tips
• Storage
• Other variations you can make
• Serve with
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Sweet with a hint of saltiness, creamy, rich with a crunch all these textures encased in a buttery flaky puff sheet. An effortless yet so elegant and versatile dish.

Pro Tip

To keep the Brie from leaking you need to brush each fold you make with the pastry dough with egg wash, egg acts as glue for your pastry dough.

How to make Baked Brie

Gather all the ingredients. Begin by placing the entire wheel of Brie in the freezer, For the brie, I've used an 8oz wheel but you can use up to 12oz, for about 20-30 minutes.

Also take your frozen puff pastry sheet out and let it thaw at room temperature on its packaging.

This brief chilling firms up the cheese, making it much easier to slice cleanly without sticking. You can also wrap the brie in buttered phyllo sheets.

On a lightly floured surface, unfold the thawed puff pastry sheet. Using a rolling pin, gently roll it out just enough to smooth any folds and create a surface large enough to fully envelop the Brie wheel.

Using a sharp knife cut the Brie horizontally into two even rounds. Place one half on the puff sheet then top with jam. Sprinkle the chopped pecans over for a delightful crunch then gently place the top half of the Brie wheel back on.

In a small bowl, whisk the egg with a tablespoon of water or milk to create an egg wash. Fold one corner of the puff pastry over the cheese as shown below and brush with the egg wash.

Fold the puff pastry up and over the filled Brie, brushing every edge you fold to enclose the Brie completely. Place on your prepared baking sheet, then bake in the middle of your oven as directed.

Tips

• To make it easier to cut the brie it is better to freeze it for 20 to 30 minutes to firm up a bit.
• In my opinion, the more preserves the better, so do not hold back if this is your thing too. I like using raspberry jam, but you can also use fig jam, peach jam, or cranberry jam.
• Lining your baking pan with parchment paper before placing the brie helps reduce residue on the pan.
• I highly recommend letting it cool for 5-10 minutes before serving. This gives the melted cheese just a little time to firm up — it will still be gooey and scoopable, but no longer molten lava burning mouths.
• Make ahead tip: Prepare this dish then refrigerate for up to one day. Bake right before serving.

Storage

Store leftover brie in an airtight container or wrapped tightly in plastic wrap and refrigerate for up to 4 days.

Other variations you can make

For this recipe pictured here, I've used raspberry preserve, my other recommendations are peach and apricot, they pair very well with brie and almonds as well.
If a sweet wheel is not your thing, try a savory twist. Caramelized onions, jalapeño slices, may be garlic and sun dried tomatoes, who knows, this might be your thing. This is a very basic recipe for a baked brie with puff pastry, do not stop here and let your imagination go wild with all the possible flavors you can add.

Serve with

We've scooped it with some crackers, this can be the easiest party favorite appetizer. You can also use:
Apples Slices.
Pear Slices.
Serve on a tray with fruits like berries and grapes.
Tortilla chips? Pretzels anyone?

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