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Brie baked in puff pastry recipe

Brie baked in puff pastry recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Puff pastry

This is an elegant and easy starter or party nibble. Serve with crusty bread and an assortment of fresh fruit such as figs or grapes.

255 people made this

IngredientsServes: 9

  • 1/2 (500g) packet puff pastry
  • 1 (200g) wheel Brie
  • 4 tablespoons flaked almonds

MethodPrep:5min ›Cook:20min ›Extra time:5min › Ready in:30min

  1. Preheat oven to 180 C / Gas mark 4. Lightly grease a 23cm (9 in) pie dish.
  2. Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie dish. Place half of the Brie (rind-side down) onto the pastry. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry around the Brie.
  3. Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.

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Reviews & ratingsAverage global rating:(241)

Reviews in English (182)

I madf this for a starter on Christmas day using home made spicy tomato chutney instead of almonds, with a sif salad and an extra dollop of chuney to serve. It worked beautifully and war very simple to make and quick x-02 Jan 2015


This is just heavenly. I don't use the almonds, and I spoon plenty of apricot preserves over the brie before wrapping and I think this adds the extra kick it needs. Also, for those of you willing to try, this recipie works well with phyllo dough. Just brush melted butter over top of brie, then add preserves, and wrap in 4 sheets of phyllo that have also been brushed with butter. Trim excess dough and freeze. This is very important and should also be done with the puff pastry version. If you don't freeze, the cheese is completely liquid by the time the dough is done, and so this way they both come out perfect. Bake according to package directions.-13 Jun 2001

by Laura Jean

This is such a great basic recipe for baked brie. There are some other recipes on this site, but this is the most basic. I've added preserves, dried fruits, and different toasted nuts... all work great. I love brie but the rind always bugged... so I remove it. I know there are some cheese connaisseurs out there who think different. P.S. If your pastry comes out soggy or greasy, you need to up your oven temp to 400 because it means your pastry is melting and not "puffing".-01 Jan 2006

  • 1 sheet frozen puff pastry (from a 17 1/4-ounce box)
  • 1 large egg
  • 1 tablespoon water
  • 2 tablespoons butter
  • 1 pound cremini (or button) mushrooms (chopped, about 1 1/2 cups)
  • 2 shallots (chopped)
  • 1 teaspoon sugar
  • 1 teaspoon ground black pepper
  • 1 wheel Brie cheese (about 16 ounces and 6-inches in diameter)

Thaw the puff pastry at room temperature for 30 minutes (or follow the package directions for thawing). Lightly grease a baking sheet.

Preheat the oven to 400 F. Whisk together the egg and water in a small bowl.

Melt the butter in a large skillet over medium-high heat.

Add the mushrooms and shallot and cook, stirring often, until softened - about 10 minutes.

Add the sugar, salt, and pepper to the mushroom mixture and cook, stirring often, for 5 minutes more.

Remove the skillet from the heat and let the mixture cool completely.

Unfold the thawed puff pastry on a lightly floured surface.

Using a lightly floured rolling pin, roll the pastry into a 14-inch square.

Trim the pastry to make a 12-inch circle. Reserve the pastry scraps to make decorations if desired (see Recipe Notes and Tips below).

Spoon the mushroom mixture into the center of the pastry round and spread into a 6-inch circle ( or the diameter of the Brie wheel).

Top the mushrooms with the Brie.

Brush the edges of the round with the egg wash.

Fold the pastry edges over the Brie and press the edges together firmly to seal.

Place the wrapped Brie seam side down on the prepared baking sheet.

Brush the pastry with the egg wash.

Bake until the pastry is golden - about 20 minutes.

Remove the baking sheet from the oven and let stand on a wire rack for 1 hour before serving.

This technique — wrapping brie in puff pastry and baking until golden — can be used on brie wheels big and small. While the recipe below is written for a large wheel, mini brie wheels also deliver warm, cheesy goodness in a two-bite appetizer. The less-than-1-ounce mini brie wheels that you can buy at Trader Joe’s work well. Cut the puff pastry in six 3×3-inch squares using a sharp knife or pastry wheel and then wrap each brie as below. Bake at 400°F for 25 to 30 minutes, cool before serving.

The only real advice I’d give you when making this otherwise straightforward appetizer is to let it cool for a good five or 10 minutes before serving it. This gives the melted cheese just a little time to firm up — it will still be gooey and scoop-able, but no longer molten lava oozing across your plate and burning mouths.

When I make this appetizer as part of a big buffet or for a cocktail party with lots of other nibbles, I often bake it in a pie plate instead of on a baking sheet. You can serve it directly from the pie plate, which frees up a platter for another use, and the pie plate neatly contains the cheesy goo. It makes for easier scooping without as much need for utensils, too.

Baked Brie is the 3-Ingredient Appetizer We All Need Right Now!

Unwrap the defrosted sheet of puff pastry and place the brie wheel on top.

Spoon the fig spread over the top of the brie.

Wrap the puff pastry over the brie so it is completely covered. Place it on a baking sheet, seam side down.

Bake for 25 minutes or until the puff pastry is slightly browned.

Let cook for about 10 minutes, and serve with sliced apples or crackers as desired. Enjoy!

I recently tried baking a wheel of brie with store-bought puff pastry, and I&rsquom here to say that it&rsquos the best thing EVER! If you are a fan of melted cheese, this insanely delicious baked brie puff pastry appetizer is a MUST-TRY idea. The best part is it&rsquos essentially just brie, puff pastry, and fig jam, which makes for an incredibly simple 3 ingredient recipe.

The result is a mouth-watering pairing of savory melted brie and sweet fig jam wrapped in a buttery croissant-like puff pastry that you can dig into and spread over apples, crackers, or crusty bread.

If you ask me, this could be a satisfying meal by itself, or served as a beautiful appetizer that&rsquos perfect for the holidays or even year-round.

Brie baked in puff pastry recipe - Recipes

Spoon 1/2 teaspoon jelly into each pastry cup.  Press 1 cube cheese into each.

Bake for 3 minutes or until the cheese is melted.  Press the skewers into the sides of the pastry cups.  Sprinkle with the pistachios.  Let the pastry cups cool on the baking sheet on a wire rack forم minutes.

Flavor Variation: Sprinkle with 2 tablespoons pomegranate seeds in addition to the pistachios.

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Cups in a preheated 400° F oven. Do not bake Cups in a microwave or a toaster oven.

Place Puff Pastry Cups on ungreased baking sheets with “top” facing up. Place Cups about 2 inches apart on baking sheet.

Unfilled baked Puff Pastry Cups may be stored in an airtight container at room temperature for up to 2 days.

Puff Pastry Baked Brie with Pears

The recipe Puff Pastry Baked Brie with Pears is a simple, delicious, and elegant appetizer recipe that friends and family will go crazy for when you serve it at your next party. The easy appetizer recipe has a rich pear filling made with sherry, brown sugar, and nutmeg. This mixture gives the pears a vibrant and sweeter flavor. The pear mixture is nicely complemented by the brie placed on top.

The puff pastry is wrapped around this luscious bundle of fruit and cheese. After baking, the pastry is wonderfully flaky and the cheese begins to melt atop the sweet pear mixture. This is the perfect dish to serve at Christmas or a holiday party either as an appetizer or a dessert. Not only is it simple to make, but it tastes decadent.

Cooking Vessel Size Swiss Diamond 4.3 Quart Nonstick Saute Pan and Swiss Diamond Nonstick Double-Burner Griddle


  • 2 Bosc USA Pears, peeled, cored, and diced
  • 2 tablespoons brown sugar
  • 1 / 4 cup cream sherry
  • 1 / 8 teaspoon ground nutmeg
  • 1 frozen puff pastry sheet, thawed
  • 1 (8-ounce) Brie cheese round
  • 1 egg
  • 2 tablespoons milk


Preheat oven to 400 degrees F.

In a Swiss Diamond 4.3 Quart Nonstick Saute Pan, saute pears with brown sugar, sherry, and nutmeg until pears are tender and excess moisture has evaporated.

Roll out the puffed pastry so that it is large enough to completely wrap around Brie. Place pear mixture in the center of the puffed pastry and place the Brie round on top of the pears.

In a small bowl, combine egg and milk to make the egg wash. Brush egg wash around edges of puff pastry and fold up edges to totally wrap around pears and Brie.

Turn puff pastry-wrapped Brie over onto the Swiss Diamond Nonstick Double-Burner Griddle and brush sides and top with egg wash.

Bake for 35-40 minutes or until golden brown.

Allow Brie to cool for 20-30 minutes. Serve warm.

For more information about pear varieties, flavor characteristics and recipes, visit

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What you need

1/2 cup cherry pie filling

How to make Baked Brie in Pastry

Roll out the puff pastry until flat and place directly on a baking tray.

Place the brie wheel in the middle of the puff pastry and top with the cherry pie filling.

Fold the puff pastry over the top of the brie-like a present – you can use a pattern or just fold all four sides in. I pinched each corner individually and pulled in, then made another corner in between each corner (for a total of 8 folds).

Press the puff pastry together in the center of the brie.

Bake for 12-18 minutes until puff pastry is golden brown.

Let cool for 3-5 minutes as you assemble your platter before cutting into the baked brie.

Brie en Croute

This brie en croute is a major crowd pleaser. Serve this French appetizer at your next party and watch it get devoured!

I’m usually good about keeping a lot of my baking ingredients in stock. Whether it’s chocolate chips or dry yeast, I’m diligent about resupplying product when it starts getting low.

That said, there are a couple of things that no matter how hard I try, I can never seem to keep a supply of. One of those foods is puff pastry.

I just never have the foresight to thaw my puff pastry the evening before, so keeping a box in the freezer is not my preference. But puff pastry is a very versatile ingredient to have on hand.

You can make a lot of sweet and savory dishes with the dough, like this brie en croute, and so in the past, I often found myself running to the grocery store in need of a box.

When I finally learned how to make a really quick and easy puff pastry dough at home, I no longer had to worry about going to the store to buy the boxed sheets for my recipes.

Puff pastry, or pâté feuilletée (in French, meaning pastry made leaf-like), traditionally requires quite a bit of dough chilling, laminating with butter, and folding then rolling, very much like croissant dough.

This can be a problem when you’re just looking to create a simple pastry crust for an easy appetizer or you’ve just realized you don’t have any puff pastry on hand.

That’s when this quick and easy puff pastry recipe can really come in hand. One of my favorite ways to use puff pastry is to wrap the pastry around a wheel of brie to create brie en croute (literally translated to brie in toasted bread).

You just take a really creamy wheel of brie and completely envelope it in a sheet of puff pastry. Once it’s baked, the puff pastry becomes incredibly flaky and crisp, and the brie melts into a state that makes it, if you can believe it, even more creamy.

Once you stab a knife or fork into the puff pastry envelope, brie will just flow out like running lava, waiting for you to scoop it up and have your mind blown.

I like to add a big dollop of jam or some kind of preserve to the top of my brie, usually in the little gap where the puff pastry ends don’t quite meet, for a touch of sweetness (sometimes tartness if you’re using a berry preserve) and a pop of color.

Whenever I make brie en croute for guests (which is the only time I make it as it’s too dangerous to make when I’m alone with no one to share), it’s devoured within minutes. It always looks like a pack of hungry animals attacked the cheese board usually, all that’s left are a few stray flakes of puff pastry as evidence of an appetizer that once existed.

If you’ve never had brie en croute, you have been missing out on what the French consider “the good life.”

I roll my pastry out into a rough 11-inch square and then place the brie in the center of the dough. Fold the four sides to the center and press down to secure. No frills. The egg wash is optional but adds an unbeatable final golden crust.

Removing any sort of frozen pie or pastry crust from the freezer beforehand is my Achilles heel. I can never remember for the life of me. For this recipe, I used Pepperidge Farms frozen puff pastry sheets. They take about 45 minutes to thaw at room temp OR you can microwave a sheet for 5 seconds on each side to give yourself a major headstart. Do not microwave any longer. I let mine rest for about 10 minutes after this before unfolding and rolling out.

How long do you bake brie in puff pastry?

Finally, place your brie on a piece of parchment paper and bake for 20-25 minutes OR until it is golden and you can see it leaking a little cheese. The brie will almost always leak through and then you can be certain the cheese is nice and melty through and through.

Finally, let the Stuffed Baked Brie in Puff Pastry cool 10 minutes. This will ensure the brie is nice and melty but won’t gush everywhere or burn anyone’s mouth.