Baked Brie
User Reviews
5
Baked Brie
Description
The recipe starts by slicing the top of the Brie wheel and spreading raspberry jam over it, then layering fresh raspberries and coarsely chopped candied pecans. This combination infuses the rich, creamy cheese with sweet and tart fruitiness and a pleasing crunchy texture from the nuts. The Brie is then wrapped in thawed puff pastry, sealing the flavors inside.
Brushing the pastry with beaten egg before baking at 375°F produces a glossy, golden crust that provides a crisp and buttery contrast to the soft cheese. Baking for 20 minutes allows the Brie to soften without melting completely out of the crust. The baked Brie is best served warm, with crackers and sliced apples for variety in texture and mild sweetness that complement the cheese.
Variations include using phyllo or crescent roll dough for wrapping and creating decorative shapes on top with cookie cutters or a paring knife. Choosing fresh raspberries is important to prevent excess moisture while baking.
Ingredients
- 1 heet puff pastry thawed, if you're planning to cut out designs for the top of your cheese, then thaw a second sheet for that, frozen
- 8 ounce wheel Brie cheese
- 3 tablespoons raspberry jam
- 1/4 cup raspberries plus more for garnish, fresh
- 1/4 cup pecans coarsely chopped, candied
- 1 egg beaten
- cooking spray
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with foil, then coat the foil with cooking spray.
- Lay one sheet of puff pastry on the foil. If you're using a second sheet of pastry to cut out decorations, you can make your decorations at this time.
- Cut a thin slice off the top of the brie. Spread the jam over the brie, then arrange the raspberries and chopped pecans on top.
- Wrap the puff pastry around the brie, then pinch the edges to seal shut. Add pastry decorations, if you're using them.
- Brush the egg all over the pastry. Bake for 20 minutes or until pastry is golden brown.
- Let cool for 5 minutes, then serve with crackers and sliced apples.
Notes
- Fresh raspberries are preferred over frozen as they release less liquid when baked, preventing soggy pastry.
- Phyllo dough or crescent roll dough can be substituted for puff pastry according to availability or preference.
- Decorations on the pastry can be created using small cookie cutters or carefully cut with a knife.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 49mg | 16% |
| Sodium | 279mg | 12% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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