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Baked Brie

Baked Brie in puff pastry with molten, golden cheese and a jam-pecan filling. Fold, seal, and bake at 400°F until deeply golden, then rest so the brie sets slightly for easy slicing and dipping.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry and brie base
  • 1 sheet puff pastry, thawed Use a sheet puff pastry; keep it chilled until ready to assemble.
  • 1 wheel (8 oz) brie One wheel of brie for a gooey center.
Jam, nuts, and sugar filling
  • 0.33 cup raspberry or fig jam Raspberry or fig jam both work for a sweet, tangy center.
  • 2 tbsp pecans, chopped Chopped pecans add texture under the melted cheese.
  • 1 tbsp brown sugar Brown sugar helps caramelize the top.
Egg wash and garnish
  • 1 large egg, beaten with water Brushed on the folded pastry for a shiny, crisp crust.
  • 1 tbsp fresh rosemary for garnish Use fresh rosemary leaves for aromatic garnish just before serving.
Serving sides
  • 1 crackers Serve for dipping.
  • 1 apple slices Serve for sweet-tart bites alongside the brie.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F and line a baking sheet with parchment so the brie won’t stick.
Assemble the brie
  1. Roll the puff pastry slightly and place the brie in the center, leaving pastry border for folding.
  2. Spread jam over the brie, then sprinkle with pecans and brown sugar so the filling stays concentrated in the center.
  3. Fold the pastry up over the brie, trimming excess and pressing seams to seal.
  4. Flip seam-side down onto the baking sheet, then brush with egg wash for a golden, glossy crust.
Bake and rest
  1. Bake 22-25 minutes at 400°F until deep golden brown so the pastry puffs and crisps around the cheese.
  2. Rest 10 minutes so the cheese sets slightly, making it easier to scoop and dip without running immediately.
  3. Garnish with fresh rosemary and serve with crackers and apple slices for contrast in texture and flavor.

Notes

Pro tip: Press the pastry seams firmly before baking so the jam doesn’t leak; if your pastry warms quickly, chill assembled brie for 5 minutes before baking. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through, but expect a softer center. Freezing is not recommended for best pastry texture. Dietary swap: use an egg-free egg wash alternative (such as a little plant milk plus a thin brush of oil) if needed.