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Baked Brie in Puff Pastry

Baked Brie in puff pastry with a deep golden crust and molten, jam-swirl center. This French-inspired appetizer is sealed with an egg wash for a crisp bake and a cheese-filled slice.
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Prep Time 10 minutes
Cook Time 25 minutes
rest 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry and brie base
  • 1 sheet puff pastry thawed
  • 1 brie 1 wheel (8 ounces)
  • 0.33 cup raspberry or fig jam
  • 2 tbsp pecans chopped
  • 1 tbsp brown sugar
  • 1 egg large, beaten
  • 1 tbsp water for egg wash
  • 0.25 fresh rosemary garnish
  • 1 crackers for serving
  • 1 apple slices for serving

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 400F and line a baking sheet with parchment. Keep the oven fully preheated before baking.
  2. Roll the puff pastry slightly and place the brie in the center. Leave a border around the brie for folding.
  3. Spread the jam over the brie and sprinkle with pecans and brown sugar. Aim for an even layer so it melts in the center.
  4. Fold the pastry up over the brie, trimming excess and pressing the seams to seal. Press firmly so the filling doesn’t leak.
Bake and serve
  1. Flip the pastry seam-side down onto the baking sheet and brush with egg wash. Use a light coating for shine.
  2. Bake for 22-25 minutes at 400F until deep golden brown. Look for crisp, fully colored pastry edges.
  3. Rest the baked brie for 10 minutes so the cheese sets slightly. The slice should hold together better after resting.
  4. Garnish with fresh rosemary and serve with crackers and apple slices. Cut open to show molten cheese and jam.

Notes

Pro tip: press the pastry seams firmly before baking to prevent jam or cheese from leaking. Store leftovers covered in the refrigerator up to 3 days and rewarm in a 350F oven for 8-10 minutes to re-crisp. Freeze is not recommended because puff pastry texture softens after thawing. For a lighter swap, use reduced-fat brie to cut calories while keeping the same jam-and-nut filling.