Baked Brie in Puff Pastry Recipe

We’re obsessed with brie cheese. It was absolutely an acquired taste for me but I’ve grown to really love it. The absolute best way to enjoy brie is wrapped in a golden baked puff pastry with honey and your favorite berry jam. It’s really easy to make and it’s the perfect classy appetizer that’s both sweet, savory, and addictive.

We like to serve baked brie in puff pastry with crunchy crackers, toast crackers, pretzel chips, and sliced apple or pear.

What Jam Should I Use?

This is entirely up to you. I used raspberry jam for this particular iteration but strawberry, blackberry, or even grape would work well. I like to use jam because it’s a quick and easy way to spread fruit over the top of the wheel of brie. Some opt for fresh fruit but the jam is the easiest and blends well. If you’re looking for something less sweet, fig jam is another alternative.

Assembling the Pastry

I roll my pastry out into a rough 11-inch square and then place the brie in the center of the dough. Fold the four sides to the center and press down to secure. No frills. The egg wash is optional but adds an unbeatable final golden crust.

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Quickly Thaw Frozen Puff Pastry

Removing any sort of frozen pie or pastry crust from the freezer beforehand is my Achilles heel. I can never remember for the life of me. For this recipe, I used Pepperidge Farms frozen puff pastry sheets. They take about 45 minutes to thaw at room temp OR you can microwave a sheet for 5 seconds on each side to give yourself a major headstart. Do not microwave any longer. I let mine rest for about 10 minutes after this before unfolding and rolling out.

Do I Need to Remove the Rind from the Brie?

No, not unless you really want to. I leave mine on for simplicity as the cheese will be very soft after it’s baked and will easily slice with a cheese spreader or knife. Since the brie is wrapped in a pastry sheet, you’ll likely need a knife to grab a slice anyway.

If you do want to remove the top of the rind, simply cut the top 1/4 inch or so off the top of the wheel of brie. This will expose the cheese below the exterior shell. It makes for a more gooey top if you were to bake without a puff pastry for instance.

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