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Baked Brie

Baked brie in puff pastry with a jam-and-pecan topping, baked until deep golden and blistered. Sliced open, it reveals molten brie that’s ready to dip with crackers and apple slices.
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Prep Time 10 minutes
Cook Time 25 minutes
rest 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: French-inspired
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

puff pastry
  • 1 sheet puff pastry, thawed Thaw according to package directions so it rolls easily.
brie
  • 8 oz brie Use an 8-ounce wheel for the best fit in the pastry.
jam topping
  • 0.3333333333 cup raspberry or fig jam Choose raspberry for classic sweetness or fig for deeper flavor.
  • 2 tbsp pecans, chopped Roughly chop for a crunch layer.
  • 1 tbsp brown sugar Adds caramel notes as it bakes.
egg wash
  • 1 large egg, beaten with 1 tablespoon water Used only to brush the pastry for browning and shine.
garnish and serving
  • 1 fresh rosemary for garnish Add after resting so it stays aromatic.
  • 1 crackers and apple slices for serving Serve alongside for dipping.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 400F and line a sheet pan with parchment for easy release and clean-up.
  2. Roll the puff pastry slightly and place the brie wheel in the center, keeping it evenly placed so the pastry wraps uniformly.
  3. Spread the jam over the brie and sprinkle with chopped pecans and brown sugar for a sweet, crunchy center.
  4. Fold the pastry up over the brie, trim any excess, and press the seams to seal so the cheese won’t leak.
  5. Flip the brie seam-side down onto the baking sheet, then brush the pastry with egg wash for a glossy finish.
Bake, rest, and serve
  1. Bake for 22-25 minutes at 400F until deep golden brown for a puffed, blistered crust.
  2. Rest for 10 minutes so the cheese sets slightly, making slices cleaner and easier to dip.
  3. Garnish with fresh rosemary and serve with crackers and apple slices for the final dipping platter.

Notes

To keep the crust from leaking, press the pastry seams firmly and ensure the brie is sealed before baking. Refrigerate leftovers in an airtight container up to 3 days; reheat at 350F until warmed through. For freezing: freeze baked brie after resting up to 2 months, then reheat at 350F until hot. Dietary swap: use a dairy-free brie-style wheel (or well-chilled vegan cheese) for a dairy-free version with a similar melty texture.