Baked Brie with Puff Pastry

My neighbor brought this to a book club meeting years ago, and I watched everyone abandon polite conversation to hover around the plate. The cheese oozed onto the board, the pastry shattered into buttery shards, and nobody cared about crumbs. I made it the following weekend and haven't stopped since.

I once baked this for a holiday party where I knew almost no one. By the time the pastry cooled, I had three new friends and two recipe requests. Something about breaking into warm cheese together dissolves awkwardness faster than small talk ever could.

Ingredients

• Brie cheese (200 to 250 g wheel): The star here, so choose one thats ripe but not overripe. A slight give when pressed means creamy results, but avoid any ammonia smell.
• Puff pastry (1 sheet, thawed): Store bought works beautifully. Let it thaw in the fridge overnight or on the counter for 30 minutes so it unfolds without cracking.
• Fruit preserves (2 tbsp): Apricot brings gentle sweetness, raspberry adds tartness, fig leans earthy. Pick what sounds good, you cant go wrong.
• Chopped nuts (2 tbsp, optional): Walnuts or pecans add crunch and a toasted flavor that plays well with the fruit.
• Egg (1 whole): Beaten with a splash of water, this gives the pastry that glossy, bakery worthy sheen.
• Water (1 tbsp): Thins the egg wash so it brushes on evenly without clumping.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. This keeps the bottom from sticking and makes cleanup almost too easy.

Lay Out the Pastry:

Unroll the puff pastry on a lightly floured surface. If its still a bit stiff, let it sit for a minute until pliable.

Add the Brie and Toppings:

Place the Brie wheel right in the center of the pastry. Spread your preserves over the top, then scatter the nuts if youre using them.

Wrap and Seal:

Fold the pastry up and over the cheese like youre wrapping a gift. Trim any excess dough and press the edges to seal, then flip the whole thing seam side down onto your baking sheet.

Brush with Egg Wash:

Whisk the egg and water together in a small bowl. Brush it all over the pastry for that golden, shiny finish.

Bake Until Golden:

Slide the baking sheet into the oven and bake for 18 to 22 minutes. Youre looking for deep golden color and crisp, flaky layers.

Rest and Serve:

Let it sit for 5 minutes after baking so the cheese settles slightly. Serve warm with crackers or sliced baguette and watch it disappear.

Save

The first time I served this, my partner asked if we could just have it for dinner instead of the roast I had planned. We did, with a salad and wine, and it felt more celebratory than the original menu ever would have.

Flavor Variations

Swap the preserves for honey or maple syrup if you want a less jammy sweetness. Fresh thyme or rosemary tucked under the pastry before wrapping adds an herbal note that makes the whole thing smell like a French countryside kitchen.

Make Ahead Strategy

You can wrap the Brie completely and refrigerate it up to 24 hours before baking. Just add a minute or two to the bake time if youre starting from cold. Brush the egg wash on right before it goes in the oven for the freshest shine.

Serving and Pairing Ideas

This pairs beautifully with crisp white wine, sparkling cider, or even a light red. I like setting out apple slices, grapes, and a mix of crackers so people can build their own bites. A drizzle of extra honey on the side never hurts either.

• Slice into wedges while still warm for the full molten effect.
• Leftover baked Brie reheats well in a low oven but never quite matches the first bake.
• Double the recipe if youre feeding more than six people, it goes faster than you think.

Save

Theres something generous about setting a whole wheel of melted cheese on the table and letting people dig in together. It turns any gathering into something warmer, and thats worth the 30 minutes every time.

Common Questions

→ What type of cheese is used?

Soft, creamy Brie cheese is used, providing a smooth texture that melts beautifully inside the pastry.

→ Can I use different toppings?

Yes, fruit preserves like apricot, raspberry, or fig are recommended, and chopped nuts such as walnuts or pecans add crunch.

→ How do I get a golden crust?

Brushing the pastry with an egg wash mixture before baking delivers a glossy, golden-brown finish.

→ What’s the best way to serve it?

Serve warm with crackers or sliced baguette to complement the creamy cheese and flaky pastry.

→ Are there flavor variations to try?

Honey or maple syrup can replace preserves, and fresh herbs like thyme or rosemary added before baking enhance the aroma.