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Baked Brie

Baked brie in puff pastry with molten, jammy cheese and a deep golden crust. Wrapped, sealed, and baked until the exterior is crisp, then rested for a thicker, scoopable melt.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: French-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry and brie
  • 1 sheet puff pastry, thawed Use a thawed sheet for easy wrapping and clean sealing.
  • 1 wheel brie 8 ounces wheel.
Jam topping and filling
  • 0.33 cup raspberry or fig jam Choose raspberry for bright flavor or fig for deeper sweetness.
  • 2 tbsp pecans, chopped Adds crunch against the soft brie.
  • 1 tbsp brown sugar Helps caramelize the jam topping.
Egg wash and garnish
  • 1 large egg, beaten with water Beat 1 tablespoon water with the egg for sealing and browning.
  • 1 fresh rosemary for garnish Use sparingly for an aromatic finish.
Serving sides
  • 1 crackers and apple slices for serving Serve hot for best melty texture.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 400F and line a baking sheet with parchment for easy release and even browning.
  2. Roll the puff pastry slightly and place the brie in the center to create enough pastry to wrap over the cheese.
Assemble
  1. Spread the jam over the brie, then sprinkle with the chopped pecans and brown sugar to build a sweet, crunchy topping.
  2. Fold the pastry up over the brie, trimming excess and pressing the seams to seal so the filling stays contained.
  3. Flip the pastry seam-side down onto the baking sheet, then brush with egg wash for a glossy, golden crust.
Bake and rest
  1. Bake at 400F for 22-25 minutes until deep golden brown for a crisp exterior and melted center.
  2. Rest 10 minutes so the cheese sets slightly, then garnish with rosemary and serve with crackers and apple slices.

Notes

Pro tip: Seal the pastry seams firmly—if they gap, the jam can leak and burn. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350F until warm (pastry won’t be as crisp as freshly baked). Freezing is not recommended due to texture changes in both brie and puff pastry. For a lighter option, use reduced-fat brie or a lower-sugar jam.