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Baked Brie

Baked brie in puff pastry with a jam-and-pecan filling for a crisp, deep golden crust and molten center. This French-inspired appetizer is sealed with an egg wash and baked until beautifully browned, then rested for a slightly set cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French-inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

puff pastry
  • 1 sheet puff pastry thawed
brie
  • 1 wheel (8 oz) brie
jam filling
  • 0.33 cup raspberry or fig jam
  • 2 tbsp pecans, chopped
  • 1 tbsp brown sugar
egg wash and garnish
  • 1 large egg beaten with 1 tablespoon water
  • 1 tbsp water mixed into beaten egg
  • 0.25 fresh rosemary for garnish
serving
  • 1 crackers
  • 1 apple slices

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400F and line a baking sheet with parchment. Roll the puff pastry slightly and place the brie in the center.
  2. Spread the raspberry or fig jam over the brie, then sprinkle with the chopped pecans and brown sugar. Fold the pastry up over the brie, trimming excess and pressing the seams to seal.
  3. Flip the pastry seam-side down onto the baking sheet. Brush the top with the beaten egg wash so it will brown evenly.
Bake and finish
  1. Bake at 400F for 22-25 minutes, until the pastry is deep golden brown. Remove from the oven and let it rest for 10 minutes so the cheese sets slightly.
  2. Garnish with fresh rosemary. Serve warm with crackers and apple slices for dipping.

Notes

Pro tip: Seal the seams tightly and flip seam-side down so the pastry holds in the molten brie. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350F until warm through. Freezing isn’t recommended because the pastry can lose its crispness. For a dietary swap, use a dairy-free brie-style wheel if available, keeping the same bake time for similar browning.