Baked Brie
Updated Nov. 3, 2023
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 or more servings
- 1piece of brie or Camembert, 4 to 8 ounces, cold
- 1sheet puff pastry, chilled but not frozen
- 2tablespoons thick jam or marmalade, any flavor
- 1egg beaten with 1 tablespoon water
- 1tablespoon demerara sugar (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
47 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 32 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 400 degrees. Using a large chef’s knife, cut the white rind off the top of the brie and discard. (This works best when the cheese is very cold.)
- Step 2
Roll the chilled dough to about ⅛-inch thick. Transfer the rolled dough to a baking sheet covered with parchment paper. Place the brie at the center of the dough square and then spread the jam over the top of cheese. Drape the four corners of the dough, one at a time, across the brie to enclose it. If there is too much overlapping dough, trim the sides before draping. You want the dough to just cover the brie.
- Step 3
Brush the egg wash over the brie, making sure it does not pool where it meets the tray or it will stick. Sprinkle with the sugar if using. Bake on the middle rack of the oven for 35 to 45 minutes, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.
Private Notes
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Cooking Notes
Baked Brie
I found that cutting the brie in half horizontally like a layer cake and adding the preserves in between the layers is the best method. Shout out to Rachel Ray for this tip.
Catherine DiNardo
There is no need, in my opinion, to remove the rind. Also, you can bake it in a ceramic pie pan just in case any of the gooey deliciousness runs out of the pastry (and it looks nice to serve it that way also).
Dan Findlay
Remove and discard the rind? Sacre bleu!
Mel
This is not great once it (pastry) gets cool.
Skip the puff pastry; spread dijon mustard on top of brie; top with quince jam or marmalade and bake in 350 degree oven for 15 minutes.
Still great when it cools down.
Kathy
Since I don't always have time to make puff pastry, I use Pillsbury Crescent rolls, opened up, rolled out flat into a pie plate or baking dish, press seams together, spread with jam, add brie, close up dough on all sides to top, add a little more jam and sliced almonds before baking...yum! I also like apricot preserves or jam with this...
dobes
Do you think you need to take off the rind for this recipe? I most often make a small baked brie for myself for dinner by simply popping it into the oven bare or perhaps with a bit of pesto brushed on top. When I press the top and can feel that it's very soft inside, it's ready, and I eat the soft warm cheese, rind and all, piled onto cucumber and red pepper slices. It's my favorite dinner. This looks nice for parties -- but why does the rind have to come off?
Brad
I like savory versions of this. Fry shallots and mushrooms in butter; or shallots and walnut with pomegranate molasses.
Nancy Ludowise
A restaurant here drizzles honey over this after it cools just a bit. It it's served with quartered strawberries and very thin slices of apple. Superb.
Vernonstwhiz
I worry about people who dig into the soft part of the cheese and leave the rind.
Young
Meh. I think this needs to have a video to show how to fold the pastry over the brie so that it doesn't look like a prairie patty. Also? Don't use blackberry preserves, or anything blue/purple. It will blend with the brie to create a hideous shade of gray.
Sheiila
So many wonderful options.. Here is another one:
Split the brie in half horizontally. Spoon several tablespoons of the jam on top of the bottom half. Next sprinkle the brown sugar over the jam. Sprinkle raisins, craisins, and the nuts over the brown sugar. Cover the filling with the top half of the brie. After wrapping the brie w/ the pastry and shmearing it w/the egg wash, sprinkle the top with brown sugar and chopped nuts.
Judith
Have done this with phyllo. Think it works better. On the phyllo put jam under brie (with rind) . Fold phyllo over cheese, trimming and wrapping to make a fairly neat package with a flattish top. Flip over and lightly press down onto baking sheet. Bake.
Terry
Cutting the cold rind with a vegetable peeler is easier than a chef's knife!
Ioana
I've been making baked brie in puff pastry for years now but never removed the rind! Also, instead of the jam I use a handful of dried apricots and cranberries, chopped, and a good handful of roasted chopped pecans, both under and on top of the brie. And two sheets of puff pastry, making sort of a pie of it. It always disappears very, very fast from the table! :))))
Susan
Delicious! Also terrific with fig jam!
Joyous
This was absolutely fabulous! It disappeared almost instantly on NYE. I did not cut off the rind.
Jennifer S.
Absolutely delicious and a crowd favorite! Keep puff pastry on hand to make in a pinch for unexpected guests or a ladies wine night!
Christian Loredo
As an indiscriminate aficionado (and avid eater!) of all cheeses, I absolutely loved this recipe and added it to my repertoire of culinary delights. Not only is it delicious, it's a bonafide crowd pleaser! And as I aim to please, my friends vary from 'sweet to sour'... both in tastes as well as personalities. Thus I serve this up with sides of fig jam (my recommendation), tart marmalades, and a variety of mustards (spicy, course, dijon, and an odd favorite amongst the "mussies" was the honey!
Suzanne
I found measuring the puff pastry to make sure it doesn’t overlap too much is key. Very easy to follow I used fig jam and it came out perfect.
Emily
I made this for boba party circa 2024! It was a big hit. Don’t forget to trim off excess puff pastry, and really try to seal it so the Brie doesn’t bleed out!
TS
Made just as instructed and it was just delicious. A beautiful melding of flavors, elevating each ingredient. Will make again, as it was super easy and quick, as well! Also, I will try some of the other jam ideas per other notes!
Jamie
Used a larger Brie and had to cut it down to size. I think it needed the rind on the sides because it all leaked out. Will try it with intact rinds on the sides next time.
Jolene
15 minutes in my brie escaped its dough & made a huge mess. How do you seal the puff pastry? There's no mention in the recipe of how to keep the melting cheese from unfolding the dough.
Sandi B
Made this tonight and we loved it. Simple to make and would be an impressive and easy appetizer. I listened to others and cut the Brie in half and used fig jam. Will make this again., where was this recipe when I used to have dinner parties.
Tish
This is easy peasy and super tasty. My Brie escaped its puff pastry container, but that was fine. I got to eat that up before moving to the serving dish. I used cherry peach preserves that I found in my sister’s fridge. Should have used more!
Connie Evans
Heaven! I topped the brie with fig paste and sliced almonds. Huge hit!
Diane K
I wanted something different and more savory so instead of jam, I used gochujang and honey. I think it would have worked better to cut the brie in half and put it between the halves as it seemed to get lost. What I did taste of the gochujang was great, though. Next time I will use quite a bit more and layer it.
Eddie’s Daughter
I paid tuition by following the directions with precision. Focused so much on “no overlapping” puff pastry that a crack developed, and cheese and jam escaped during the cooking process. Melted cheese with crusty sugar made a hideous mess to clean up just before guests arrived. My advise? Overlap the dough. Or, as others have written, skip it all together.
Christine Turner
Oh, so perfect! With it's delicious creamy texture and versatility, it's a warm comfort food as well as a simple yet showy dish to bring along. I used a 16 oz store bought wheel of brie and orange marmalade, made just as the recipe was written, and everyone raved about it. I did take an extra minute to overlap and seal the pastry edges, which seemed to prevent leaks. Next I'm looking forward to trying some of the variations mentioned in the notes. Definitely being added to my meal rotation!
Kathi McKeown
I have made this but cut the cheese horizontally, then putting cherry preserves between layers of Brie. I also have not cut off the white rind on top but believe I will try that next time I make it. I bake and serve mine in a deep dish pie plate.
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