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Baked Brie in Puff Pastry

Baked brie in puff pastry with a deep golden, sealed crust and molten cheese oozing when you cut into it. French-inspired jam and nut topping adds sweet, savory crunch in every bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Baked Brie
  • 1 sheet puff pastry thawed
  • 1 wheel brie 8 ounces
  • 0.333 cup raspberry or fig jam
  • 2 tbsp pecans chopped
  • 1 tbsp brown sugar
  • 1 large egg beaten with 1 tablespoon water
  • 1 fresh rosemary for garnish
  • 1 crackers for serving
  • 1 apple slices for serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F and line a sheet pan with parchment. This ensures the pastry bakes evenly right away.
  2. Roll the puff pastry slightly and place the brie in the center. Keep the brie centered so the pastry can seal cleanly.
  3. Spread the jam over the brie, then sprinkle with chopped pecans and brown sugar. Cover the top so the filling stays flavorful as it melts.
  4. Fold the pastry up over the brie, trimming excess and pressing the seams to seal. Leave no gaps to prevent cheese from leaking out.
  5. Flip the brie seam-side down onto the baking sheet, then brush with the egg wash. Use a light coating for a glossy, golden crust.
Bake and finish
  1. Bake at 400°F for 22 to 25 minutes, until deep golden brown. Look for puffing and a rich color at the seams and edges.
  2. Rest for 10 minutes so the cheese sets slightly. The molten center will thicken just enough for easier cutting.
  3. Garnish with fresh rosemary and serve with crackers and apple slices. Serve warm so the cheese remains creamy.

Notes

Pro tip: thaw the puff pastry fully but keep it cool to help the seams seal before baking. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freeze is not recommended because the puff pastry texture softens after thawing. For a dairy-light option, use a brie-style plant-based wheel and keep the same jam and pecan topping.