Baked Brie in Puff Pastry

Baked Brie in Puff Pastry is an elegant yet easy appetizer that always feels special. Creamy brie is wrapped in golden, flaky puff pastry and baked until warm and gooey inside. I love how simple it is to prepare while still looking impressive on the table—it’s perfect for holidays, parties, or anytime I want a cozy, indulgent treat.

Why You’ll Love This Recipe

I love this dish because it’s versatile, crowd-pleasing, and incredibly delicious. The buttery puff pastry pairs beautifully with the rich brie, and I can customize it with sweet or savory add-ins like jam, nuts, or herbs. It’s a shareable appetizer that disappears fast and always feels like a centerpiece, even though it only takes a few ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Brie cheese wheel (8 oz or 16 oz)
• Puff pastry sheet (thawed)
• Egg (for egg wash)
• Optional fillings: fruit preserves (apricot, raspberry, fig), honey, chopped nuts (pecans, walnuts, or almonds), or fresh herbs

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, I roll out the puff pastry sheet slightly to smooth and thin it.
3. I place the brie in the center of the pastry. If I’m adding jam, honey, or nuts, I spread or sprinkle them on top of the brie.
4. I fold the pastry up and over the brie, gathering and sealing the edges at the top. I trim excess pastry if needed and pinch the seams to close tightly.
5. I whisk the egg and brush it over the pastry for a glossy, golden finish.
6. I place the wrapped brie seam-side up or down on the baking sheet and bake for 20–25 minutes, until the pastry is puffed and golden brown.
7. I let it rest for 5–10 minutes before cutting into it so the cheese doesn’t spill out too quickly.

Servings and timing

This recipe serves 6 to 8 people as an appetizer. It takes about 10 minutes to prep and 20–25 minutes to bake, so I usually have it ready in 30–35 minutes.

Variations

• I’ve made a sweet version with apricot jam and chopped almonds inside.
• For a savory twist, I’ve added caramelized onions, garlic, and fresh thyme.
• I sometimes decorate the top with extra pastry cutouts (like leaves or stars) for a festive look.
• A drizzle of balsamic glaze after baking gives it a tangy finish.

Storage/Reheating

Baked brie is best served fresh, but I store leftovers in the fridge for up to 2 days. To reheat, I place it in a 325°F (160°C) oven until warmed through. The microwave softens the pastry too much, so I avoid that.

FAQs

Do I need to remove the rind from the brie?

No, I leave the rind on—it helps the cheese hold its shape and is completely edible.

Can I make this ahead of time?

Yes, I assemble the brie in puff pastry up to a day ahead and refrigerate it unbaked. I brush it with egg wash just before baking.

Can I use frozen puff pastry?

Yes, I just thaw it in the fridge overnight or at room temperature for about 30–40 minutes before rolling it out.

What should I serve with baked brie?

I like to serve it with crackers, toasted baguette slices, apple slices, or grapes. It pairs beautifully with both sweet and savory sides.

Can I bake it in a pie dish instead of a sheet pan?

Yes, a pie dish works if I want extra support for the cheese and pastry, especially with larger brie wheels.

Conclusion

Baked Brie in Puff Pastry is a warm, melty, and elegant appetizer that never fails to impress. I love how simple it is to put together with just a few ingredients, yet it always feels like a gourmet dish. Whether I make it sweet, savory, or a mix of both, it’s a centerpiece-worthy recipe that’s as delicious as it is beautiful.

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