The EASIEST Baked Brie In Puff Pastry Recipe

I’m talking golden, flaky puff pastry wrapped around melty brie with just 3 ingredients. This is the holiday appetizer that disappears first every single time.

I’m obsessed with baked Brie in puff pastry because it looks fancy without acting fancy, and that is exactly my kind of appetizer. I love the way the puff pastry turns flaky and golden while the Brie cheese goes all melty and rich inside.

But the best part? I can set it out and watch everyone immediately hover.

It’s salty, buttery, creamy, and just dramatic enough for holidays without making me babysit it. And honestly, I never get tired of that first cut, when the cheese starts spilling out and the whole thing disappears way faster than I planned anyway.

Ingredients

• Brie brings that gooey, melty center everyone hovers around the snack table for.
• The rind stays on, and honestly, it helps keep everything together.
• It’s rich, creamy, and feels fancy without trying too hard.
• Puff pastry gives you flaky, buttery layers that crackle when you cut in.
• Basically, it turns simple cheese into a party appetizer with almost no effort.
• The egg wash makes the pastry shiny, golden, and way more bakery-looking.
• Plus, that glossy top makes it feel like you really planned ahead.

Ingredient Quantities

• 1 (8 ounce) wheel of Brie cheese, rind left on
• 1 sheet frozen puff pastry, thawed according to package directions
• 1 large egg, beaten to make an egg wash

How to Make this

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2. Unwrap the 8 ounce wheel of Brie and leave the rind intact. Pat dry if damp.

3. Lightly flour a work surface and roll the thawed puff pastry sheet into a slightly larger square if needed.

4. Place the Brie in the center of the pastry.

5. Fold the pastry up and over the cheese, pinching and tucking the seams to fully enclose the Brie and create a neat package. Trim any excess pastry if necessary and press to seal.

6. Transfer the wrapped Brie seam side down to the prepared baking sheet.

7. Brush the entire pastry surface with the beaten egg to create a shiny, golden crust.

8. Chill the assembled Brie in the refrigerator for 10 to 15 minutes to firm the pastry and help seals set.

9. Bake for 20 to 25 minutes until the pastry is puffed and deep golden brown. Remove from oven and let rest 5 minutes before serving.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Lightly floured work surface or pastry board
6. Pastry brush
7. Small bowl for the egg wash
8. Sharp knife or pastry cutter
9. Refrigerator or chilled space for resting

FAQ

The EASIEST Baked Brie In Puff Pastry Recipe Substitutions and Variations

The EASIEST Baked Brie In Puff Pastry

A simple, impressive party starter that takes minutes to assemble and bakes into gooey, golden perfection.

Ingredients
– 1 (8 ounce) wheel of Brie cheese, rind left on
– 1 sheet frozen puff pastry, thawed according to package directions
– 1 large egg, beaten to make an egg wash

Directions
1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. On a lightly floured surface, roll the thawed puff pastry into a roughly 8 or 9 inch square.
3. Place the Brie in the center of the pastry. If you like, spread 1 to 2 tablespoons of jam or honey on top of the Brie before wrapping.
4. Fold the pastry up and over the cheese, pinching seams to seal and trimming any excess. Place seam side down on the prepared sheet.
5. Brush the entire pastry with the beaten egg to promote browning.
6. Bake 20 to 25 minutes or until pastry is puffed and deep golden.
7. Let rest 5 minutes, then transfer to a board and slice to serve with crackers, slices of baguette, or apple slices.

Quick tips
– For an extra crunchy top, sprinkle a little coarse sugar before baking if you used a sweet topping.
– If the pastry browns too fast, loosely tent with foil for the last 5 to 10 minutes.

Substitutions

• Brie: Camembert or a triple cream cheese wheel for similar creaminess and rind
• Puff pastry: Crescent roll dough or store bought pie dough for a quicker or more pantry-friendly wrap
• Egg wash: Whole milk or heavy cream brushed on for color if you prefer not to use egg
• Topping option: Swap jam or honey for a savory mix like fig jam with chopped walnuts or caramelized onions with thyme

Pro Tips

1. Chill the wrapped Brie longer than the recipe calls for if you can. A 20 to 30 minute rest firms the pastry and helps it hold its shape so you get taller, flakier layers instead of a thin, greasy sheet.

2. Add a thin layer of something flavorful between the cheese and pastry, such as apricot jam, fig spread, or chopped toasted nuts with a pinch of salt. It gives contrast to the rich cheese without risking a messy leak if applied sparingly.

3. For a crisp bottom, warm your baking sheet in the oven for a few minutes before placing the Brie on it. A hot surface starts browning the underside immediately so you get a nicely golden crust all around.

4. Let the Brie rest after baking. Five to ten minutes lets the cheese set just enough to slice cleanly while staying perfectly gooey inside. Serve with a warm knife to make cutting easier.