Brie in puff pastry recipe
- Dish type
- Pies and tarts
- Puff pastry
This is a wonderful way to serve brie and will have your dinner guests quite enchanted. Especially nice served before game dishes.
4 people made this
- 3 rashers bacon
- 1 sheet frozen puff pastry, thawed
- 1 (250g) round brie
- 2 to 3 tablespoons fig jam
- 1 egg, lightly beaten
MethodPrep:10min ›Cook:25min ›Ready in:35min
- In a frying pan over a medium heat, add the bacon and cook until crisp. Let cool then crumble into small pieces.
- Preheat oven to 175 C / Gas 3/4.
- Roll out puff pastry, large enough to create a parcel to encase the brie. Slice brie in half horizontally and place one half in the middle of the puff pastry. Spread fig jam on top of the brie, sprinkle with bacon and set the other brie piece on top. Fold up puff pastry to form a bag around the cheese and seal it together with some egg.
- Set the brie parcel on a baking tray lined with baking parchment and bake in the preheated oven for 20 minutes until the pastry is crisp and golden brown. Remove from the oven and serve.
Reviews & ratingsAverage global rating:(5)
Easy Cranberry Brie Pastry Puffs
So, we all know that anything pastry is a hit at a party. Whether it’s pigs in a blanket served with maple-mustard dipping sauce or Broccoli puffs, pastry is always a winner. I took inspiration from my Cranberry and Brie pastry wreath and mimicked the flavours that work so well together but tied it all up in a bite-sized pastry package. How cute?
Cranberry and Brie are two of my favourite festive combinations and by using shop-bought cranberry sauce (feel free to use home-made if you have it at hand), Brie cheese (because it gets baked you don’t have to worry about buying the most expensive French cheese you can find…keep that for the cheeseboard) and a roll of frozen puff pastry you are guaranteed big reward for very little effort.
What makes this recipe even better is that it’s the kind of thing you can assemble a day ahead and keep chilled (and wrapped) in the fridge until you’re ready to bake and serve. It takes all the work out of entertaining and goodness knows, we all need more of that now that the holidays are fast approaching. No more hostesses crying into their wine in the kitchen!
Puff Pastry-Wrapped Brie
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.
Beat the egg and water in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minutes before serving.
How to Thaw? Thaw time may vary. Pastry should unfold easily but still be cold after thawing. At room temperature, thaw unwrapped pastry for no more than 40 minutes. In the microwave, wrap pastry in paper towel and microwave on HIGH for 15 seconds, then turn it over and microwave for another 15 seconds. If it doesnt unfold easily, microwave for another 5 seconds on each side.
Preheat oven to 400 degrees F.
Roll out puff pastry sheet on lightly floured surface. Place brie in center, and fold pastry around it, sealing seams. Transfer to baking sheet, seam side up. Brush pastry with egg glaze. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Bake brie until pastry is golden, 18-25 minutes.
Combine butter, honey, and garlic in small saucepan over low heat. Stir until butter melts. Place sauce on a plate.
Sprinkle sauce with walnuts and parsley. Place pastry wrapped brie atop sauce on plate and serve with assorted crackers.
1 sheet puff pastry or 1 tube of refrigerated crescent dinner rolls
1 round or wedge of Brie cheese (do not remove rind)
2 tablespoons raspberry jam , or other sweet jam
If you want, start with chilled brie and use a sharp knife to carefully cut off the thin top rind of the cheese. This may help the crust stay with the cheese when served. The rind is edible so you don't have to do this step if you don't want to.
On a lined baking sheet, lay out the puff pastry or the crescent rolls flat. Place the brie round or wedge on top of the puff pastry.
Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and sprinkle brown sugar on top.
Bake at 350oF (175°C) for 30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.
Brie is a soft cow's milk cheese that originated in the Brie region of France. It has a creamy, buttery texture, and a bloomy white rind, which is edible. Unlike other cheeses, when brie is melted, it retains its structure. So It's the perfect cheese for puff pastry. Brie pairs well with almost everything, and it's a natural choice for mushrooms. For more info about Brie, check out 5 Things Everyone Should Know About Brie
Begin by rolling each pastry sheet into a 12-inch square. Trim the corners to make two circles.
Place one of the pastry circles on a parchment-lined baking sheet. Cut off the top rind of the cheese and place on top of the pastry. Then drizzle with honey.
Top with the dried cherries, pecans and rosemary, then brush the exposed pastry with an egg wash.
Place the second pastry circle on top press the pastry directly against the cheese and bottom pastry.
Trim the pastry, leaving a 1-inch border around the cheese.
Use a fork to firmly crimp the edges and seal in the cheese.
Next, use the scraps to make decorations. Simply cut out leaves and use a sharp knife to make indentations for the ribs.
Decorate the top of the pastry with the leaves, and a berry or two, if you like, then brush the decorations with the egg wash.
Bake for about 20 minutes, or until golden brown.
Let the baked Brie sit for at least 45-50 minutes before serving, otherwise the cheese will ooze right out. I usually bake it right before a party, and then let it rest en route. When we arrive, it’s ready to serve with fruit and crackers — and so elegant looking.
Baked Brie with Apricot Jam
Crisp on the outside, warm and spreadable, this sweet and savory appetizer that is always the star of the table. Our Fast and Easy Puff Pastry recipe works just fine for this, or you can use a box of store-bought pastry from the freezer section.
Cut one-quarter of the pastry from the finished recipe, then wrap and reserve for another use.
Divide the remaining pastry in half and roll one half out to 1/4˝ thick. Take a 7˝ plate, invert it over the pastry, and cut out a circle of dough with a sharp paring knife. Repeat with the other half of the dough. Set aside with any scraps of dough to cut out decorative shapes for the top.
Fold the pastry up and around the cheese, making pleats in the dough as necessary. Use a little water to seal the pleats together. Spread the preserves on top of the cheese.
Appetizers for holiday entertaining
Brush the outside inch of the second circle of dough with water and place it, wet side down, over the cheese. Smooth the edge of the top dough around the pleats, patting them to seal.
Cut out any decorations you like from the scrap dough and place on the top of the Brie, using water to adhere them to the surface.
Place the cheese on a parchment-lined baking sheet and brush all over with the egg wash. Bake for 25 to 28 minutes, until the pastry is a deep golden brown all over. Remove from the oven and let sit for at least 15 minutes before transferring to a serving plate and serving warm.
Refrigerate any leftovers wrapped well.
Tips from our Bakers
Looking for other pastry options? Choose one based on what you're looking for:
- : The traditional "rough puff" dough, where the butter is added to dry ingredients and a series of folds ensures lots of layers in the final product. : A cross between puff pastry and pie dough, this recipe uses both butter and lard (or shortening) and is especially nice when used as a tart crust.
Rye Puff Pastry: Slightly nutty from the rye flour, this pastry is ultra-tender and ivory in color.
Gluten-Free Baked Brie Pastry
Do you love gluten-free puff pastry? Or maybe gluten-free baked brie pastry? Now you can make it at home with minimal time and ingredients, whenever you are hosting a party or craving a good gluten-free baked brie.
I use Gluten-Free Puff Pastry Dough for several things. I made Gluten-Free Apple Turnovers a few weeks back. Every so often when I don't want to make homemade pie crust for my Gluten-Free Chicken Pot Pie I will use the gluten-free puff pastry dough instead. It saves me a lot of time and I love how buttery and flaky the gluten-free puff pastry is.
My husband and I used to buy baked brie pastries during the holidays before I was diagnosed non-celiac gluten-intolerant. It was one of our favorite gluten-free appetizers to bring to parties. Since going gluten-free we haven't been able to find a ready-to-bake gluten-free version.
Schar is launching their gluten-free puff pastry dough nation wide and we couldn't be happier. We found it at our local Safeway.
Did you know that you can ask your grocery store to order products? If your local grocery store doesn't carry it you can request them to bring it in store but usually you have to order it a case at a time. Most grocery stores have a product request form at their customer service counter.
Preheat the oven 350ºF (180ºC).
Line a baking sheet with parchment paper.
Put the spinach in a bowl stir in half the beaten egg and the nutmeg. Season to taste with salt and pepper.
Roll out the pastry on a floured surface into a rectangle (16 x 8-inch / 40 x 20-cm) and trim the edges. Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4 inches (10-cm) wide and 8 inches (20-cm) tall.
Cut 1 inch (2.5-cm) thick wide strips diagonally on both sides of the pastry, leaving the center intact.
Try to cut an equal number of strips on both sides.
Lay pastries out on a baking sheet lined with parchment paper.
Divide the spinach equally between the squares, in the center, top it with brie slices then braid by crossing the strips over the filling alternating from side to side.
Brush the tops of the pastries with the remaining beaten egg (add a tablespoon of water), then sprinkle some sesame and poppy seeds over each pastry. Bake 20 to 25 minutes, or until puffed and golden.
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