Go Back

Baked Brie

Baked brie in puff pastry—wrapped, sealed, and baked until deep golden brown with molten cheese inside. Finish with rosemary and serve with crackers and apple slices for an easy French-inspired appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
resting 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French-inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry
  • 1 sheet puff pastry, thawed Thaw according to package directions.
Cheese
  • 1 wheel (8 oz) brie Use an 8-ounce wheel for best fit.
Filling
  • 0.33 cup raspberry or fig jam Choose one flavor.
  • 2 tbsp pecans, chopped Toast lightly if you want extra aroma.
  • 1 tbsp brown sugar Sprinkle over jam for caramelized edges.
Egg wash
  • 1 large egg, beaten with 1 tablespoon water Use as a seal-and-gloss for browning.
Garnish and serving
  • 1 Fresh rosemary for garnish Use fresh sprigs.
  • 1 Crackers and apple slices for serving Serve on the side for dipping and scooping.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F, then line a baking sheet with parchment for easy release and cleanup.
  2. Roll the puff pastry slightly and place the brie in the center so it stays centered while you wrap.
  3. Spread the jam over the brie, then sprinkle with pecans and brown sugar to create a sweet, crunchy filling layer.
  4. Fold the pastry up over the brie, trim excess, and press the seams to seal so the cheese doesn’t leak out.
Bake
  1. Flip the pastry seam-side down onto the baking sheet and brush all over with egg wash for a deep golden finish.
  2. Bake for 22-25 minutes at 400°F until deep golden brown so the pastry puffs and holds shape.
Rest and serve
  1. Rest for 10 minutes so the cheese sets slightly for cleaner slices and less pooling.
  2. Garnish with rosemary and serve with crackers and apple slices for dipping and scooping.

Notes

For the cleanest wrap, press seams firmly and keep the pastry cool while you assemble. Store leftovers covered in the refrigerator up to 3 days; rewarm at 350°F until just heated through. Freezing is not recommended because the puff pastry can soften. For a lower-fat swap, use part-skim brie and expect a slightly less gooey center.