Baked Brie in Puff Pastry

Learn how to make Baked Brie in Puff Pastry with the toppings of your choice for an easy appetizer to serve for any get-together!

Baked Brie in puff pastry might be the easiest, yet most impressive appetizer you can make. The hardest part is rolling the puff pastry out, however, knowing how great the reward is, makes the effort all worth it. This appetizer can even be made sans puff pastry, however, adding the puff pastry is a great way to add some flaky texture that helps contrast the cheese. Ooey, gooey, melty cheese, need I say more?

We recently had a friend get together and we all brought different appetizers. Gathering around the table, enjoying all the appetizers and catching up as one does, led to a happy belly and fulfilling time. It’s why I love throwing together different appetizers and calling it a meal. Planned just right and appetizers can be that perfect balance for a meal. Enter the ideas for my cheeseboard and mezze board. And if you’re being really fancy, add in the Gambas al Ajillo, garlic with shrimp, and a great baguette and you’ll be sure to impress your guests!

Back to the Baked Brie in Puff Pastry at hand. Most baked brie recipes do use a sweet jam like fig or raspberry. However, you can also get creative and use a hot pepper jelly as it will provide a great contrast to the creamy cheese. Sweet or savory, you decide. Either way if your appetizers include Baked Brie in Puff Pastry, it’s always going to win on ‘the most impressive’ appetizer. Pinky promise.

Ingredients: Baked Brie in Puff Pastry

I always keep puff pastry in the freezer to have on hand. Jam and nuts are a staple in my house to have ready to go. All you’ll need to do is pick up the baked brie and you’ll be ready for you next get-together.

• Brie: Brie is a soft, buttery cow’s milk cheese. Ranging in flavor from mild to fairly pungent, it’s wrapped in a rind that helps keep the cheese contained after heated. Do not discard/cut the rind off as it’s actually helping and is edible.
• Puff pastry: Frozen puff pastry is always in my freezer. From an impressive appetizer to a dainty dessert, it bakes up and is delicately crisp. Puff pastry’s only downfall is that it should be enjoyed shortly after it’s baked as it doesn’t reheat well.
• Jam: Sweet or heat, you decide. My go-to jelly flavors are fig jam and/or a raspberry flavor. Whatever flavor you prefer as most pair well with brie.
• Nuts: Add a few chopped walnuts, pecans, or almonds on top of the jelly. From the flaky texture of the puff pastry to the crunch from the nuts, aim to have a mixture of textures for contrast.
• Egg wash: A simple egg wash holds the puff pastry in place as you’re wrapping the wheel of cheese, and it gives the baked puff pastry that extra browning/color.

How To Serve Baked Brie in Puff Pastry

Baked Brie is best fresh out of the oven. Dig in with a cheese knife and the cheese will come out melty and gooey. The Baked Brie will stay warm and melted for just about 30 minutes after coming out of the oven. If you want/need it to be warmer longer, place a piece of foil over it to help keep the heat.

The good news is that even when the cheese hardens a bit it is still equally delicious. You can pop the cheese back in the oven at 200°F to reheat and enjoy later. As mentioned, the puff pastry won’t be as flaky, however, it was still quite delicious. How do you think I ate that whole wheel of brie?

On the platter, you can include a number of serving options, like crackers, apple/pear slices, and a baguette. Because the cheese and puff pastry are savory, and the jam/jelly is a bit sweet, you could even have a heartier cracker like a biscotti and/or crostini.

How To Make Baked Brie in Puff Pastry

1. Preheat: oven to 400°F. Line a baking sheet with parchment paper.
2. Prepare: Roll out puff pastry on a lightly floured work surface to an 11-inch square (about 1/8-inch-thick), discarding any extra pastry. Place pastry square on prepared baking sheet, and set wheel of Brie (rind still on) in the middle of the pastry.
3. Spread jam evenly over the top of Brie. Sprinkle with chopped nuts if using.
4. Close pastry around Brie. Fold one edge of the puff pastry over the top of the Brie. Brush folded section of the pastry with your egg wash. Working in a circle, continue folding the dough over the Brie, brushing with egg wash after each fold. Press gently to adhere, until all pastry is wrapped around the Brie.
5. Score the top of the dough being careful not to cut all the way through dough.
6. Bake: Brie in preheated oven until golden brown all over and pastry is cooked through, about 35 minutes. Let cool 10 minutes. Serve with crackers and fruit slices.

Can You Make Baked Brie Ahead of Time?

Yes, in fact it’s a great way to get party-ready before the day of your event. But you won’t bake the Brie until just before you plan to serve it. Instead, complete this recipe through step 3 (wrapping the wheel of cheese in puff pastry completely), but then wrap it in aluminum foil, and store it in the fridge no more than 2 days. When you’re ready to bake it, take it straight from the refrigerator to the parchment-lined baking tray.

Extra Tips for Baked Brie

• You do not want to take the rind off Brie before baking it. The Brie’s rind is edible and will be a bit softer after baking. If you cut off the rind, the cheese could leak through the puff pastry during baking.
• No, this is one time you don’t want to bring cheese to room temperature before eating it. Cold Brie will warm evenly in the oven. If you use Brie that’s too warm, it might flow out of the puffed pastry too quickly when you slice into it.

Other Impressive Appetizers

• Easy Shrimp Cocktail
• Marinated Mozzarella
• Homemade Hummus
• Maple Glazed Pecans

Print