Here’s my go-to baked brie in puff pastry recipe, wrapped in golden, flaky layers of pastry and filled with warm, melted cheese that flows out when you cut into it.
This appetizer has become my signature party dish – I bring it to every holiday gathering and potluck. I always make an extra one to keep at home because it disappears so quickly. Nothing beats watching everyone’s faces light up when they take that first bite!
Possible Ingredient Alternatives
Why You’ll Love This Baked Brie
- Perfect party appetizer – This elegant cheese dish always gets people gathering around the table, making it ideal for holiday parties or casual get-togethers.
- Quick preparation – With just a handful of ingredients and less than 45 minutes, you can create a warm, melty appetizer that looks like it came from a fancy cheese shop.
- Customizable recipe – You can switch up the toppings based on what you have – try different jams, nuts, or herbs to create your own special combination.
- Simple ingredients – Most of these items are easy to find at any grocery store, and you might already have some in your pantry.
What Type of Brie Works Best?
For baked brie in puff pastry, you’ll want to look for a whole wheel of brie that’s between 8 and 12 ounces – this size works perfectly with a standard sheet of puff pastry.
Regular brie and double-cream brie both work great, though double-cream will give you an extra gooey center when melted.
If you’re at the cheese counter, look for a wheel that’s firm but gives slightly when pressed, and avoid any that feel too soft or smell strongly of ammonia.
You can use either a brie with or without the rind – while the rind is completely edible and adds a nice texture, some folks prefer to remove it before wrapping in pastry.
Options for Substitutions
While some ingredients in this recipe are essential, others can be swapped based on what you have available:
- Puff pastry: This is a key ingredient that’s hard to substitute, but in a pinch, you can use crescent roll dough from a can. Keep in mind it won’t be quite as flaky, and you’ll need to adjust baking time and temperature.
- Brie cheese: Brie is really the star here, but you can try camembert for a similar result. Other soft-ripened cheeses like double-cream gouda or Saint André will work too, though the flavor profile will change.
- Cranberry sauce: Feel free to swap this with fig jam, raspberry preserves, apricot jam, or even caramelized onions for a savory twist. Any spreadable fruit preserve will work nicely here.
- Fresh herbs: Thyme, rosemary, or sage all work great. If you only have dried herbs, use just 1/3 of the amount called for fresh herbs.
- Nuts: Any nuts you have on hand will do – pecans, walnuts, almonds, or pistachios. You can even skip them if you have nut allergies.
- Egg wash: If you’re out of eggs, brush the pastry with heavy cream or milk. The shine won’t be quite as nice, but it’ll still work to seal the pastry.
Watch Out for These Mistakes While Baking
The biggest challenge when making baked brie is temperature control – starting with cold puff pastry and room temperature brie is essential, as warm pastry becomes sticky and difficult to work with while cold brie won’t melt properly during baking.
Another common mistake is not sealing the pastry edges completely, which can lead to cheese leaking out during baking – solve this by thoroughly pinching the seams and doing a double-check before applying the egg wash.
The third crucial error is cutting into the brie too soon after it comes out of the oven – waiting 15-20 minutes allows the molten cheese to settle, preventing a messy overflow and ensuring the perfect gooey consistency when served.
For the best results, position your oven rack in the middle and watch the pastry’s color carefully during the last few minutes of baking – it should be golden brown, not dark brown, to avoid a bitter taste.
What to Serve With Baked Brie?
When serving baked brie, you’ll want plenty of different items for scooping up that warm, melty cheese!
A variety of crackers and sliced baguette pieces are must-haves – I like to include both plain water crackers and some seeded or whole grain options for different textures.
Fresh fruit like sliced apples, pears, and grapes adds a nice sweet contrast to the rich cheese and works great for dipping. You can also put out some extra nuts, dried fruit, and a small bowl of honey on the side so people can customize their bites.
Storage Instructions
Keep Fresh: If you have any leftover baked brie (which rarely happens at my house!), wrap it well in aluminum foil or place it in an airtight container. It will stay good in the fridge for up to 2 days, though the puff pastry won’t be quite as crispy as when it’s fresh.
Make Ahead: You can assemble this baked brie up to 24 hours in advance! Just wrap the unbaked pastry-wrapped brie tightly in plastic wrap and keep it in the fridge. When you’re ready to serve, brush with egg wash and bake according to the recipe instructions – adding about 5 extra minutes to the baking time since it’ll be cold.
Warm Up: To warm up leftover baked brie, pop it in the oven at 325°F for about 10-15 minutes or until heated through. I don’t recommend microwaving as this will make the puff pastry soggy. The cheese should be warm and gooey, but be careful not to overheat or it might become too runny.
How to Know When the Baked Brie is Done
The perfect baked brie should have a golden-brown puff pastry exterior – this typically takes about 20-25 minutes in the oven.
Keep an eye on the pastry’s color through the oven window; you’re looking for an even, light brown shade across the surface, similar to a well-baked croissant.
If you notice any spots browning too quickly, you can tent those areas with foil to prevent burning.
The pastry should feel crisp when gently tapped with your fingernail, and you might see a bit of melted cheese bubbling from any small holes or seams in the dough.
Savory Baked Brie in Puff Pastry FAQ
Should I remove the rind from the brie before wrapping it?
No, you don’t need to remove the rind from the brie before wrapping it in puff pastry. The rind is completely edible and helps the cheese keep its shape while baking. I actually find that leaving the rind on makes the whole process much easier and less messy, plus it adds a nice texture to the finished dish.
Why do my toppings keep sliding off when I cut into the brie?
To keep your toppings in place, I create a small “wall” with the puff pastry around the top of the brie before adding the toppings. I also let the baked brie rest for about 5-7 minutes after it comes out of the oven – this helps the cheese set slightly so everything stays put when you cut into it.
How do I know if my puff pastry is rolled out thin enough?
I aim to roll my puff pastry to about 1/8 inch thickness, which usually means extending each side by about 2 inches from its original size. If you can see your counter very faintly through the pastry, that’s a good indication it’s thin enough. Just be careful not to roll it too thin, or it might tear when you wrap the brie.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 20-25 g
- Fat: 50-60 g
- Carbohydrates: 70-80 g
Ingredients
- 1 sheet puff pastry
- 1 wheel brie cheese
- Cranberry sauce
- Fresh herbs
- Nuts
- Honey
- Egg wash
Step 1: Prepare the Puff Pastry and Brie
Start by defrosting a sheet of puff pastry until it becomes pliable enough to work with.
Once defrosted, lay it flat on a clean surface.
Place a wheel of brie cheese in the center of the puff pastry sheet, ensuring there’s enough pastry around all sides to comfortably fold over the cheese and filling.
Step 2: Add Toppings
Spoon some cranberry sauce on top of the brie wheel, spreading it evenly.
Sprinkle fresh herbs like rosemary or thyme over the cranberry sauce to add a burst of fresh flavor.
For additional crunch and texture, scatter some nuts such as chopped walnuts or pecans.
Finally, drizzle a touch of honey over the top to add sweetness and help balance the flavors.
Step 3: Fold and Seal the Pastry
Carefully fold the puff pastry over the brie and fillings, enclosing them entirely.
Gather the edges and pinch together to seal, ensuring no gaps where cheese can escape during baking.
You can trim any excess pastry if necessary, or decorate by folding in a decorative pattern.
Step 4: Egg Wash and Bake
Prepare an egg wash by beating an egg and brushing it over the surface of the folded puff pastry.
This will give the baked brie a lovely golden color.
Place the prepared puff pastry-wrapped brie on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until the pastry is crispy and golden brown.
Step 5: Cool and Serve
Once baked, allow the brie to cool slightly.
This cooling period helps the cheese settle and makes the pastry easier to handle.
Serve the warm baked brie with an assortment of crackers or slices of fresh fruit.
Enjoy this delightful appetizer with friends and family.