Snack Recipes - Tastes Better From Scratch

Date Nut Bread

Lauren Allen — Sun, 16 Feb 2025 12:00:00 +0000

This easy Date Nut Bread recipe is a classic for a reason. It’s moist and the flavors are perfectly balanced. It’s made with pantry staples and is perfect for breakfast, brunch, or an afternoon snack!

Date Nut Bread is an underrated classic that deserves the spotlight.

There’s something so comforting to me about old-fashioned recipes like Date Nut Bread, and this is a quick bread recipe that really deserves more attention. The dates add a natural sweetness and chewiness, and there’s no better spice combo, imo, than cinnamon, cloves and nutmeg. My kids LOVE this date bread recipe, even with the walnuts (they don’t always like baked goods with nuts in then). We enjoy it any time of year, with tea for breakfast, or as an after-school snack. YUM.

Check out all of my bread recipes, including Healthy Banana Bread, Carrot Cake Loaf, and Zucchini Bread!

How to make Date Nut Bread:

Soak Dates: Place dates in a bowl with boiling water to soak, and allow to cool to room temperature (30 minutes).

Make Batter: Mix butter and sugar until well combined. Add date mixture and then stir in egg and vanilla. Combine dry ingredients in a separate bowl before adding to the wet ingredients, then stir until combined.

Bake: Pour into prepared standard loaf pan (4.5 x 8.5) and bake at 325°F (165°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.

Muffin Adaptation and Freezing Instructions:

To Make Muffins: Divide batter evenly among greased muffin tins or liners and bake at 350°F for 18-25 minutes.

To Freeze: Let date nut bread cool completely then keep in an airtight container or freezer safe bag in the freezer for up to 3 months. Thaw to room temperature before serving.

More Quick Breads:

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Date Nut Bread

This easy Date Nut Bread recipe is a classic for a reason. It's moist and the flavors are perfectly balanced. It's made with pantry staples and is perfect for breakfast, brunch, or an afternoon snack!

Course bread, Breakfast, brunch, Snack

Cuisine British

Prep Time 10

Cook Time 1

Soak Dates 30

Total Time 1 40

Servings slices

Calories 155kcal

Author Lauren Allen

Equipment

Loaf Pan

Ingredients

¾ cup chopped pitted chopped dates (4oz or 110 grams), about 16 dates)
1 cup boiling water (240ml)
4 Tablespoons butter (57 grams)
¾ light brown sugar (150 grams)
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (188 grams)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup chopped walnuts (about 2 oz)

Instructions

Soak Dates: Place dates in a bowl with boiling water. Allow to soak and cool to room temperature for 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a 2-pound loaf pan with non-stick cooking spray, then line with parchment paper.
Wet Ingredients: Mix butter and sugar until well combined. Add date mixture and mix. Stir in egg and vanilla.
Dry Ingredients: In a separate bowl mix flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and walnuts.
Combine: Add to bowl with wet ingredients and stir until combined.
Bake: Pour into prepared standard loaf pan (4.5 x 9.5) and bake at 325 degrees F for about 1 hour, or until a toothpick inserted into the center comes out clean.

Notes

Yield: 1 loaf (12 slices) Serving Size: 1 slice

Instructions for Muffins: Divide batter evenly among greased muffin tins or liners and bake at 350°F for 18-25 minutes.

Freezing Instructions: Let date nut bread cool completely then keep in an airtight container or freezer safe bag in the freezer for up to 3 months. Thaw to room temperature before serving.

Nutrition

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Burrata Appetizer

Lauren Allen — Fri, 07 Feb 2025 12:00:00 +0000

In my opinion, the best Burrata Appetizer allows the burrata to take center stage, drizzled with a balsamic reduction, and paired with accoutrements like pear, prosciutto, toasts, jam, dates, and nuts. No cooking required, and only 10 minutes to make!

Our Burrata Appetizer is effortless.

This is always such a fun appetizer to serve. It doesn’t involve any cooking at all–just arranging items on a board which means no dirty dishes–yet, it always steals the show. If you’re not familiar with burrata, it’s a round cheese made from fresh mozzarella with a creamy center.

I love the bright colors and fresh ingredients we pair it with, and there’s something on the board for everyone.

If you love this burrata recipe, make sure to try my Burrata Pizza and Burrata Salad.

How to make a Burrata Appetizer:

Arrange: Place burrata on your favorite serving board then arrange the other items around it – pear, dates, prosciutto, toasts, jam, and nuts.

Serve: Drizzle a little balsamic reduction over the burrata then top with fresh basil. Enjoy!

More Appetizers to Try:

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Burrata Appetizer

Our Burrata Appetizer only takes 10 minutes to arrange and doesn't involve any cooking. Drizzle burrata with balsamic glaze and pair with fresh pear, prosciutto, toasts, jam, dates, and nuts.

Course Appetizer

Cuisine Italian

Prep Time 10

Total Time 10

Servings

Calories 210kcal

Author Lauren Allen

Cost 15

Ingredients

16 oz burrata , try to get two 8oz balls
2 teaspoons balsamic glaze
2-4 fresh basil leaves , chopped
8 slices prosciutto
1 ripe pear , thinly sliced
8 dates , pitted
fig, peach or apricot jam
Petite toasts or pita chips
marcona almonds , or shelled pistachios

US Customary – Metric

Instructions

Place Burrata on serving board. Arrange other board elements—pear, prosciutto, dates, jam, toasts and nuts– around it. Drizzle burrata with balsamic reduction and top with basil.

Notes

Burrata and Peach Appetizer: Use fresh peaches instead of pears.

Make it your own! Use your favorite ingredients and what you have on hand. Choose some crackers or toasted bread, meats, fruit, and nuts that you like.

Nutrition

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I originally shared this recipe December 2022. Updated February 2025.

Best Super Bowl Foods

Lauren Allen — Mon, 03 Feb 2025 12:00:00 +0000

The Super bowl party is only as good as the food.

I love an excuse to make a variety of fun finger foods for a game day party, so I’ve compiled 30 of my favorites here for you. Whether you are hosting a party, attending one, or just looking for snacks for a game day or movie night, you came to the right place!

Crispy Baked Chicken Wings or Air Fryer Chicken Wings: The most iconic game day food, these are a MUST and so easy to make!
BBQ Meatballs: Sweet, tangy, and couldn’t be easier!
Ham and Cheese Sliders: Warm and cheesy, these easy mini sandwiches are so easy to make and so satisfying to eat.

Homemade Chili Cheese Dip: All you need is 4 ingredients and 10 minutes to a hearty, wonderful dip everyone will love.
Meatball Subs: Such an easy dinner for guests to assemble themselves, and you can keep it warm in the slow cooker.
Pulled Pork Nachos: Easy to assemble and always vanishes so quickly!

Spinach Artichoke Dip: It’s warm, cheesy, and always delicious! It can be made 2 days ahead of time.
Cheesy Breadsticks: Skip take out, these are cheesy and loved by all!
7 Layer Dip: A total classic everyone is excited to see!

Bacon Wrapped Water Chestnuts: Brushed with a delicious glaze, it’s crispy and addicting!
Cowboy Caviar: Easy, fresh, and just takes 10 minutes to make! Serve with tortilla chips.
Popcorn Chicken: Perfectly crispy on the outside, juicy in the middle. Serve with your favorite dipping sauces.

Chicken Taquitos: Filled with chicken, cheese, and a creamy salsa blend and baked or fried until crispy.
Jalapeno Poppers: a great app to make ahead of time, stuffed with a creamy filling and wrapped in bacon.
Street Corn Dip: All the flavors we love from Mexican street corn transformed into a creamy and flavorful dip! Serve with tortilla chips.

Stromboli: With layers of ham, mozzarella, pepperoni, provolone, and salami, it’s like a big pizza rolled up and sliced!
Pizza Sliders: All of your favorite pizza toppings on Hawaiian rolls and brushed with a garlic butter sauce and baked.
Detroit Style Pizza is a fun change from traditional pizza, and will be the dish everyones talking about.

Toasted Ravioli are easy to make with frozen ravioli, and serve with marinara for dipping.
Poutine: french fries and cheese curds with homemade gravy poured on top.
Loaded Potato Skins are baked crispy and filled with bacon, cheese, and sour cream.

Buffalo Chicken Meatballs: Takes less than 20 minutes and served with the best bleu cheese dip!
Bacon Wrapped Dates: A date stuffed with goat cheese and wrapped in crispy bacon. These are one of my top favorites!
The Perfect Charcuterie Board: I have step-by-step instructions and pairings to make this the most simple appetizer. Always a crowd pleaser!

Buffalo Chicken Dip: only takes 15 minutes to make!
Southwest Eggrolls: you can bake, fry or air-fry these and serve with a creamy cilantro dipping sauce.
Easy Homemade Salsa: Tastes fresh and only takes 5 minutes! A classic for a reason.

Chex Mix: Easy to make and better than store-bought. Pour it in a bowl and watch it disappear!
Peanut Butter Popcorn: Fresh popcorn tossed in a simple 4 ingredient peanut butter sauce! So yummy – I love to sprinkle in some Reese’s Pieces!
Muddy Buddies: everyones favorites chocolate and peanut butter party snack.

And if you want even more ideas, check out my full list of Appetizer and Finger Foods.

I shared this post January 2024. Updated February 2025.

Bircher Muesli

Lauren Allen — Sun, 26 Jan 2025 11:11:20 +0000

This classic Swiss Bircher Muesli recipe has oats, milk, grated apple, almonds, and raisins, just like the original that has been popular in Europe for over 100 years. It’s hearty and filling and known for it’s health benefits.

Bircher Muesli is the Original Overnight Oats

Food geeks like me will appreciate the history behind this beloved Bircher Muesli! It was invented by the Swiss doctor, Maximilian Bircher-Benner, who fed it to his hospital patients and was a pioneer behind believing that raw foods contained benefits to our health. This was in the early 1900’s when the concept of vitamins and minerals in food wasn’t understood, and people thought he was crazy! I just love his story and that 100 years later we’re still eating this delicious breakfast.

Ever since moving to Spain I eat Bircher Muesli for breakfast almost every day. I use quick oats, so that I can eat it right away, and I stir in a scoop of vanilla protein powder. Since its invention, modern versions of muesli have become popular and usually include dry oats, fruits, and nuts served with cold milk.

Try all of my breakfast recipes, like Chia Pudding, Strawberry Overnight Oats, Vanilla Protein Shake, or Cottage Cheese Pancakes!

How to make Bircher Muesli:

Combine oats and milk in a bowl. For regular oats, soak the mixture for a few hours or overnight. For quick oats, soak for a few minutes, then add toppings.

Add Toppings: Stir in grated apple and lemon juice. Top with chopped nuts, raisins and a sprinkle of cinnamon. Add a drizzle of honey or maple syrup, if desired. Enjoy the best bircher muesli recipe for any meal of the day (or a hearty snack).

Make Ahead and Freezing Instructions:

To Make Ahead: I love to meal prep a bunch of containers of Bircher Müsli for breakfast, lunch, or a ready to eat snack. My kids love it as an after-school snack.

More Make-Ahead Breakfast Ideas:

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Swiss Bircher Muesli

This Swiss Bircher Muesli has oats soaked in milk and topped with grated apple, almonds and raisins, and your choice of add-ins! It's a healthy and filling breakfast that's been popular in Europe for over 100 years.

Course Breakfast

Cuisine Swiss

Prep Time 10

Total Time 10

Servings

Calories 482kcal

Author Lauren Allen

Cost 2

Ingredients

½ cup rolled oats, or quick oats (43 g)
1 cup milk of choice (I use almond milk) (240ml)
1 small apple* , grated with skin on (discard core)
1 teaspoon lemon juice
1 Tablespoon chopped almonds , or hazelnuts
1 Tablespoon golden raisins

Optional Add-Ins:

ground cinnamon , to taste
1 scoop vanilla protein powder*
drizzle of honey or maple syrup
small scoop plain Greek yogurt , for extra creaminess
Seeds: pumpkin seeds, hemp seeds, chia seeds
Fresh berries

Instructions

Combine oats and milk: For quick oats, let them soak for a few minutes, then add toppings and enjoy! For regular rolled oats, soak in milk for a few hours, or overnight.
Add Toppings: Remove from fridge and stir in grated apple and lemon juice (I always stir in a scoop of vanilla protein powder, too!) Top with chopped nuts and raisins. Add a sprinkle of cinnamon. Drizzle with a little honey or maple syrup, if desired, or any of our other add-in ideas.

Notes

Apples: use any small apple you have on hand. Crisp, slightly tart and sweet apples are traditional, like Honey crisp , Gala, pink lady or braeburn.

Protein Powder: I love vanilla protein powder from Clean Simple Eats. Use code “FROMSCRATCH” for 10% off.

Gluten-Free: Make sure your oats are certified gluten-free oats.

Make Ahead Instructions: I love to meal prep several containers for breakfast, lunch, or a ready to eat snack.

Storing Instructions: Keep any leftovers in the refrigerator for up to 3 days, for best results.

Nutrition

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The Perfect Charcuterie Board

Lauren Allen — Fri, 17 Jan 2025 12:00:00 +0000

My step-by-step guide for how to make a Charcuterie Board, including food ideas, what pairs well together, and how to assemble it for any season, group size, or occasion. Charcuterie Boards are such a fun and beautiful way to enjoy a delicious snack or appetizer.

Your Charcuterie Board Cheat Sheet!

I’ve loved a well-done Charcuterie (shahr-koo-tuh-ree) for years, but particularly since our move to Spain, since meat and cheese boards are such a staple here. I look for an excuse to put one together; holidays, showers, book club, or even casual snacking on a Sunday afternoon.

The term “charcuterie” really refers to the preparing of cured meats, but most people use it to refer to a snack board filled with various meats and cheeses with crackers, nuts, fruits, vegetables, sauces, and spreads. Let’s dig into what you need to know to make your own!

And, don’t miss my other tasty appetizers like Bacon Wrapped Dates, Blistered Shishito Peppers, Burrata Appetizer, and Spinach Artichoke Dip.

What to add to a Charcuterie Board:

When building a crowd-pleasing board I usually include these five things:

Cheese: Choose 2-3 oz per person and select hard and soft cheeses and cheeses made from different animals (cow, sheep, goat). My personal favorites are Manchego, goat cheese, Gouda and cream cheese with jalapeño jelly on top. Use an odd number of cheese (3, 5, or 7) depending on how many people you’re serving.
Meats: Choose 2-3 oz per person of a few cuts like prosciutto, ham, salami, cured chorizo, soppressata, capricola, or summer sausage.
Savory Accompaniments: I choose at least one of each of the following:
- Nuts: Candied pecans, pistachios, cashews, macadamia nuts, almonds (marcona almonds from Trader Joes are my favorite), etc.
- Pickled, Marinated, or Briny: Olives, cocktail onions, dill pickles, pepperoncini, or. cornichons. I love to add green olives stuffed with garlic or feta, and olive tapenade and bruschetta is fun to include too.
- Savory Dips and Spreads: Hummus, ranch, balsamic dip, romesco, whole ground mustard, etc.
- Vegetables: Carrots, broccoli, snap peas, or any of your favorite cold veggies.
Sweet Accompaniments: I choose at least one of each of the following:
- Fresh Fruit: Apples, pears, oranges, grapes, rasperries, blueberries, blackberries, strawberries, etc.
- Dried Fruit: Mango, pineapple, figs, cherries, apricots, etc.
- Sweet Spreads: I include this Fig Butter from Trader Joes on every board, orange marmalade, blackberry jam, or other sweet spreads.
- Chocolate: Include some chocolate covered nuts or a few pieces of high quality dark chocolate.
Crackers: Include a variety of crackers, mini toasts, or sliced baguette. It’s fun to have different shapes, sizes, and flavors. I love thin croccantini crackers, pita cr a ckers, and Trader Joes raisin rosemary crisps.

How to make a Charcuterie Board:

Select Your Board: Choose the size depending on the number of people you’re serving. For an extra large group you can even have multiple boards. Any type of board will work: cutting board, serving tray, or even butcher paper laid directly on the countertop.

Target inexpensive cheese boards and I have a few fancier ones I love from Etu home.

Arrange Cheeses, to anchor the board. I use an odd number of cheese (3, 5, or 7) depending on party size.

Arrange Meats: Watch my video below for hot to fold charcuterie board meats. I like folding them in half and fanning them like a deck of cards or folding then in half twice so it’s easy to pick up. For thin meat (like prosciutto) it’s fun to fold them like a ribbon.

Add Accompaniments: Arrange the sweet and savory accompaniments around the board. Separate the colors to stand out, and place foods next to each other that pair well (see more on that below).

Add Crackers all throughout any gaps on the board. Add small nuts or dried fruit to fill any gaps. Serve and enjoy!

What Goes Well With What?

Go the extra mile and arrange items together that taste good together. Here are some examples of which items compliment others, to keep in mind as you assemble your board.

Cheese Pairings:

Manchego: pairs well with spicy or smoky meats, like chorizo. It pairs well with dried apricots too.
Cheddar pairs well with any cured meats. Place cashews, apples, and dark chocolate close by too.
Gruyère: The nutty flavor of gruyère pairs well with salami or ham. Also grapes, figs, honey and mustard.
Brie or Triple Cream: is my favorite with fig butter or other flavor preserves (like orange marmalade or blackberry jam), candied pecans, grapes, apple, prosciutto, almonds, baguette slices or mini toasts.
Goat Cheese works well with sweet and juicy grapes, or apples. It’s also great with dark chocolate.

Meat Pairings:

Prosciutto: Pairs well with gouda, fresh fruit (especially grapes or pears), olives, cornichons, pears, and almonds.
Salami: Arrange next to cheddar, olive tapenade or mustard, and fresh apples, figs, or pears.
Chorizo: Delicious with manchego, pistachios, pickled onions, and dried apricots.
Soppressata: Try with Gruyère, olives, baguette slices, or toasted croccantini.

Pro Tips:

Don’t Overcomplicate It! Make sure to design your board with your guests in mind, and include cheese and meats they like and recognize. When in doubt, avoid fancy or expensive items they may not care for.
Add Color: I love the bright pops of color red apples, red and green grapes, strawberries, raspberries, blueberries, or blackberries provide.
Where to Shop: I find my favorite items at Trader Joes and Kroger stores, like smaller cuts of cheese, and good quality crackers. I also like the dips and spreads from Trader Joes, like fig butter, artichoke dips, hummus or romesco. I like the briny options at Kroger, like various types of olives (green olives with feta are delicious!). Costco has great cured meats and charcuterie cheese in bulk, if you’re shopping for a big group.

Themed Charcuterie Board Ideas:

Fall Charcuterie: Use a few small pumpkins to decorate your board, and seasonal vegetables like pears. Fall dips like whipped caramel apple dip, pumpkin dip, or fall desserts like thinly sliced pumpkin bread or mini healthy pumpkin muffins.
Christmas Charcuterie Board: Arrange meats, crackers, and cheese into the shape of a Christmas tree like this example. Include holiday treats like Chocolate Truffles, candied oranges, or fudge. Sprinkle fresh or candied cranberries to add a seasonal touch.
Dessert Charcuterie: Make melted chocolate or caramel sauce and surround them with strawberries, bananas, apples, pretzels, marshmallows, graham cracker sticks, mini cookies, rice Krispies, and other dipping treats.
Valentine’s Charcuterie: Arrange meats, cheese, and crackers into a giant heart and include chocolate covered strawberries, conversation hearts, and cinnamon bears.
Kid’s Party: Lay a large piece of butcher paper on your counter and fill it with piles of kid friendly snacks like fruit, veggies, dips, chips, donuts, mini sandwiches, popcorn, cheese, crackers, juice boxes, etc.
Hot Chocolate Board: Make homemade Hot Cocoa and have a board with marshmallows, candy canes, chocolate chips, caramels, whipped cream, etc.

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Charcuterie Board

It's easier than you think to make a beautiful Charcuterie Board, and we will guide you with Charcuterie food ideas, what pairs well together, and how to assemble it for any season, group size, or occasion.

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 240kcal

Author Lauren Allen

Cost 30

Equipment

Ingredients

Cheeses (Chose 3, 5, or 7, depending on party size):

Hard cheeses: manchego, cheddar, swiss, gouda, gruyere, parmesan etc.
Soft cheese: brie, triple cream, goat cheese, havarti, burrata, cream cheese with pepper jelly on top. Could also you blue cheese or gorgonzola, or anything you like!

Meats:

Cured Meats like prosciutto, salami, ham, chorizo, capricola, soppressata , summer sausage is a good inexpensive option

Savory accompaniments:

Nuts: almonds, candied pecans, pistachio nuts, cashews, walnuts, macadamia nuts.
Briny, pickled or marinated: olives, cocktail onions, cornichons, dill pickles, pepperoncini, olive tapenade or bruschetta.
Savory Dips and spreads: Whole ground mustard, hummus, ranch, balsamic dip, romesco.
Cold cut veggies, if desired

Sweet accompaniments:

Fresh fruit and berries: grapes, apples, pears, oranges, raspberries, blueberries, blackberries, strawberries.
Dried fruit: apricots, cherries, figs, pineapple, mango
Sweet spreads: Fig butter, orange marmalade, blackberry jam or other sweet spreads.
Chocolate: a few pieces of quality dark chocolate or chocolate covered nuts.

Crackers:

Pita crackers, whole grain crackers, croccantini, or your favorite kind of crackers
Toasted baguettes or mini toasts crackers

Instructions

Choose your board, depending on your party size. You could always use multiple boards if needed. See my notes in the post for more board ideas and links.
Start with the cheese as it anchors the board. Work in odd numbers, so, depending on the size of your party, choose 3, 5, or 7 types of cheeses to place around the board.
Fold and add the meats: fold them in half and fan them out like a dec of cards, or folding them in half twice, so they are easy to grab. For thin meat (like prosciutto) fold them in a light and airy ribbon. Watch my video for visuals on how to fold cured meats before placing them on the board.
Add savory and sweet accompaniments. Separate colors in a way that allows the brightest colors to stand out and place foods together that pair well together. For example, mustard, briny foods and nuts near salami and sopresseta, and sharp cheeses like parmesan. Pair sweet accompaniments like fresh fruit, jams, and candied nuts, near the brie cheese or goat cheese. Cheddar cheese pairs well with savory and sweet.
Fill in extra space with crackers, and then any extra gaps with nuts or fruit.

Video

Notes

Keeping ingredients cold: If serving for an event where the charcuterie will sit out for a long period of time, use a marble slab board and refrigerate it overnight. Serving cheese, in particular, on a refrigerated marble slab will keep the cheese fresh for longer.

Nutrition

I originally shared this recipe December 2019. Updated December 2021 and January 2025.

Baked Brie

Lauren Allen — Sat, 28 Dec 2024 12:00:00 +0000

Our Baked Brie recipe couldn’t be easier, wrapped in a flakey puff pastry and baked until the cheese is melted and gooey. We love to serve it on a platter with apples, baguette slices, crackers, grapes, and figs.

Baked Brie is the easiest appetizer that’s ready to impress.

In my opinion, the only thing better than a beautiful charcuterie board with fresh brie cheese included on it, is Baked Brie; it takes the whole brie eating experience to the next level and is such a beautiful appetizer to make for holidays and parties. It feels very fancy but the prep is minimal and easy. You can even prep the whole brie, wrapped in puff pastry, days ahead of time, so it’s ready to pop in the oven. And it’s easy to make beautiful by surrounding it with pops of color and texture from apples, grapes, pears, bread and crackers, for dipping in that melted brie and jam.

If you love fun and beautiful party appetizers like this, try my Blistered Shishito Peppers, Bacon Wrapped Dates, Burrata Appetizer, and Tomato and Basil Bruschetta.

How to Bake Brie:

Roll puff pastry: Lightly flour a surface then place puff pastry on top. Use a rolling pin to gently roll the puff pastry into an 11×11 inch square then transfer to a piece of parchment paper.

Add brie and toppings: Place brie wheel in the middle of the puff pastry. (I recommend thinly slicing the top layer of rind off, but it’s not required). Add brie toppings by smoothing jam into an even layer on top of the cheese then sprinkle on nuts, rosemary, a drizzle of honey, and a sprinkle of flake salt.

Wrap: Grab one corner of puff pastry and pull it over the cheese and toppings then brush the top of the corner with egg wash. Pull the next corner up and fold it over the puff pastry, the egg wash will help them seal together. Brush the top with egg wash then repeat process with other corners. The pastry should be evenly around the cheese. Brush entire outside of pastry with egg wash.

Bake: Score the top with a sharp knife to make a few shallow slits so the steam can escape. Place brie (on parchment paper) on a baking sheet and bake at 400°F for 30 minutes. Take it out to rest for 10 minutes before serving. Serve baked brie puff pastry on a platter surrounded by apple slices, crackers, baguette slices, grapes, and figs. Use a knife and spoon to cut and serve the brie.

Make Ahead and Reheating Instructions:

To Make Ahead: The whole baked brie can be assembled and wrapped in puff pastry ahead of time, but don’t brush the egg wash on top until right before baking. Wrap the assembled brie tightly in plastic wrap and refrigerate for up to 2 days (depending on the freshness of the brie).

To Reheat: This delicious baked brie with jam will stay melty for about 15 minutes and spreadable for about 30 minutes. You can rewarm it in the microwave for a few seconds or in the oven on warm for a few minutes until it’s a spreadable consistency again.

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Baked Brie in Puff Pastry

Our Baked Brie recipe is so easy to make with a wheel of brie cheese and jam baked in a puff pastry. It's the perfect party appetizer that's equally impressive and easy.

Course Appetizer

Cuisine French

Prep Time 20

Cook Time 30

Rest 10

Total Time 1

Servings

Calories 310kcal

Author Lauren Allen

Cost 12

Ingredients

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

Topping Options:

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

US Customary – Metric

Instructions

Thaw puff pastry: Remove puff pastry from the fridge 30 minutes before assembling, to allow it to thaw. Keep brie refrigerated until assembly.
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.
Add brie and toppings: 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 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 make a few shallow slits in the top of the pastry, for steam to escape. 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.

Video

Notes

Brie: Keep brie refrigerated until assembly. Double cream or triple cream will work for this recipe, or substitute Camembert for brie. You can use a bigger or smaller amount of brie, 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.

To Reheat Baked Brie: 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.

Gluten Free or No Puff Pastry: Omit the puff pastry and don’t cut off the top rind of the brie. Place whole brie wheel on parchment paper, on a sheet pan or in a baking dish and bake at 375°F for about 15 minutes, or until the center feels melted inside. Serve topped with honey or jam, and crushed nuts.

Make Ahead Instructions: The whole baked brie can be assembled and wrapped in puff pastry ahead of time, but don’t brush the egg wash on top until right before baking. Wrap the assembled brie tightly in plastic wrap and refrigerate for up to 2 days (depending on the freshness of the brie).

Reheating Instructions: This delicious baked brie with jam will stay melty for about 15 minutes and spreadable for about 30 minutes. You can rewarm it in the microwave for a few seconds or in the oven on warm for a few minutes until it’s a spreadable consistency again.

Nutrition

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I originally shared this recipe December 2022. Updated December 2024.