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Baked Brie

Baked Brie in puff pastry with molten, jam-topped cheese and a deep golden, crisp crust. This French-inspired appetizer is sealed seam-side down, baked at 400°F, then rested for a thick, scoopable cheese set.
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Prep Time 10 minutes
Cook Time 25 minutes
rest 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 Use one sheet puff pastry.
Cheese and filling
  • 1 wheel (8 oz) brie About an 8-ounce wheel.
  • 0.3333 cup raspberry or fig jam Use raspberry or fig jam.
  • 2 tbsp pecans, chopped Chopped pecans.
  • 1 tbsp brown sugar Brown sugar for caramel flavor.
Egg wash and garnish
  • 1 large egg, beaten with 1 tablespoon water Beat the egg with water for egg wash.
  • 1 fresh rosemary for garnish Fresh rosemary, to garnish.
Serving
  • 1 crackers For serving.
  • 1 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 paper.
  2. Roll the puff pastry slightly and place the brie in the center.
  3. Spread the jam over the brie, then sprinkle with chopped pecans and brown sugar.
  4. Fold the pastry up over the brie, trimming excess and pressing the seams to seal.
Bake
  1. Flip the pastry seam-side down onto the lined sheet pan and brush the top with egg wash.
  2. Bake for 22–25 minutes at 400°F until the pastry is deep golden brown.
Rest and serve
  1. Rest the baked brie for 10 minutes so the cheese sets slightly.
  2. Garnish with fresh rosemary and serve with crackers and apple slices.

Notes

For the cleanest seal, press seams firmly so jam doesn’t leak during baking. Store leftovers covered in the refrigerator for up to 3 days; rewarm at 300°F until heated through. Freezing isn’t recommended because the pastry can soften when thawed. For a lower-sugar option, use a reduced-sugar raspberry or fig jam.