This baked brie is layered with raspberry jam, fresh raspberries and candied pecans, wrapped in puff pastry, and baked until the crust is a beautiful golden brown. It’s a quick, elegant appetizer that always delights guests and is simple enough for weeknight entertaining or holiday gatherings.
Cheese-based appetizers are always a crowd-pleaser. This pastry-wrapped brie is an easy, impressive option that pairs especially well with crisp apple slices, crackers or toasted bread.
I love brie in many forms — on a cheese board, melted in a sandwich or stirred into pasta — but baked brie is one of my favorites. The contrast of creamy cheese, sweet jam, fresh fruit and crunchy nuts wrapped in flaky pastry is irresistible.
If you enjoy shareable appetizers, this baked brie will fit right in at any gathering. Serve it warm and let guests help themselves while you relax and enjoy the party.
Table of Contents
- Baked Brie Ingredients
- How Do You Make Baked Brie?
- Tips For The Perfect Baked Brie
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Appetizer Recipes You’ll Enjoy
- Love This Recipe?
- Baked Brie Recipe
Baked Brie Ingredients
For this baked brie you’ll need puff pastry, an 8-ounce wheel of brie, raspberry jam, fresh raspberries, candied pecans and an egg for an egg wash.
How Do You Make Baked Brie?
To assemble the brie, place a sheet of thawed puff pastry on a lined baking sheet. If you want decorative shapes on top, thaw a second sheet and cut designs now. Trim a thin slice from the top of the brie to create a flat surface, then spread raspberry jam over it. Arrange fresh raspberries and chopped candied pecans on top of the jam.
Wrap the pastry up and around the cheese, pinching the seams to seal. Add any pastry decorations, then brush the entire surface with beaten egg. Bake in a 375°F (190°C) oven for about 20 minutes, or until the pastry is puffed and golden. Allow the brie to rest for a few minutes before serving with crackers, sliced apples or toasted bread.
Tips For The Perfect Baked Brie
- You can substitute phyllo dough or crescent-roll dough for puff pastry if you prefer.
- Small cookie cutters make pretty pastry decorations, but a sharp knife works just as well for simple shapes.
- Buy pre-made candied pecans or make your own for a fresher, more economical option.
- Bake the brie on parchment paper so it’s easy to transfer from the sheet to a serving platter.
- Use a whole wheel of brie rather than a wedge; the rind helps keep the cheese contained as it melts.
- This makes a lovely holiday appetizer for Christmas, Thanksgiving or any special occasion.
Quick Tip
Use fresh raspberries rather than frozen. Frozen berries release extra liquid while baking and can make the pastry soggy.
Recipe FAQs
Yes, the rind of brie is edible. Some people enjoy its earthy, mushroom-like flavor. If you prefer, you can remove it when serving cold brie, but the rind often complements the sweeter elements when the cheese is baked.
You don’t need to remove the rind before baking. The rind helps the cheese hold its shape while it melts. If you remove it, expect a looser texture when the brie is warm.
Crackers and apple slices are classic choices. You can also serve sliced baguette, toast points, fruit, dried fruit, or crunchy cookies — anything that pairs with brie and can scoop up the melted cheese.
Yes. Overcooking can dry out or burn the pastry and cause the cheese to separate. Watch the pastry closely and remove the brie once it turns golden and the cheese is soft inside.
Flavor Variations
This version is sweet and savory, but the recipe is very adaptable. Swap in different jams, fruits, nuts or even go fully savory — there are lots of delicious options.
- Jam: Try apricot, blackberry, strawberry or fig jam instead of raspberry.
- Fruit: Use chopped strawberries, blackberries, apricots or figs in place of raspberries.
- Nuts: Candied walnuts, plain pecans, walnuts or pistachios all work well.
- Cheese: For a milder spread, substitute a block of cream cheese wrapped in pastry.
- Sweet alternative: Drizzle honey or maple syrup over nuts instead of using jam and fresh fruit.
- Savory option: Sauteed caramelized onions and garlic make a rich savory filling in place of the fruit.
Baked brie is an easy way to elevate an appetizer spread. It’s comforting, shareable and always a hit whether you’re entertaining family or hosting a party.
More Appetizer Recipes You’ll Enjoy
Potato Skins Recipe
1 hr 45 mins
Crab Stuffed Mushrooms
40 mins
Fried Ravioli
40 mins
Bacon Wrapped Pickles
25 mins
Fried Green Beans
30 mins
Love This Recipe?
If you try this baked brie, please come back and leave a rating and a comment — it helps others find the recipe and lets me know how it turned out for you.
Baked Brie
Sara Welch
Appetizer
French
8
Ingredients
- 1 sheet frozen puff pastry, thawed (thaw a second sheet if you plan to cut decorations)
- 8-ounce wheel brie cheese
- 3 tablespoons raspberry jam
- 1/4 cup fresh raspberries, plus more for garnish
- 1/4 cup candied pecans, coarsely chopped
- 1 egg, beaten (for egg wash)
- Cooking spray or parchment paper for the pan
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment and lightly grease if desired.
- Lay one sheet of thawed puff pastry on the prepared pan. If using a second sheet for decorations, cut those shapes now.
- Trim a thin slice from the top of the brie. Spread the raspberry jam over the exposed cheese and arrange the fresh raspberries and chopped candied pecans on top.
- Wrap the puff pastry up and around the brie, pinching the edges to seal. Add pastry decorations if you made any.
- Brush the pastry with the beaten egg to give it a glossy, golden finish. Bake for about 20 minutes or until the pastry is nicely browned.
- Allow the brie to cool for 5 minutes before serving. Serve warm with crackers, sliced apples or toasted baguette.
Notes
- Phyllo dough or crescent-roll dough can be used as alternatives to puff pastry.
- Small cookie cutters or a paring knife are useful for cutting pastry decorations.
- Always prefer fresh raspberries to frozen for this recipe to avoid excess moisture.
Nutrition
Carbohydrates: 21 g |
Protein: 9 g |
Fat: 21 g |
Saturated Fat: 8 g |
Cholesterol: 49 mg |
Sodium: 279 mg
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