Baked Brie has a warm, creamy texture that is nothing less than irresistible and destined to become a family favorite! This delicious appetizer is simple to make and enjoy as a snack, but definitely fancy enough to impress guests.
If I had to pick one perfect appetizer in the world, this might just be it! Baked Brie is one of those dishes that you see in a restaurant and say to yourself “I could never make that,” but it’s actually a lot easier than you’d think!
Five ingredients, four steps, and twenty minutes of preparation are all you need to make the BEST Baked Brie, that’s great to serve at any event!
Whether you’re cooking for the Holidays, a Birthday, a Baby Shower, or a simple Sunday Supper, this recipe is sure to become a go-to recipe. Plus, it’s completely freezer-friendly, so you can prepare it whenever and then whip it out anytime you want to impress company.
Make This Recipe For..
Casual Entertaining
Family Get-Togethers
Graduation Parties
Holiday Celebrations
Easter Dinner
Baby Showers
Wedding Showers
Birthday Parties
Ingredients Needed For This Recipe
Wheel of Brie – with the rind still on
Puff Pastry
Candied Pecans
Mixed Berry Jam
Egg
PRO TIP: If you don’t like Mixed Berry Jam, you can substitute apricot, raspberry, or peach preserves.
How to Make Baked Brie
With just 20 minutes of preparation and 5 simple ingredients, you can create a masterpiece! Here’s how…
Buy a good quality wheel of brie, I know it can be a little expensive, but it really will make all the difference with this appetizer.
Be very careful when wrapping the puff pastry around the brie, make sure that there are no open seams, otherwise the brie may start to pour out from the pastry while it’s cooking.
When you trim away the excess puff pastry, prior to the egg wash, you can use the scraps and a favorite cookie cutter to make pastry decorations.
How To ServeBaked Brie
After the Baked Brie has cooled properly, I like to place it on a large circular serving platter surrounded by sliced warm bread. Sometimes if I’m feeling festive, I will drizzle a little honey over the top, it looks beautiful and gives a nice extra kick of sweetness.
This dish makes for a lovely stand-alone appetizer, but it’s also perfect to serve with a charcuterie board or other cheeses.
Can Baked Brie Be Frozen?
The answer is yes! What you’ll want to do, is prepare the recipe as instructed up until you get to the freezing part. Instead of leaving it on the baking sheet and placing it in the freezer for an hour, cover it or place it in an airtight container, and freeze until the day you’re ready to serve.
When you’re ready to serve it, transfer from the freezer to the fridge for an hour, then remove and bake at 425 degrees for 20-25 minutes.
Baked Brie
Baked Brie has a warm, creamy texture that is nothing less than irresistible and destined to become a family favorite! This delicious appetizer is simple to make and enjoy as a snack, but definitely fancy enough to impress guests.
Line a baking sheet with parchment paper. Roll out Puff Pastry to an 11×11" round and place on baking sheet.
Slice wheel of brie lengthwise to create two wheels. Place bottom brie wheel, rind down, on the puff pastry. Spoon jam over the bottom half of the brie wheel and add candied pecans. Place the second half of the brie, rind side up, on top of the jam and pecans.
Brush egg wash around the puff pastry, then carefully begin to fold pastry around the brie until all sides are covered and brie is sealed. Trim away any excess dough and then brush the outside with remaining egg wash.
Place baking sheet in the freezer for an hour, then preheat your oven to 425 degrees. After an hour in the freezer, transfer baking sheet to oven and bake for 20-25 minutes or until puff pastry is golden brown.
Remove from oven and cool for 10 minutes, then serve and enjoy!
Brie rind is edible, and it actually adds nuance and complexity of flavor. In this baked brie recipe, I do not remove the rind because I need the surface to spread my jam and to add my beautiful nuts and toppings.
No, you don't have to remove the rind before baking brie. The rind is edible and I don't even think you can taste it after the brie is baked. If you want to remove the rind, you can use a sharp knife to carefully cut off the thin rind of the cheese at the top of the wheel. This is easier to do when the brie is cold.
If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long. To avoid the rubbery texture, remove the rind of the cheese and make sure to not overbake the brie in the oven.
Yes, you can reheat it! I'm not sure you'll have any leftovers...but, in case, here is what you do. On a low temperature of 200F, place the cold baked brie in the puff pastry on a baking sheet and heat for about 20-30 minutes. You could tent it with foil paper to prevent the crust from browning too much.
Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.
Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.
As mentioned, brie's mild, yet buttery and nutty flavor pairs well with so many things. Some examples are salami, prosciutto, pickles, apricots, apples, pears, dates, almonds, candied walnuts, and pecans.
It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia. When a Brie is aging at the creamery on a rack, the ammonia is evacuated through ventilation.
As Brie cheese ages, it develops a stronger flavor and becomes more complex, with earthy and nutty undertones. The rind of Brie has a slightly tangy and mushroom-like flavor that adds to the overall taste experience.
The taste or smell of ammonia indicates that brie is past its ideal ripeness. The more that brie ages, the more ammonia you'll find. If there is only a minor taste or smell that dissipates as the brie warms and the center is exposed, then it is still safe to eat.
The U.S. Department of Health doesn't recommend keeping any perishable food sitting out of the fridge for more than two hours — and that's certainly the case for soft cheeses, like cottage or cream cheese, brie, or fresh mozzarella.
Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily. The fine sheets of pastry dough create a crispy, crackly effect when layered and baked.
The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind. Of course, you can cut the rind off and just eat the gooey cheese middle if you want. You can eat your food however you choose.
All cheeses should be served with the rind on unless it is wax, cloth, or bark … the flavor profile changes as you get closer to the rind, and as a host, you don't want to deprive anyone of that!"
Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.
Brie en Croûte is a festive French appetizer that is simply perfect for entertaining. Made with store-bought puff pastry, it encases a warm and melty whole wheel of brie, that's then topped with honey, cranberries, nuts and thyme. Serve it on a platter with fruits and crackers, and be sure to impress your guests!
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
