Baked Brie

by Sabrina Snyder

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2 Comments

4 Servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
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Try this delicious Baked Brie recipe this Holiday Season. A perfect appetizer to impress all your guests at parties and weekend get-togethers.

If you’ve tried some of my most popular Appetizers at previous holiday parties, like Cranberry Pecan Cheese Ball and Baked Fontina Cheese Dip, you definitely need to make this baked brie recipe.

top down view of finished appetizer
Image collage with image of brie with raspberry preserves on top and brie covered in pastry dough
collage of cheese spilling out of pastry dough
Recipe Snapshot

Why You’ll Love This Baked Brie?

  • Easy to make while still achieving the look of a fancy appetizer that is sure to impress!
  • It’s delicious, melty goodness with just the perfect hint of tart fruit!

Sabrina’s Baked Brie Recipe

Baked Brie is a yummy, melty dish that is stylish enough for any occasion. This is one of those new recipes that you’ll want to share with all your friends. It’s a great blend of easy and fancy, especially if you want something to serve at your next party that you don’t need to work all day to make.

Recipe Card

Dinner, then Dessert

Baked Brie Recipe

Try this delicious Baked Brie recipe this Holiday Season. A perfect appetizer to impress all your guests at parties and weekend get-togethers.
Yield 4 Servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
top down view of finished appetizer
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Ingredients
 

  • 1 sheet puff pastry , ½ a box
  • 1 wheel Brie cheese
  • 1/3 cup raspberry preserves
  • 1 large egg
  • 1 tablespoon water

Instructions

  • Preheat the oven to 400 degrees.
  • Open the sheet of puff pastry onto a large cutting board and using a floured rolling pin, roll the dough to ¼ inch thick.
  • Add the puff pastry to a baking sheet.
  • Add brie in the middle of the puff pastry.
  • Gently spoon on the raspberry preserves on top of the brie.
  • Fold the puff pastry over the brie to form into a bundle.
  • Whisk together the egg and water and brush is over the puff pastry bundle.
  • Wipe away any egg that drips onto the baking sheet.
  • Bake for 35-40 minutes or until golden brown.
  • Cool for a few minutes before gently using a spatula to move the bundle to your serving platter with cracker for serving with a small serving knife.

Nutrition

Calories: 166kcal | Carbohydrates: 20g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 226mg | Sodium: 97mg | Potassium: 106mg | Fiber: 1g | Sugar: 14g | Vitamin A: 328IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

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Note from Sabrina

Want your Baked Brie to steal the show? Keep the pastry cold while you work with it, and trim away any excess so the layers bake up crisp instead of thick and doughy. Seal the edges well to help keep all that cheesy goodness from leaking out the sides. Chill your baked brie prior to baking so it easily holds its shape.

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About this Recipe

Brie has a naturally earthy, nutty flavor that compliments the light, crunchy flavor of puff pastry perfectly. You can serve it up with any assortment of fruit preserves you’d like. Easy baked brie is fantastic, and you don’t need a sharp knife to cut through it because baking the rind makes it soft without making it fall apart.

Recipe Tips & Tricks

  • If you’re using frozen puff pastry, make sure it’s fully thawed.
  • Lightly dust the board and the rolling pin you’re about to use with flour to keep the pastry dough from sticking.
  • Roll the pastry dough out until it’s about 1/4th of an inch thick. Make sure that it’s evenly flattened.
  • Wipe away any egg wash that drips onto the cookie sheet to keep it from collecting under the brie.

Serving Ideas

Baked Brie will be the star of any holiday party finger food spread. After it has cooled and you’re ready to serve it, serve it up with a side of Caramelized Onions for a zesty, bold flavor or it can be a perfect starter to a special holiday meal followed by Baked Ham, Candied Yams, and Green Bean Casserole.

How to Store

  • Serve: You shouldn’t leave baked brie out for longer than 2 hours at room temperature.
  • Store: Let your leftovers cool to room temperature and then store them in an airtight container. Your baked brie will be good for up to 4 days.
  • Freeze: Your appetizer is best enjoyed straight out of the oven or the fridge, but you can freeze it tightly wrapped for up to 4 months. Thaw overnight and reheat in the oven to serve.

Variations

  • Preserves: You can use any flavor of preserves you’d like, but rich flavors like cranberry, apricot and fig jam work the best.
  • Sweet Crunch: Sprinkle a little brown sugar or coarse sugar on top to give the baked brie a sweet crunch.
  • Nuts: Finely slice or chop pecans, walnuts or cashews and set them on top to bake along with the pastry. Make sure not to let them burn.

More Delicious Cheese Appitizers

Brie wrapped in puff pastry pin image

Photo used in previous post:

cheese spilling out of pastry
previous pin image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I haven’t made this recipe yet. I’m wondering if it can be prepared ahead of time and kept in the refrigerator until time to bake it.

    Reply

    1. The puff pastry being in the refrigerator for that long isn’t a great idea. If you want to assemble it and freeze it. You can thaw for 20 minutes before baking.

      Reply