Baked brie in puff pastry is a popular appetizer made with brie cheese topped with jam, wrapped in puff pastry and baked until melted. An easy crowd pleaser!
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Brie, wrapped in puff pastry and baked until thoroughly melted inside, is one of the world’s easiest yet tastiest appetizers.
What is brie cheese?
A soft, buttery French cow’s milk cheese, Brie cheese is possibly a gift from the gods. It was most likely created by monks many centuries ago. Brie can range from very mild to quite spicy, and its rind is edible. If you’re new to buying brie, you can find a good cheesemonger who can help you choose a loaf — one that’s about 8 ounces for this recipe — that suits your taste. You can also use a wedge for this recipe, but it will be more difficult to wrap.
Pastry selection for baked brie
Traditionally, puff pastry surrounds brie in recipes like this, but you can also use croissant dough. Crescent bun dough is slightly sweeter than puff pastry. You can find Hörnli dough in the refrigerated section. You can find puff pastry in the frozen section.
If you decide to use crescent roll pastry, look for pastry sheets that do not have perforations. If you can’t find the sheets, you’ll need to pinch the perforations.
Variations for Easy Baked Brie
We don’t recommend substituting another cheese for the brie in this recipe, but feel free to swap out some of the other ingredients.
- Replace the raspberry jam with fig, apricot, sour cherry, currant, peach or other jam.
- Substitute honey for the maple syrup or omit the maple syrup altogether.
- Replace the puff pastry or hornli dough with layered, buttered phyllo pastry sheets.
- Scatter slivered almonds or crushed pecans over the jam.
Pre-baked Brie
Baked brie is best when baked as soon as possible before serving. It’s not something you want to bake ahead of time and reheat as the pastry will then become mushy. However, you can assemble the brie as described in steps 2-4, but omit the maple syrup and brown sugar.
Wrap the assembled brie in foil that has been sprayed with cooking spray to keep it from sticking to the uncooked dough and refrigerate for up to 2 days. To bake, remove from foil, top with maple syrup and brown sugar and bake as directed in step 5.
From the editors of Simply Recipes
Simply baked brie in puff pastry
You can use homemade puff pastry for this. You’ll need about 8 or 9 ounces (253 g).
To make this using an 8 ounce can of refrigerated crescent dough instead of puff pastry, roll out the dough and gently tear along the perforations to form 2 rectangles. Pinch the remaining perforations so they don’t fall apart as you work with the dough. One rectangle should be enough to encase the brie, but use all or part of the second rectangle if you want to touch up stains or decorate. Bake at 350°F until browned, 35-40 minutes.
ingredients
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1 Sheet Puff pastry (thawed according to package directions if frozen)
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1 round or wedge brie cheese (Do not remove the rind), about 8 ounces
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2 tablespoon raspberry jamor other sweet jam
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1 tablespoon Brown sugar
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1/4 Cup maple syrup
method
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Preheat the oven:
Preheat oven to 350°F.
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Cut off the top of the brie:
If you like, start with chilled brie and use a sharp knife to carefully slice away the thin top rind of the cheese. This can help the crust stick to the cheese when serving. The rind is edible, so you don’t have to do this step if you don’t want to.
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Place the brie on the puff pastry:
Lay the puff pastry or croissants flat on a baking sheet lined with parchment paper. Lay the brie round or square on the dough.
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Spread the jam on top, fold the dough over the brie:
Spread the jam on the brie, fold the dough over it and cut off the excess dough. Drizzle maple syrup and sprinkle brown sugar on top.
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Bake:
Bake at 350°F for 30 minutes. The dough should be golden brown. Let cool for 10 minutes before serving.
Serve with crackers or apple slices.
| nutritional information (per serving) | |
|---|---|
| 160 | calories |
| 9g | Fat |
| 13g | carbohydrates |
| 6g | protein |
