Baked Brie Puff Pastry

Buttery & Flaky Baked Brie Puff Pastry is cheesy with a pop of bright apricot jam. It is fancy and delicious!

Baked Brie Puff Pastry is a perfect holiday appetizer. Bacon Wrapped Dates, Homemade Bruschetta, and Caprese Kabobs also make beautiful and delicious appetizers.

A fancy snack!!

The rind on cheese is the outer layer, like a crust. It often looks flaky and powdery, but it is edible and adds a lot of flavor to the cheese. Not only is it quite tasty, but it also helps the cheese keep its shape when baked, instead of turning into a gooey glob. 

Brie just sounds fancy, and when you put that together with “puff pastry” you have a posh sounding dessert am I right?! Well this appetizer not only sounds and looks posh, but it tastes divine!! And it’s crazy easy to put together.

You will definitely wow your dinner party guests with this Baked Brie Puff Pastry. The pop of almonds and bright bit of jam really bring it all together. It’s delicious!

Making BAked Brie Puff Pastry

PREP. Lightly grease a pie pan with cooking spray. Preheat the oven to 400°F.

PUFF PASTRY. Slightly roll out the sheet of puff pastry and place over pie pan. Place half the cheese round in the center.

FILLING. Add the almonds, then place the top half of the brie cheese on top and press down. Add the preserves on top of the cheese round (you can also add the almonds on top of the preserved if preferred).

FORM. Wash edges of the puff pastry with egg wash and fold the puff pastry up over the cheese round so that the sides meet together. Press together and cut off excess.

Roll out excess and make any decorative dough pieces. We made leaves. Place on top and brush the rest of the egg wash all over the puff pastry dough.

BAKE + SERVE. Bake for 20-25 minutes. Allow the brie to cool for 5 minutes. Serve warm with crackers and apples.

Baking Tips

Puff Pastry: This recipe calls for using half of a 17 oz package of frozen puff pastry, please note that you will need to thaw it before using. I think the easiest way to do this is to stick half of the pastry into a ziploc and let it thaw overnight.

You can also let it thaw on the counter however, you don’t want it to get too warm. You want the pastry to be thawed enough to roll, but still cold enough so the butter doesn’t melt. I would say this takes about 30-40 minutes depending on the temperature of your kitchen.

If you feel like the dough has gotten too warm go ahead and finish wrapping the brie and place the dish in the fridge to chill before baking.

Double Shelled Brie: As mentioned, this recipe uses half of the package of puff pastry which you fold up over the brie. If you wish, you can make a double shelled brie by using both sheets of the pastry.

First, cut one of the pastry sheets into a circle just over an inch bigger than the brie round. Next, place the brie in the center of the pastry round and add nuts and raspberries. Then, brush an egg wash over the exposed pastry and place the second puff pastry over the top of the brie and smooth it out.

Press the top pastry to the bottom pastry using the egg wash as “glue”. Finally, trim the top layer so it is the same size as the bottom round and use a fork to seal the two layers by pressing the fork around the circumference of the pastry.

Baking Tip: If the pastry is browning more quickly than the brie center is heating up then you can tent a piece of foil over the brie. This will help keep the pastry from burning while the center finishes heating up.

Make them Mini:

This recipe can be used to make mini brie pastries perfect for individual serving. 

1. Preheat the oven to 400° F. Line a baking tray with a silpat or parchment paper. 
2. Cut the puff pastry into 3×3 inch squares. 
3. Cut the brie into 1 inch cubes. Only cut enough cubes to match the amount of pastry squares.
4. Place each cube onto a square of pastry. Add a dollop of jelly and a sprinkle of nuts to each brie cube.
5. Fold the pastry up over the brie and pinch the pastry closed to seal it.
6. Bake for about 20-25 minutes or until done and golden brown.

Serving Suggestions

I think the pastry and cheese can easily be eaten with a fork and nothing else. LOL You can place the Baked brie on the center of a serving tray and surround it with items to spread the cheese on

• crackers – any type
• baguettes
• French Bread pieces
• apple or pear slices

Variations

I love the simplicity of this cheesy dish. The almonds pair well with the brie center. However, if you wish to customize it you certainly can. A few ideas include:

• Drizzle honey over the top.
• Change the nuts. Chopped pecans or macadamia would be delicious.
• Change out the raspberry for another flavor of jelly such as our Jalapeno Jelly. 
• Switch out the jelly with a savory layer such as Basil Pesto, or sun dried tomatoes.
• Use cranberry sauce instead of jelly and add orange zest to the tops of each pastry before baking.
• Once you have folded the pastry around the cheese you can apply an egg wash for a beautiful golden brown finish. In a separate bowl whisk together one egg and 1 tablespoon of water. Use a pastry brush to apply it evenly over the dough then bake. 

Storing Info

To make this dish ahead of time to be baked before serving. Prepare the brie according to the recipe, but do not bake it. Instead wrap the brie with plastic wrap and store it in the fridge for 24 hours. Bake according to the recipe.

To FREEZE it, wrap it again with foil. Freeze for up to one month. To bake from frozen: remove the foil and plastic. Preheat the oven to 350°F and bake for 45-50 minutes or until hot throughout and the pastry is golden brown.

STORE leftovers in an airtight container in the fridge for 2-3 days. Reheat it in a 200°F oven until the cheese is warm.

For more Cheesy Appetizers, try:

• Bacon Ranch Cheese Ball
• Cheese Fondue
• Cranberry Brie Bites
• Easy Cheesy Spinach Dip