Baked brie in puff pastry
If you need an impressive appetizer that’s quick, easy, and uses just a few ingredients, this baked brie in puff pastry is an excellent choice. Southern-cuisine expert and cookbook author Diana Rattray has created more than baked brie in puff pastry,000 recipes and articles in her 20 years as a food writer.
Cara is a commercial food, drink and product photographer based in London. She has produced photography for: Rowse Honey, Octopus Books, Kyle Books, The Spruce Eats, Mamamade, Vegan Food and Living, Spoon Cereals, Walnut Magazine and Soopergood. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.
Baked brie is versatile as well. The rind on a wheel of brie is edible and adds to the unique flavor of the cheese, so there’s no need to remove it. If you prefer it without the rind, you may slice it off before wrapping. Serve the brie on a round plate or platter with a cheese knife or butter knife and crackers, sliced fresh apples or pears, toasted baguette slices, or breadsticks. Line a rimmed baking sheet with parchment paper. Unfold the sheet of pastry on a floured surface. Roll the pastry out to a 12-inch square and trim the corners to make a circle.
Save the trimmings to decorate the top, if desired. Spread the jam in the center of the pastry. Place the wheel of brie cheese on top of the jam. Whisk together the egg and water in a small bowl. Brush the egg wash around the edge of the pastry. Fold the pastry up over the wheel of brie, gently pressing to seal. Brush the seams with more egg wash.
Place the pastry-wrapped brie seam-side down on the prepared baking sheet. Brush the top and sides of the pastry with egg wash. If desired, cut the pastry trimmings into decorative shapes, place them on top of the pastry round, and brush lightly with more egg wash. Refrigerate the pastry-wrapped brie for 15 to 20 minutes. Heat the oven to 400 F. Bake the wrapped brie until golden brown, 25 to 30 minutes. Let the brie rest for 5 to 10 minutes before serving.
The brie may be baked immediately after wrapping it with the puff pastry, but the pastry will puff up more when cold. To bake the brie in phyllo, layer three sheets of phyllo dough on a cutting board, brushing each sheet with melted butter. Place the wheel of brie in the center of the dough and top with jam or another topping. Gather the corners of the dough and bring them together to make a package. Brush all over with more butter. To reheat leftover baked brie, place it in a lightly greased or parchment paper-lined pie plate and bake in the preheated oven for 15 to 20 minutes, until hot. Look for an internal temperature of at least 165 F.
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