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Baked Brie

Baked brie in puff pastry with molten, oozy cheese and a deep golden crust. Easy French-inspired appetizer with raspberry or fig jam, pecans, and a short 10-minute rest for the filling to set slightly.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry
  • 1 sheet puff pastry thawed
Cheese and filling
  • 1 wheel (8 oz) brie
  • 0.33 cup raspberry or fig jam
  • 2 tbsp pecans, chopped
  • 1 tbsp brown sugar
  • 1 large egg beaten with 1 tbsp water
Garnish and serving
  • 1 fresh rosemary for garnish
  • 1 crackers and apple slices for serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F and line a sheet pan with parchment for easy release.
  2. Roll the puff pastry slightly, then place the brie in the center.
  3. Spread the raspberry or fig jam over the brie, then sprinkle with the chopped pecans and brown sugar.
  4. Fold the pastry up over the brie, trim any excess, and press the seams to seal.
  5. Flip the brie seam-side down onto the baking sheet, then brush the pastry with the egg wash.
Bake and finish
  1. Bake at 400°F for 22-25 minutes until the puff pastry is deep golden brown.
  2. Rest the baked brie for 10 minutes so the cheese sets slightly.
  3. Garnish with fresh rosemary, then serve with crackers and apple slices.

Notes

Pro tip: Seal the seams tightly before baking so the jam and melted brie don’t leak out. Refrigerate leftovers in an airtight container up to 3 days; rewarm at 350°F until warmed through, or serve cold. Freezing is not recommended because the pastry texture can soften. For a lighter option, use reduced-fat brie and keep the jam portion the same to maintain sweetness without excess richness.