Description
This Baked Brie in Puff Pastry is a decadent and elegant appetizer featuring a wheel of creamy brie cheese wrapped in flaky puff pastry, layered with sweet cranberry sauce, fresh herbs, crunchy nuts, and a drizzle of honey. Perfect for entertaining, it bakes to a golden, crisp crust and melts the cheese to gooey perfection inside.
Ingredients
Units
Scale
Pastry and Cheese
- 1 sheet puff pastry, defrosted if frozen
- 8 ounces brie cheese, 1 cheese wheel
- all-purpose flour, for dusting
Fillings and Toppings
- 1/4 cup cranberry sauce, fig jam, or strawberry jam
- 1/2 teaspoon chopped rosemary
- 1/2 teaspoon chopped thyme
- 1/4 cup walnuts or pecans, roughly chopped
- 1 tablespoon honey
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the Oven: Set your oven rack to the middle position and preheat the oven to 400ºF (190ºC). Line a baking sheet with parchment paper and set it aside.
- Defrost the Pastry: Remove the frozen puff pastry sheet from its packaging and place it on a sheet tray at room temperature until it defrosts and becomes cool but pliable, about 40 minutes. If not using immediately, cover it with plastic wrap and refrigerate.
- Prepare the Eggwash: In a small bowl, whisk together one large egg and one tablespoon of water until smooth. Set aside for brushing the pastry later.
- Roll the Pastry: Lightly flour your work surface and place the defrosted puff pastry on it. If sticky, dust lightly with flour. Using a rolling pin, gently press the pastry into an 11-inch square, being careful not to press too hard to keep the layers intact.
- Add the Filling: Place the brie cheese in the center of the rolled pastry. Evenly spread ¼ cup of cranberry sauce (or your chosen jam) on top of the brie. Sprinkle the chopped rosemary and thyme over the jam, then scatter the chopped walnuts or pecans. Drizzle 1 tablespoon of honey on top to add sweetness.
- Wrap the Brie: Bring one corner of the pastry up and over the brie, brushing the edge with egg wash to help seal. Continue wrapping the brie by pleating the pastry around it, pressing down gently to remove any air pockets and brushing the folds with egg wash to secure. Press edges and the top lightly to seal completely.
- Create Vents: Brush the entire surface of the wrapped brie with the egg wash. Using a knife, make shallow scores about ½ inch apart and 1 inch long to create vents for steam to escape during baking; this will prevent excessive puffing on the surface.
- Bake: Transfer the wrapped brie onto the prepared parchment-lined baking sheet. Bake in the preheated oven until the pastry is golden brown and crisp, about 30 to 35 minutes.
- Let it Cool: Remove from the oven and allow the baked brie to rest on the baking sheet for 5 to 10 minutes. Serve warm with crackers, baguettes, crostini, or fresh fruit for dipping.
Notes
- Ensure your puff pastry is never too warm to handle; keep it chilled if you need to pause the process to maintain flaky layers.
- You can substitute the nuts with toasted almonds or omit them for a nut-free version.
- Use your favorite jam or fruit preserves based on seasonality or preference for unique flavor twists.
- For easier serving, slice the baked brie shortly after resting but while still warm and gooey.
- Double the recipe and bake two smaller bries for larger gatherings instead of one large one.
Nutrition
- Serving Size: 1 slice (based on 16 servings)
- Calories: 170 kcal
- Sugar: 6 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
