This luxurious Baked Brie recipe strikes the perfect balance between elegance and ease, taking just one hour from start to finish. Golden, warm, and utterly indulgent, this appetizer transforms a wheel of creamy brie into a showstopping centerpiece that’s sure to impress your guests.
With only 20 minutes of prep time and 310 calories per serving, you’ll create a sophisticated appetizer that pairs beautifully with your favorite wines and crackers.
Ingredients For Baked Brie
- Brie Cheese Wheel (8 oz): Choose a good quality, fresh wheel for best results
- Puff Pastry Sheet: Keep refrigerated until 30 minutes before use
- Egg Wash: Combine 1 egg white with 1 Tbsp water for golden crust
- Toppings (Optional):
- 3 Tbsp jam or preserves of choice
- 2-3 Tbsp chopped nuts (pecans, pistachios, or walnuts)
- ½ tsp fresh herbs (rosemary or thyme)
- 1 Tbsp honey or maple syrup
- Flaky sea salt to taste
Step-by-Step Instructions
- Preparation: Allow puff pastry to thaw for 30 minutes and preheat oven to 400°F
- Roll the Pastry: On a floured surface, roll into 11×11 inch square and transfer to parchment paper
- Prepare the Brie: Place in center of pastry, optionally remove top rind for creamier result
- Add Toppings: Layer jam, nuts, herbs, and drizzle honey in desired combination
- Wrap the Brie: Fold corners over cheese, using egg wash to seal edges nicely
- Final Touches: Brush entire pastry with egg wash and score top for venting
- Baking Time: Bake 30 minutes until golden brown
- Resting: Let rest 10 minutes before serving with crackers, fruit, or baguette slices
Make-Ahead & Storage Tips
Want to prep this baked brie ahead of time? You can wrap the cheese in puff pastry and keep it in the fridge for up to 24 hours before baking. Just remember to bring it to room temperature for about 30 minutes before popping it in the oven.
After baking, your brie tastes best when enjoyed right away, but leftovers will stay good in the fridge for 2-3 days. The cheese might firm up when cold, but don’t worry – a quick zap in the microwave or a few minutes in a warm oven will bring back that wonderful melty texture!
Tasty Variations
Love experimenting in the kitchen? Try these simple swaps to create your perfect baked brie! Instead of jam, spread some caramelized onions or sautéed mushrooms on top. Sweet tooth? Replace the honey with maple syrup or brown sugar.
Not a fan of pecans? Almonds or hazelnuts work beautifully too. For a savory twist, skip the jam and add some fresh herbs like thyme or sage with a sprinkle of cracked black pepper.
Serving Ideas
Ready to wow your guests? Create a beautiful cheese board around your baked brie! Besides the suggested apple slices and grapes, try adding fresh pear wedges, dried apricots, or fresh berries.
For extra crunch, include water crackers or toasted baguette slices. Small cheese knives or spreaders make serving easy and neat. Place your brie on a wooden board or pretty platter, and arrange the accompaniments in a casual, inviting way around it.
Common Questions
Wondering about the white rind on brie? It’s totally safe to eat! While this recipe suggests removing the top rind, you can leave it on if you prefer – it adds a nice texture and doesn’t affect the taste.
Not sure if your brie is done? Look for golden-brown puff pastry and slight cheese bubbles at the vents. Remember, letting it rest for 10 minutes helps the cheese set just enough for easy serving while staying wonderfully gooey.
Baked Brie
Equipment
- Baking sheet
- Parchment paper
- Rolling Pin
Ingredients
Main Ingredients
- 8 oz brie cheese wheel
- 1 sheet puff pastry
Egg Wash
- 1 egg white
- 1 Tbsp water
Topping Options
- 3 Tablespoons jam any flavor, preserves, cranberry sauce, or fig butter
- 2-3 Tablespoons chopped pecans pistachios or walnuts
- 1/2 teaspoon fresh rosemary or fresh thyme, minced
- 1 Tablespoon honey or maple syrup
- Sea salt flaky
Instructions
- Thaw puff pastry: Remove puff pastry from the fridge 30 minutes before assembling, to allow it to thaw.
- 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 11×11 inch square. Place puff pastry on a piece of parchment paper.
- 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 toppings: 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.
- Use a sharp knife to score the top of the pastry (make a few shallow slits in it) for vents for steam to escape while baking.
- Bake: 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.
- To Reheat: The brie will stay melty for about 15 minutes, but spreadable for about 30 minutes. Reheat leftovers in the microwave for just a few seconds, or in a warm oven for a few minutes until spreadable again.
