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Baked Brie

Baked Brie is a warm, gooey appetizer featuring a creamy Brie wheel wrapped in flaky puff pastry with sweet and nutty toppings. It’s easy to make and perfect for any occasion.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: French
Keyword: Cheese, Easy, Party, Quick, Snack
Servings: 6 servings

Ingredients

  • 1 wheel Brie cheese approximately 8 ounces
  • 1 sheet frozen puff pastry thawed
  • 1/4 cup fruit preserves such as apricot, raspberry, or fig
  • 1/4 cup chopped nuts walnuts, pecans, or almonds
  • 1 tablespoon honey
  • 1 egg beaten, for egg wash
  • fresh rosemary or thyme optional, for garnish

Instructions

  • Preheat your oven to 375°F (190°C). Remove the Brie from its packaging and place it on a plate lined with paper towels to absorb any excess moisture. Thaw the puff pastry sheet according to package instructions if it‘s frozen.
  • On a lightly floured surface, roll out the puff pastry to smooth any creases and slightly enlarge it. You want enough pastry to fully wrap around the Brie wheel with some overlap.
  • Spread the fruit preserves evenly over the top of the Brie. Sprinkle the chopped nuts over the preserves, then drizzle with honey.
  • Place the Brie in the center of the puff pastry. Fold the pastry up and around the cheese, pinching the edges together to seal completely. Trim any excess pastry if necessary.
  • Brush the outside of the wrapped Brie with the beaten egg to give the pastry a beautiful golden color and shiny finish when baked.
  • Place the wrapped Brie on a parchment-lined baking sheet. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
  • Let the baked Brie cool for about 5 minutes before serving. Garnish with fresh rosemary or thyme if desired. Serve warm with crackers, sliced baguette, or fresh fruit.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Rolling Pin
  • Brush
  • Mixing Bowl

Notes

Choose a high-quality Brie for best flavor. Ensure puff pastry is well thawed but still cold for best puff. Bake on parchment-lined baking sheet or preheated pizza stone for crispier crust. Let Brie cool slightly before cutting. Try to keep toppings balanced to avoid overpowering the cheese.