Baked Brie

This easy Baked Brie recipe wraps a puff pastry around a brie cheese wheel and is baked until the cheese is melted and delicious. It’s impressive, easy, and the biggest crowd pleaser! Serve with apples, grapes, figs, crackers, or baguette slices!

Looking for more appetizers? Try Cowboy Caviar, Garlic Knots, Poutine, or Beer Bread!

Why I love this recipe:

• Impressive – This appetizer feels so fancy and sophisticated, and is perfect for a holiday party or any gathering with family and friends.
• Easy – Since we use frozen puff pastry, this savory baked brie is quick to make, and only requires a few minutes to prep! Best part, it leaves no mess in your kitchen!
• Crowd Pleaser – Everyone always raves about this baked brie puff pastry, and since you can serve it with a variety of fruits, crackers, and breads, everyone can have an option they love!

How to make Baked Brie:

Roll Out Puff Pastry: Remove the puff pastry from its packaging and place it on a lightly floured surface. Use a rolling pin to gently roll it into an 11×11 inch square. Place puff pastry on a piece of parchment paper.

Add Brie: Place brie cheese wheel in the center. I like to thinly slice the top layer of rind off, but that’s optional, as the rind is edible.

Add Baked Brie Toppings: Add jam, smoothing into an even layer, followed by nuts, rosemary, and a drizzle of honey if desired. Add a sprinkle of flakey salt if desired.

Wrap: Pull one corner of the puff pastry up and over the cheese and toppings. Brush the top of that corner with a thin layer of egg wash. Pull the next corn up and fold it over the puff pastry, sealing them together. (The egg wash will help stick the puff pastry together). Brush the top with egg wash. Repeat with the other corners, smoothing the pastry evenly around the cheese. Brush the entire outside with egg wash.

Bake: Use a sharp knife to score the top of the pastry (make a few shallow slits in it) for vents for steam to escape while baking. Place wrapped brie on the parchment paper, on a baking sheet. Bake at 400°F for 30 minutes. Remove from oven and rest for 10 minutes before serving.

Serve: Place a small knife or spoon next to the brie for serving. Serve with apple slices, grapes, figs, and some crackers and baguette slices for spreading the melty cheese.

Make Ahead and Reheating Instructions:

To Make Ahead: The entire baked brie appetizer can be assembled ahead of time, but wait to brush the outsides with egg wash until just before baking. Wrap the assembled brie tightly in plastic wrap and refrigerate for up to 2 days (depending on the freshness of your cheese).

To Reheat: The baked brie with honey will stay melty for about 15 minutes, but spreadable for about 30 minutes. Reheat leftovers in the microwave for just a few seconds, or in a warm oven for a few minutes, until spreadable again.

Recipe Variations:

• Without Puff Pastry: Leave whole brie wheel intact (don’t cut off top). Place the brie on a piece of parchment paper, inside a dish or on a baking sheet. Bake at 375 degrees for about 15 minutes, or until when the center is touched it feels melted inside. Top with honey, jam and crushed nuts.
• Toppings: Use my suggestions, or try adding your own toppings! Some popular options are fig jam (or any jam), honey, or cranberries.

Recipe

5 from 84 votes

Baked Brie

This easy Baked Brie recipe wraps a puff pastry around a brie cheese wheel and is baked until the cheese is melted and delicious. It's impressive, easy, and the biggest crowd pleaser! Serve with apples, grapes, figs, crackers, or baguette slices!

Print Pin Review

Author Lauren Allen

Course Appetizer

Cuisine French

Servings 8

Calories 310

Cost 8

Prep 20 minutes mins

Cook 30 minutes mins

Rest 10 minutes mins

Total 1 hour hr

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 8 oz brie cheese wheel*
• ▢ 1 puff pastry sheet
• ▢ egg wash: 1 egg white + 1 Tbsp water

Topping Options: (Use whatever combination you like)

• ▢ 3 Tablespoons jam , any flavor, preserves, cranberry sauce, or fig butter
• ▢ 2-3 Tablespoons chopped pecans , pistachios or walnuts
• ▢ ½ teaspoon fresh rosemary , or fresh thyme, minced
• ▢ 1 Tablespoon honey , or maple syrup
• ▢ Sea salt , flaky

Instructions

 

• Thaw puff pastry: Remove puff pastry from the fridge 30 minutes before assembling, to allow it to thaw.
• Preheat oven to 400 degrees F.
• Roll out puff pastry: Remove the puff pastry from its packaging and place it on a lightly floured surface. Use a rolling pin to gently roll it into an 11×11 inch square. Place puff pastry on a piece of parchment paper.
• Place brie cheese wheel in the center. I like to thinly slice the top layer of rind off, but that’s optional, as the rind is edible.
• Add toppings: Add jam, smoothing into an even layer, followed by nuts, rosemary, and a drizzle of honey if desired. Add a sprinkle of flakey salt if desired.
• Wrap: Pull one corner of the puff pastry up and over the cheese and toppings. Brush the top of that corner with a thin layer of egg wash. Pull the next corn up and fold it over the puff pastry, sealing them together. (The egg wash will help stick the puff pastry together). Brush the top with egg wash. Repeat with the other corners, smoothing the pastry evenly around the cheese. Brush the entire outside with egg wash.
• Use a sharp knife to score the top of the pastry (make a few shallow slits in it) for vents for steam to escape while baking.
• Bake: Place wrapped brie on the parchment paper, on a baking sheet. Bake for 30 minutes. Remove from oven and rest for 10 minutes before serving.
• Serve: Place a small knife or spoon next to the brie for serving. Serve with apple slices, grapes, figs, and some crackers and baguette slices for spreading the melty cheese.
• To Reheat: The brie will stay melty for about 15 minutes, but spreadable for about 30 minutes. Reheat leftovers in the microwave for just a few seconds, or in a warm oven for a few minutes until spreadable again.

Notes

*Brie: Keep brie refrigerated until assembly. Double cream or triple cream will work for this recipe. Camembert may be substituted for brie. You can also use a bigger or smaller amount, and adjust the recipe/toppings as needed.

*Puff Pastry: One of the things I do not make from scratch, because (ask most chefs and they’ll tell you) frozen is just as good. You’ll only use one sheet for this recipe, so save the other for another time.

Make Ahead Instructions: The entire baked brie can be assembled ahead of time, but wait to brush the outsides with egg wash until just before baking. Wrap the assembled brie tightly in plastic wrap and refrigerate for up to 2 days (depending on the freshness of your cheese).

Reheating Instructions: The brie will stay melty for about 15 minutes, but spreadable for about 30 minutes. Reheat leftovers in the microwave for just a few seconds, or in a warm oven for a few minutes, until spreadable again.

Variations:

• Without Puff Pastry: Leave whole brie wheel intact (don’t cut off top). Place the brie on a piece of parchment paper, inside a dish or on a baking sheet. Bake at 375 degrees for about 15 minutes, or until when the center is touched it feels melted inside. Top with honey, jam and crushed nuts.
• Toppings: Use my suggestions, or try adding your own toppings! Some popular options are fig jam (or any jam), honey, or cranberries.

Nutrition

Calories: 310kcalCarbohydrates: 22gProtein: 8gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 28mgSodium: 257mgPotassium: 79mgFiber: 1gSugar: 6gVitamin A: 170IUVitamin C: 1mgCalcium: 59mgIron: 1mg

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