Baked Brie in Puff Pastry

Baked Brie in Puff Pastry

Makes 10 to 12 servings

Like all of the best appetizers, this one rates low on the difficulty scale and high on the delivery scale. All you do is wrap a wheel of brie in a thawed sheet of puff pastry and bake until golden, but the combination of warm, melted cheese and crispy pastry is virtually impossible to resist.

INGREDIENTS:

  • 1 sheet puff pastry, thawed
  • all-purpose flour, for rolling
  • 1 round brie cheese (8 to 12 ounces, 5- to 7-inch diameter)
  • 1 large egg, beaten
  • optional extra: See Variations
  • baguette slices or crackers, for serving

PREPARATION:

  1. Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment and set aside, or set out a pie plate.
  2. Roll out the puff pastry. Dust a work surface with a small amount of flour. Unwrap the puff pastry and place it on the flour. Coat a rolling pin with a little flour and roll out the puff pastry into a rough 11-inch square. No need to get out a ruler; it’s fine to estimate.
  3. Wrap the brie in the pastry. Place the round of brie in the middle of the pastry. Top with any optional extra toppings, if using. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.
  4. Transfer the wrapped brie to the baking sheet or pie plate. Place the wrapped brie to the baking sheet or pie plate. If the pastry has warmed and is no longer cool to the touch at this point, place in the refrigerator for 10 minutes, or until you’re ready to bake and serve.
  5. Brush with egg. Brush the pastry all over with the beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie.
  6. Bake until the pastry is deep golden-brown, about 35 to 40 minutes. 
  7. Set aside to cool for 5 to 10 minutes. This gives the hot cheese time to firm up a little. Cut into the brie early and most of it will gush right out—which is still delicious, but less tidy.
  8. Use the parchment paper to transfer the brie to a serving plate. If you baked it in a pie plate, serve straight from the plate, but double check that the plate has cooled enough to handle. Arrange sliced baguette or crackers around the brie and serve while warm.

Cook’s Notes

  • Pie dough is an excellent alternative to puff pastry with this recipe.
  • The brie can be wrapped in pastry and kept refrigerated for up to a day before baking and serving. Brush with egg wash just before baking.

Baked Brie Variations

  • Jam & Brie: Top with a few spoonfuls jam or preserves, like raspberry jam, apricot jam or jalapeño jelly.
  • Honey & Nuts: Top with a few spoonfuls of honey and toasted, chopped nuts, especially walnuts or pecans.
  • Cranberry Sauce: Top with a few spoonfuls of store-bought or homemade cranberry sauce.
  • Baked Apples: Slice or chop any tart baking apple and cook with butter over low heat until soft and warmed through. Scoop on top of the brie.
  • Caramelized Onions: Slowly caramelize 1 onion over low heat until very brown, soft, and sweet-tasting. You can stir in a few teaspoons of brown sugar or balsamic vinegar if you like. Scoop over the brie.
  • Onions & Mushrooms: Caramelize 1 onion and add chopped or sliced mushrooms in the last half of cooking.

Recipe by Emma Christensen, The Kitchn

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