Baked Brie in Puff Pastry

January 5, 2012

The first time I tasted Brie cheese was at a local restaurant several years ago; it was served hot and topped with candied pecans and apricot preserves, alongside a sliced baguette and fresh fruit. I was immediately hooked by the creamy, earthy flavor, especially delicious in combination with the sweetness of the fruit. I knew I had to make something similar next time we had guests! And so this baked Brie recipe from the ATK Family Cookbook has become a staple appetizer at our annual Christmas open house. Although it looks fancy, it’s super easy to put together since it uses frozen puff pastry dough. (Homemade puff pastry is one recipe I have not yet had the courage to attempt!) It’s a perfect low-stress hot appetizer since it can be made up to a day ahead of time and then thrown in the oven about an hour before the party starts. Since it has to cool for a half hour before serving, the oven is freed up for any last-minute hot appetizers that you have planned. Letting the Brie cool slightly also keeps it from oozing all over the serving platter or board – it stays melty enough to spread without being entirely liquid. My favorite accompaniment is still sliced baguette, just like the first time!

Baked brie

To make ahead: Prepare through step 1. Refrigerate, wrapped tightly in plastic wrap, for up to 24 hours. Continue with with step 2.

Serves 8-10


  • 1  sheet frozen puff pastry (9 by 9.5 inch), thawed
  • 1  large egg, lightly beaten
  • 1  (8 ounce) wheel firm Brie cheese
  • 1/4  cup apricot preserves


  1. Roll the puff pastry into a 12-inch square on a lightly floured surface. Trim the pastry into a 9-inch circle with a paring knife (my silicone pastry mat has markings for 8/10/12 inch rounds, but you can also use a 9-inch pie plate to measure). Brush the edges lightly with beaten egg. Place the Brie in the center of the pastry circle and wrap, pleating the edges decoratively and leaving an exposed circle for putting the preserves in after baking.
  2. Brush the exterior of the pastry with beaten egg and transfer to a parchment-lined baking sheet. Freeze for 20 minutes.
  3. Adjust oven rack to middle position and heat to 425 degrees F. Bake the cheese until the exterior is a deep golden brown, 20 to 25 minutes.
  4. Transfer to a wire rack. Spoon the preserves into the exposed center on the Brie and cool for about 30 minutes. Serves with crackers or slices of baguette.

One comment

  1. […] of on my own to eat. In addition to serving blocks of various cheeses, I’ve always made a baked brie wrapped in puff pastry. But this year we skipped the baked cheese and I brought back this zesty […]

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