Baked Brie Recipe

This sophisticated Baked Brie Recipe enrobes a creamy wheel of French cheese in a flaky, golden puff pastry jacket. By slicing the wheel and sandwiching apricot preserves in the center, you create a molten, sweet-and-savory masterpiece that is the undisputed star of any holiday appetizer spread.

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Baked Brie Ingredients

The Cheese Center:

• 1 (8 ounce) wheel Brie Cheese: Look for a firm wheel (not wedges) so it holds its shape inside the pastry. Do not remove the rind; it is edible and necessary to contain the molten cheese.
• 3 tablespoons Apricot or Peach Preserves: The fruit sweetness cuts through the rich, fatty cheese.

The Pastry Shell:

• 1 sheet Frozen Puff Pastry: Thawed but still cold. This provides the buttery, shattering layers.
• 1 Egg White: Beaten. Used as a glaze to give the pastry a professional golden sheen.

How To Make Baked Brie

1. Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to catch any potential drips.
2. Split the Wheel: Ensure the Brie is very cold (it slices easier). Using a sharp knife, carefully slice the wheel horizontally in half, creating two circles (like a layer cake).
3. Fill: Spread the apricot preserves generously over the cut side of the bottom circle. Place the top circle of cheese (rind-side up) back onto the jam to reform the wheel.
4. Wrap: Unfold the thawed puff pastry sheet on a lightly floured surface. Place the stuffed Brie wheel in the center. Fold the corners of the pastry up and over the cheese, pleating it as you go to fully enclose the wheel. Pinch the seams tightly to seal.
5. Glaze: Flip the wrapped bundle over so the seam side is down on the prepared baking sheet. Brush the entire surface and sides of the pastry with the beaten egg white. Decor Tip: You can use leftover pastry scraps to cut out leaves or shapes and stick them on top with egg white.
6. Bake: Bake in the preheated oven for 30 minutes. The pastry should be deep golden brown and puffed.
7. Rest and Serve: Let the Brie rest on the baking sheet for 10 minutes before serving. This is crucial—if you cut into it immediately, the cheese will run out like soup. Serve warm.

Recipe Tips

• Thawing Pastry: Thaw puff pastry in the fridge overnight or on the counter for 30 minutes. It must be pliable but cold. If it gets warm and sticky, the butter layers will melt, and it won’t puff.
• Jam Variations: Apricot is classic, but fig jam, raspberry preserves, or even cranberry sauce work beautifully. Just avoid very watery jellies.
• The “Leak” Fear: If you are worried about leaks, you don’t have to slice the Brie. You can just pile the jam on top of the whole wheel and wrap it up. It’s less messy but distributes the fruit differently.
• Seal Tight: When wrapping, ensure there are no gaps. Pinch the dough firmly. A leak means melted cheese on the pan instead of inside the crust.

What To Serve With Baked Brie

• Apple Slices: Tart Granny Smith slices are the perfect scoop.
• Crackers: Sturdy water crackers or artisan crisps.
• Baguette: Toasted rounds of French bread.
• Walnuts: Serve a bowl of nuts on the side for texture.

How To Store Baked Brie

• Refrigerate: Wrap leftovers in foil and store in the fridge for up to 3 days.
• Reheat: Place on a baking sheet and warm in a 350°F oven for 10-15 minutes until the cheese is soft again. Microwave reheating makes the pastry soggy.
• Freeze: Assemble the raw, wrapped Brie and freeze it. You can bake it directly from frozen (add 10-15 minutes to the baking time).

Baked Brie Nutrition Facts

• Calories: 286 kcal
• Fat: 20g
• Carbohydrates: 19g
• Protein: 9g
• Sodium: 350mg

Nutrition information is estimated per serving.

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