Brie wrapped in puff pastry and baked until it has thoroughly melted inside is one of the world's easiest yet tastiest appetizers.
In this recipe the Brie is topped with raspberry jam, surrounded with puff pastry, and drizzled with maple syrup.
What is Brie Cheese?
Brie cheese is a soft, buttery, French cow's milk cheese and quite possibly a gift from the gods. It was most likely created many centuries ago by monks. Brie can range from very mild to rather pungant, and its rind is edible. If you're new to buying Brie, find a good cheesemonger who can help you pick a wheel — one that's about 8 ounces for this recipe — that's to your taste. You can also use a wedge for this recipe, but it will be more difficult to wrap.
Pastry Choices for Baked Brie
Traditionally puff pastry surrounds Brie in recipes like this, but you can also use crescent roll dough. Crescent roll dough is a little sweeter than puff pastry. You'll find crescent roll dough in the refrigerated section. You'll find puff pastry in the freezer section.
If you go with the crescent roll dough, you'll need to press together the perforations.
Variations for Easy Baked Brie
We don't recommend substituting any other cheese for the Brie in this recipe, but feel free to switch up some of the other ingredients.
- Substitute fig, apricot, sour cherry, red currant, peach, or other jam for the raspberry jam.
- Substitute honey for the maple syrup, or delete the maple syrup altogether.
- Substitute layered, buttered, phyllo dough sheets for the puff pastry or crescent roll dough.
- Add slivered almonds or crushed pecans on top of the jam.
Make-Ahead Baked Brie
Baked Brie is best when it's baked as close to serving time as possible. It's not something you want to bake ahead of time and reheat because the pastry will get soggy. However, you can assemble the Brie as described in Steps 2 through 4 but leave off the maple syrup and brown sugar.
Wrap the assembled Brie in foil that's been sprayed with cooking spray so it doesn't stick to the uncooked dough and refrigerate for up to 2 days. When ready to bake, remove from the foil, add the maple syrup and brown sugar to the top, and bake as directed in Step 5.
Easy Baked Brie in Puff Pastry
You can use homemade puff pastry for this. You’ll need about 8 or 9 ounces (253g).
To make this with an 8-ounce can of refrigerated crescent roll dough instead of puff pastry, unroll the dough and carefully tear along the perforations to form 2 rectangles. Pinch the remaining perforations together so they won't break apart as you work with the dough. One rectangle should be enough to encase the brie, but use all or part of the second rectangle if you’d like to patch or decorate any spots. Bake at 350°F until browned, 35-40 minutes.
1 sheet puff pastry (thawed according to package directions if using frozen)
1 round or wedge Brie cheese (do not remove rind), about 8 ounces
2 tablespoons raspberry jam, or other sweet jam
1 tablespoon brown sugar
1/4 cup maple syrup
Preheat the oven to 350°F.
Slice the top off the Brie:
If you want, start with chilled Brie and use a sharp knife to carefully cut off the thin top rind of the cheese. This may help the crust stay with the cheese when served. The rind is edible so you don't have to do this step if you don't want to.
Place the Brie on the puff pastry:
On a lined baking sheet, lay out the puff pastry or the crescent rolls flat. Place the Brie round or wedge on top of the dough.
Spread the jam on top, fold dough over brie:
Spread the jam on the Brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and sprinkle brown sugar on top.
Bake at 350°F for 30 minutes. The pastry should be golden brown. Let cool for 10 minutes before serving.
Serve with crackers or apple slices.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||0%|
|Total Sugars 10g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|