Baked Brie with Pastry

I stumbled onto baked Brie one autumn evening when a friend showed up unannounced and I had nothing but cheese and a forgotten pack of pastry in the fridge. Twenty minutes later, we were tearing into this golden, molten masterpiece with our hands. It's been my secret weapon ever since.

I once made this for a small dinner party and watched three grown adults stand around the baking sheet, waiting for it to cool just enough to eat. No one sat down until it was gone. That's when I realized this wasn't just an appetizer, it was a conversation starter.

Ingredients

• Brie cheese (200–250 g wheel): Choose one that's firm to the touch, not overripe, or it'll leak everywhere in the oven.
• Puff pastry (1 sheet, thawed): Let it sit at room temperature for about 10 minutes so it unfolds without cracking.
• Fruit preserves (2 tbsp): Apricot is my go-to, but fig or raspberry add a gorgeous tartness that cuts through the richness.
• Chopped nuts (2 tbsp, optional): Walnuts or pecans bring a toasty crunch that makes every bite more interesting.
• Egg (1 whole): Beaten with a splash of water, this gives the pastry that bakery-quality shine.
• Water (1 tbsp): Just enough to loosen the egg wash so it brushes on smoothly.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and line a baking sheet with parchment. This step matters more than you think, trust me, cleanup is a breeze.

Lay out the pastry:

Unroll the puff pastry on a lightly floured surface and smooth out any creases with your hands.

Top the Brie:

Place the Brie in the center, then spoon the preserves over the top and scatter the nuts if you're using them. Don't overthink it, rustic is the vibe here.

Wrap it up:

Fold the pastry edges up and over the cheese, trimming off any bulky excess, then press gently to seal. Flip it seam-side down onto your prepared sheet.

Brush with egg wash:

Beat the egg and water together, then brush the whole surface generously. This is what turns it golden and glossy.

Bake until golden:

Slide it into the oven for 18–22 minutes, watching for that deep amber color and crisp texture.

Rest and serve:

Let it sit for 5 minutes before slicing in. Serve it warm with crackers or baguette slices and watch it disappear.

Save to Pinterest

There's something about standing in the kitchen with someone, passing crackers back and forth while the cheese is still gooey, that makes the whole thing feel less like hosting and more like hanging out. That's the real magic of this dish.

Flavor Variations I Love

Swap the preserves for a drizzle of honey or maple syrup if you want something lighter and less jammy. I've also tucked fresh thyme or rosemary under the pastry before wrapping, and the herbal note makes it feel fancy without any extra effort. Once I even added a thin layer of caramelized onions, and it became the star of the whole evening.

What to Serve It With

I always put out a mix of crackers, sliced baguette, and maybe some apple or pear slices for contrast. The fruit's crispness plays beautifully against the warm, creamy cheese. If you're feeling extra, a handful of grapes or dried apricots on the board makes it look like you planned everything.

Storage and Timing Tips

This is absolutely best eaten fresh from the oven, but you can assemble it a few hours ahead and keep it covered in the fridge until you're ready to bake. I've done this countless times when I'm juggling multiple dishes. Just remember to add a couple extra minutes to the bake time if it's going in cold.

• Leftovers can be gently reheated in a 180°C (350°F) oven for about 8 minutes.
• Don't microwave it or the pastry will go soggy and sad.
• If you have extra pastry scraps, cut them into shapes and bake them alongside for a little bonus snack.

Save to Pinterest

Every time I pull this out of the oven, I'm reminded that the best recipes aren't complicated, they're just generous. Make it once and you'll keep it in your back pocket forever.

Frequently asked questions about this recipe

→ What type of cheese is best for this dish?

Brie cheese wheels around 200-250g work perfectly due to their creamy texture and mild flavor that melts beautifully under pastry.

→ Can I substitute the fruit preserves?

Yes, alternatives like honey or maple syrup add a different sweetness that pairs well with Brie and pastry.

→ How should the pastry be prepared before baking?

Use thawed puff pastry, wrap the Brie, seal the edges well, and brush with an egg wash for a golden, crisp finish.

→ What nuts complement the flavors best?

Chopped walnuts or pecans add texture and a subtle nuttiness that balances the creamy cheese and sweet preserves.

→ What are ideal serving suggestions?

Serve warm with crackers or sliced baguette to enjoy contrasting textures and easy sharing.

→ Can herbs be added for extra flavor?

Fresh thyme or rosemary can be added before wrapping to introduce aromatic notes enhancing the overall taste.