Baked Brie with Puff Pastry (Printable View)

Creamy brie enveloped in golden puff pastry with sweet preserves and crunchy nuts, baked warm.

# Ingredient List:

01 - 1 wheel (7–8.8 oz) Brie cheese

02 - 1 sheet puff pastry, thawed

03 - 2 tbsp fruit preserves (apricot, raspberry, or fig recommended)

04 - 2 tbsp chopped nuts (walnuts or pecans, optional)

05 - 1 egg

06 - 1 tbsp water

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.

02 - Place the puff pastry on a lightly floured surface.

03 - Place the Brie wheel in the center of the pastry. Spread fruit preserves over the top and sprinkle with chopped nuts if desired.

04 - Fold the pastry up and around the Brie, trimming any excess. Press to seal and flip the wrapped Brie, seam side down, onto the baking sheet.

05 - Beat the egg with water in a small bowl and brush the puff pastry with the egg wash to achieve a golden finish.

06 - Bake for 18 to 22 minutes until the pastry is golden brown and crisp.

07 - Let rest for 5 minutes before serving. Serve warm with crackers or sliced baguette.

01 -

It looks like you spent hours but takes less time than most side dishes.
The contrast between molten cheese and crisp pastry makes people forget theyre eating something so simple.
You can prep it ahead and bake it right before guests arrive.
It works for fancy dinners or casual weekend snacking without changing a thing.

02 -

Dont skip the resting time after baking or the cheese will flood the plate the second you cut in.
If your pastry tears while wrapping, patch it with a scrap piece and brush egg wash over the seam to seal it.
Cold Brie is easier to wrap but room temperature Brie melts faster, so plan accordingly.

03 -

Use a sharp knife to score the top of the pastry in a decorative pattern before baking for a professional look.
If the pastry browns too quickly, tent it loosely with foil for the last few minutes.
Freeze unbaked wrapped Brie for up to a month and bake straight from frozen, adding 5 extra minutes to the time.