Baked Brie in Puff Pastry
User Reviews
5
Baked Brie in Puff Pastry
Description
This recipe begins by thawing puff pastry and rolling it into a square, then placing a Brie wheel in the center. Optional toppings such as jam, chopped nuts like pecans or walnuts, fresh rosemary or thyme, and a drizzle of honey are added before wrapping the cheese with the pastry. Egg wash seals the layers and promotes browning during baking at 400°F.
During baking, the puff pastry turns crisp and golden, while the Brie becomes soft and spreadable beneath. The jam adds sweetness, nuts introduce texture, and herbs contribute subtle fragrant notes. The baked Brie is served warm, pairing well with crackers, fruit, or bread.
The recipe allows variations like omitting pastry for a crustless baked Brie or preparing ahead by wrapping and refrigerating without brushing the egg wash until baking time. Reheating instructions help maintain spreadability for leftovers.
Ingredients
- 8 oz Brie cheese wheel
- 1 heet puff pastry
- egg wash: 1 egg white with 1 Tbsp water
Topping Options:
- 3 Tablespoons jam , any flavor, preserves, cranberry sauce, or fig butter
- 2-3 Tablespoons pecans pistachios or walnuts, chopped
- ½ teaspoon rosemary or fresh thyme, minced, fresh
- 1 Tablespoon honey , or maple syrup
- salt flaky, sea salt
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 11x11 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.
Notes
- Keep Brie refrigerated until assembly and optionally slice off the top rind for smoother topping adherence; the rind is edible.
- Frozen puff pastry from the store works well and one sheet is sufficient for the recipe.
- You can make this gluten-free by baking the Brie without pastry and topping it with honey and nuts.
- Assemble ahead and refrigerate wrapped up to 2 days; apply egg wash just before baking for best results.
- Reheat leftover baked Brie briefly in the microwave or warm oven to restore spreadability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 257mg | 11% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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