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Baked Brie

Baked Brie in puff pastry with molten, jammy brie and a deep golden, sealed crust. Easy prep, oven-baked until puffed, then a short rest for a creamy set center that’s ready for crackers and apple slices.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting time 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry
  • 1 sheet puff pastry Thawed, for wrapping the brie.
Brie cheese
  • 1 wheel (8 oz) brie A whole wheel for melting in the center.
Jam layer
  • 0.33 cup raspberry or fig jam Spread over the brie for a sweet, jammy filling.
Pecan topping
  • 2 tbsp pecans, chopped Adds crunch and toasty flavor.
Brown sugar
  • 1 tbsp brown sugar Sprinkled over jam and pecans for caramel notes.
Egg wash
  • 1 large egg Beaten with water for a glossy seal and bake.
  • 1 tbsp water Mixed into the beaten egg to make egg wash.
Garnish and serving
  • 1 fresh rosemary for garnish Optional but recommended for a fragrant finish.
  • 1 crackers Serve on the side for dipping.
  • 1 apple slices Serve on the side for a sweet-tart bite.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and line a baking sheet with parchment, so the puff pastry bakes evenly and releases easily.
Assemble and seal
  1. Roll the puff pastry slightly and place the brie in the center, leaving enough pastry to fold up around the wheel.
  2. Spread the raspberry or fig jam over the brie, then sprinkle with chopped pecans and brown sugar for a jammy, crunchy center.
  3. Fold the pastry up over the brie, trimming excess and pressing the seams to seal so the cheese stays contained during baking.
  4. Flip seam-side down onto the baking sheet and brush with egg wash for a crisp, golden finish.
Bake and serve
  1. Bake 22-25 minutes at 400°F until deep golden brown, with visible puffing and a glossy surface.
  2. Rest 10 minutes so the cheese sets slightly, then garnish with fresh rosemary and serve with crackers and apple slices.

Notes

Pro tip: press the pastry seams firmly where they meet—any gaps can leak molten brie during baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350°F until warmed through. Freezing isn’t recommended because puff pastry texture softens after thawing. For a dietary swap, use fig jam and omit nuts if needed for nut-free guests (still keep the egg wash for sealing).