Baked Brie

Baked Brie is a yummy, melty appetizer with puff pastry and raspberry preserves, perfect for holiday parties and weekend get togethers.

If you’ve tried some of our most popular Appetizers at previous holiday parties, like Deviled Eggs, Chipotle Queso and Crab Artichoke Dip, you definitely need to make this baked brie recipe. Baked brie is a yummy, melty dish that is stylish enough for any occasion.

Baked Brie on serving platter with fresh raspberry garnish, apples and crackers, melted cheese showing

 

BAKED BRIE

This is one of those new recipes that you’ll want to share with all your friends. Baked brie is 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.

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, raspberry works wonderfully because of the crisp, tart flavor. 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.

Baked Brie will be the star of any holiday party finger food spread, or it can be a perfect starter to a special holiday meal followed by Baked Ham, Candied Yams, and Green Bean Casserole.

Baked Brie Collage

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HOW TO MAKE BAKED BRIE

  • Start by preheating the oven to 400 degrees and getting out the pastry. If you’re using frozen puff pastry, you’ll want to make sure that it’s properly thawed out.
  • Roll out the puff pastry on a large cutting board. You may want to 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.
  • Set the round of brie in the middle of the puff pastry and add the raspberry preserves to the top rind.
  • Fold the pastry over the top of the brie to cover it completely. Gently pinch the dough to keep it in place.
  • Set the brie, pastry and preserve assembled onto a baking sheet.
  • Mix together the egg and water to make an egg wash and brush it over the top of the pastry. Make sure to wipe away any of the egg wash that drips onto the cookie sheet to keep it from collecting underneath the brie.
  • Put it in the oven and let it bake for 35 to 40 minutes until it turns golden brown. Keep an eye on the brie and adjust the cook time if you see it completely melting.
  • Let it cool down for at least 5 minutes and then serve it up.
Baked Brie on serving platter with fresh raspberry garnish, apples and crackers

FREQUENTLY ASKED QUESTIONS

What other kinds of preserves can be used for Baked Brie?

You can use any flavor of preserves you’d like, but rich flavors like cranberry, apricot and fig jam work the best.

What can be added to the top of Baked Brie?

Sprinkle a little brown sugar or coarse sugar on top to give the baked brie a sweet crunch.

Can you add nuts to Baked Brie?

Yes! 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.

Are caramelized onions good with Baked Brie?

Absolutely! After the baked brie has cooled and you’re ready to serve it, serve it up with a side of caramelized onions for a zesty, bold flavor.

Baked Brie on serving platter with fresh raspberry garnish, apples and crackers, melted cheese showing

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HOW TO SERVE BAKED BRIE

  • 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: Baked Brie 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.

Baked Brie on serving platter with fresh raspberry garnish, apples and crackers, melted cheese showing

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Baked Brie

Baked brie is a yummy, melty appetizer with puff pastry and raspberry preserves, perfect for holiday parties and weekend get togethers.
Yield 4 Servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder

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
Keyword: Baked brie, brie

Baked Brie Collagedd

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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