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Buttery & flaky baked brie in puff pastry is cheesy with a pop of bright apricot jam. It is fancy and delicious!
This is a perfect holiday appetizer along with Bacon Wrapped Dates, Easy Bruschetta, and Caprese Kabobs.
We Love This fancy BrIe!
Brie just sounds fancy, and when you put that together with “puff pastry” you have a delicious, swank recipe!
This easy baked brie appetizer not only sounds and looks fancy, but it tastes divine!!
Here’s why we love this baked brie in puff pastry!
- It’s impressive. WOW your guests at your holiday parties (we especially love it for Thanksgiving and Christmas)!
- Sweet, Savory + Easy to make. It’s SO easy to make and has the perfect flavors of sweet and savory we all love.
- Versatile. Switching up the jam flavor, make mini versions, or add a simple honey drizzle on top – the possibilities are endless!
Ingredients
- puff pastry sheet – Thaw a frozen sheet or use a favorite puff pastry recipe.
- brie cheese – The rind on a wheel of brie is edible and does not need to be removed.
- toasted almonds – Or use chopped pecans, walnuts, or macadamia.
- apricot preserves – Or a favorite preserve such as raspberry jam, fig jam, or our Jalapeno Jelly. Or replace the jelly with Cranberry Sauce, Basil Pesto, or sun-dried tomatoes.
- egg whites – Adds a shiny, crisp, and more professional appearance.
How to make 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 it over the 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 the 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 the 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, baguette slices, apple slices or pears.
Make them Mini
This puff pastry baked brie can be used to make mini brie pastries perfect for individual serving.
- Preheat the oven to 400° F. Line a baking tray with a silpat or parchment paper.
- Cut the puff pastry into 3×3 inch squares.
- Cut the brie into 1-inch cubes. Only cut enough cubes to match the number of pastry squares.
- Place each cube onto a square of pastry. Add a dollop of jelly and a sprinkle of nuts to each brie cube.
- Fold the pastry up over the brie and pinch the pastry closed to seal it.
- Line the mini brie pastries on the prepared baking sheet. Bake for about 20-25 minutes or until done and golden brown.
Baking Tips
- Puff pastry. Puff pastry is found in the freezer section at the grocery store. To thaw, stick half in a Ziploc bag and thaw in the fridge overnight
- Let it thaw on the counter for 30-40 minutes depending on the temperature of your kitchen.
- Variation. Drizzle honey on top.
Storing Info
- Make 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.
- FREEZE. 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:
Baked Brie in Puff Pastry
Buttery & flaky baked brie puff pastry is cheesy with a pop of bright apricot jam. It is fancy and delicious!
Ingredients
- ½ (17-ounce) package frozen puff pastry thawed
- 1 (8-ounce) package brie cheese round rind on, cut in half
- ⅛ cup sliced toasted almonds optional
- ¼ cup apricot preserves or your favorite preserve
- 2 egg whites
Instructions
- Lightly grease a pie pan with cooking spray. Preheat the oven to 400°F.
- Slightly roll out the sheet of puff pastry and place over pie pan. Place half the cheese round in the center.
- 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).
- 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 for 20-25 minutes.
- Allow the brie to cool for 5 minutes. Serve warm with crackers and apples.
Video
Notes
- Make 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.
- FREEZE. 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.
Nutrition
Serving: 12g, Calories: 320kcal, Carbohydrates: 22g, Protein: 8g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 19mg, Sodium: 232mg, Potassium: 83mg, Fiber: 1g, Sugar: 3g, Vitamin A: 122IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was so much easier to make than I thought it would be and it turned out perfect!! Thank you for the recipe, I’m saving this to make again for the holidays!
Made this for Friendsgiving the other day and it was a big hit! Was so easy to make too.