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If you’re looking for a decadent, impressive appetizer, look no further than Baked Brie in Puff Pastry. Creamy brie pairs perfectly with pillowy store-bought puff pastry and bright apricot jam (or the jam of your choice).
If you love the richness of triple-creme Brie, you’ll love it even more when it’s enveloped in flaky puff pastry and baked until golden brown. A layer of fruity apricot jam atop the cheese adds another level of complexity, flavor, and texture. The sweetness of the jam contrasts perfectly with the creaminess of the brie.
This show-stopping hot appetizer looks are good as it tastes. Whether you’re hosting a wine tasting, a cocktail party, Thanksgiving dinner, or Christmas brunch, Baked Brie wrapped in puff pastry is a simple, delicious appetizer that everyone will love.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Puff pastry sheets: Puff pastry dough is often sold in the freezer section, 2 sheets per 17-ounce box, and Pepperidge Farm makes a great puff pastry. You’ll need just one sheet of puff pastry for this Baked Brie. Thaw puff pastry at room temperature for no more than 40 minutes.
- Brie: This recipe is designed for an 8 to 12-ounce wheel of brie, but brie can be sold in portions up to 17 inches in diameter. Cut larger wheels into quarters before baking, follow the same instructions below, and bake until cheese begins to ooze. Not sure which brie to buy? Président Brie is a popular, reliable brand.
- Apricot jam: Or substitute orange marmalade, red pepper jelly, or raspberry jam for the apricot preserves. Leftover cranberry sauce is delicious, too (try this cranberry sauce with apples for even more flavor).
- Crostini: To transform store-bought or homemade baguette into crostini, cut the bread into 1/4-inch slices. On a rimmed baking sheet, arrange the pieces of bread in a single layer, then brush with olive oil or melted butter. Bake in a 350-degree oven until lightly toasted, or for about 15 minutes.
- Fresh fruit: A pile of fresh fruit adds color to the plate and helps cut through the richness of the cheese. Not sure what fruit to add? See what’s in season and go from there. Dried fruit and toasted nuts are also good choices for Baked Brie.
Step-by-step instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper for easy cleanup. On a lightly-floured surface, roll out puff pastry dough to an 11-inch square (about 1/8-inch-thick). Trim off and discard any excess dough.
- Transfer pastry square to prepared baking sheet. Set the wheel of brie in middle of the puff pastry. Spread apricot jam evenly over the top of the wheel of Brie.
- Starting with one corner of the square of puff pastry, fold one edge over the top of Brie. Brush the folded section with egg wash.
- Working in a circle, continue folding corners of dough over the wheel of Brie and wrapping the rind, brushing with egg wash after each fold, and pressing gently to adhere, until the Brie is fully wrapped and all pastry is folded.
- Lightly score top of pastry with a sharp knife around the edges at 1-inch intervals. Do not cut all the way through the pastry (or the cheese could ooze out once melted).
- Bake until the puff pastry is golden brown all over and the Brie cheese is melted, about 35 to 40 minutes.
- Serve warm with fruit, nuts, crackers, and crostini.
Recipe tips and variations
- Yield: This Baked Brie recipe makes 6 to 8 appetizer-sized servings of melty brie.
- Storage: Transfer any extra Baked Brie (if you’re lucky enough to have some) to an airtight container in the refrigerator for up to 4 days.
- Fruit: Serve your baked brie with slices of apples and pears, dried cranberries, figs, grapes, cherries, dates, strawberries, and fresh melon.
- Nuts: Try almonds, pecans, pistachios, and walnuts for an added crunch on your platter.
- Savory: Skip the jam and try caramelized onions on top of the brie before baking.
- No jam: Skip the jam or preserves and drizzle your brie with honey, maple syrup, or brown sugar instead. Honey and maple syrup will run off the brie more easily, so drizzle carefully or fold the pastry into a wall around the top of the brie before you pour.
- Fresh herbs: Follow the lead on your fruit when choosing fresh herbs. If it’s winter, fresh rosemary or thyme is a great choice. In the summer, basil or tarragon might be nice.
- Crescent roll dough: Substitute homemade crescent roll dough or store-bought crescent rolls for the puff pastry. It won’t be as flaky, but it’s just as delicious.
- Brie bites: Cut the unbaked brie into small squares and arrange on toasted crostini. Bake until the brie is melted, then remove from the oven. Drizzle with honey and garnish with fresh thyme.
Frequently Asked Questions
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Baked Brie in Puff Pastry
If you're looking for a decadent, impressive appetizer, look no further than Baked Brie in Puff Pastry. Creamy brie pairs perfectly with pillowy store-bought puff pastry and bright apricot jam.
Ingredients
- 1 sheet frozen puff pastry thawed (½ box, see note 1)
- 8 to 12 ounce wheel brie (see note 2)
- 1/4 cup apricot jam (see note 3)
- 1 egg slightly beaten
- Crostini or crackers, for serving (see note 4)
- fresh fruit and nuts for serving (see note 5)
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper for easy cleanup. On a lightly-floured surface, roll out puff pastry to an 11-inch square (about 1/8-inch-thick). Trim off and discard any excess dough.
- Transfer pastry square to prepared baking sheet. Set the wheel of brie in middle of the puff pastry. Spread apricot jam evenly over the top of the wheel of Brie.
- Starting with one corner of the square of puff pastry, fold one edge over the top of Brie. Brush the folded section with egg wash.
- Working in a circle, continue folding corners of dough over the wheel of Brie, brushing with egg wash after each fold, and pressing gently to adhere, until the Brie is fully wrapped and all pastry is folded.
- Lightly score top of pastry around the edges at 1-inch intervals. Do not cut all the way through the pastry (or the cheese could ooze out once melted).
- Bake until the puff pastry is golden brown all over and the Brie cheese is melted, about 35 to 40 minutes.
Notes
- Puff pastry sheets: Puff pastry dough is often sold in the freezer section, 2 sheets per 17-ounce box, and Pepperidge Farm makes a great puff pastry. You’ll need just one sheet of puff pastry for this Baked Brie. Thaw puff pastry at room temperature for no more than 40 minutes.
- Brie: This recipe is designed for an 8 to 12-ounce wheel of brie, but brie can be sold in portions up to 17 inches in diameter. Cut larger wheels into quarters before baking, follow the same instructions below, and bake until cheese begins to ooze. Not sure which brie to buy? Président Brie is a popular, reliable brand.
- Apricot jam: Or substitute orange marmalade, raspberry jam, or any other preserves that you love.
- Crostini: To transform store-bought or homemade baguette into crostini, cut the bread into 1/4-inch slices. On a rimmed baking sheet, arrange the pieces of bread in a single layer, then brush with olive oil or melted butter. Bake in a 350-degree oven until lightly toasted, or for about 15 minutes.
- Fresh fruit: A pile of fresh fruit adds color to the plate and helps cut through the richness of the cheese. Not sure what fruit to add? See what’s in season and go from there. Dried fruit and toasted nuts are also good choices for Baked Brie.
- Yield: This Baked Brie recipe makes 6 to 8 appetizer-sized servings.
- Storage: Transfer any extra Baked Brie (if you’re lucky enough to have some) to an airtight container and refrigerate for up to 4 days.
Nutrition
Serving: 2 ozCalories: 396kcalCarbohydrates: 37gProtein: 6gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 43mgSodium: 187mgPotassium: 67mgFiber: 1gSugar: 7gVitamin A: 102IUVitamin C: 1mgCalcium: 19mgIron: 2mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This is delicious. Even my 3year old granddaughter enjoyed.
Diana