I make a tried and true Baked Brie Appetizer with only three ingredients, pairing creamy brie and fig jam inside flaky puff pastry for a simple holiday highlight.

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I can’t resist a recipe that fools people into thinking I spent all day. The EASIEST Baked Brie In Puff Pastry is built around brie cheese and puff pastry, and somehow that tiny list makes everyone swoon.

I call it a Warm Brie Appetizer when friends come over, which usually gets them leaning closer, curious and maybe a little suspicious. There’s something theatrical about Puff Pastry Brie And Jam, like a secret performance you break into.

I mess up sometimes, but this one never fails to start conversations, and that reaction is why I keep making it.

Ingredients

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Brie cheese: super creamy and rich, good source of protein and calcium, slightly earthy
Puff pastry: flaky buttery layers that add crunch and carbs, not a low calorie choice
Apricot jam: sweet and tangy gives brightness, mostly sugars so not protein rich

Ingredient Quantities

1 (8 ounce) wheel brie cheese, rind left on

1 sheet puff pastry (about 8 x 8 inches)

1/4 cup apricot jam or preserves (apricot is classic, fig works too)

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil for easy cleanup.

2. Thaw the puff pastry sheet until it’s pliable but still cold, on the counter per package directions. Keep it on the parchment if you can, makes moving easier.

3. Put the brie wheel rind-side on, on a plate and spoon the 1/4 cup apricot jam over the top, spreading it almost to the edges but not over. It’s okay if some jam drips later.

4. Lay the puff pastry on a lightly floured surface, center the jam-topped brie on it and fold the pastry up around the cheese, pinching to seal the seams. If the pastry tears, patch it with the leftover scrap.

5. Turn the parcel seam-side down onto your prepared baking sheet. Tuck any loose edges under so it looks neat, this helps it hold shape while baking.

6. Optional but helpful hack: chill the wrapped brie in the fridge for 10 minutes so the seams firm up and the pastry puffs more evenly.

7. If you want extra color rub a little water on the pastry with your fingers or a pastry brush, then sprinkle a tiny pinch of sugar if you like sweet-salty contrast. This is optional.

8. Bake 20 to 25 minutes until the pastry is deep golden and puffed and you can hear the cheese inside sloshing a bit when you gently shake the tray.

9. Let it rest 5 to 10 minutes so the cheese firms up enough to not run everywhere, then slice or cut into and serve with crackers or sliced baguette. Enjoy, this is stupid easy and always disappears fast.

Equipment Needed

1. Oven (preheated to 400°F / 200°C)
2. Baking sheet (lined with parchment paper or foil)
3. Lightly floured work surface or pastry board
4. Small plate (to hold the brie)
5. Tablespoon or small spoon (for spreading the jam)
6. Pastry brush or your fingers (for a quick water wash)
7. Sharp knife or bench scraper (to trim pastry and to slice the baked brie)
8. Refrigerator or a spot in the fridge (to chill the wrapped brie for about 10 minutes)

FAQ

Q: Can I use frozen puff pastry? A: Yes. Thaw it in the fridge for 30 to 40 minutes until pliable but still cold. If it gets too warm the butter will melt and the layers wont puff well. Keep it on a lightly floured surface and handle gently.

Q: Should I remove the brie rind before baking? A: No, leave the rind on. It helps the cheese hold its shape and melts nicely inside the pastry. If you want a runnier center you can trim a thin slice off the top rind before spreading jam.

Q: What temp and time do I bake it? A: Bake at 400 F (200 C) for about 20 to 25 minutes, until the pastry is deep golden. If the top is browning too fast, tent loosely with foil for the last few minutes.

Q: Do I need an egg wash? A: It's optional but I highly recommend it for color. Whisk one egg with a splash of water and brush the pastry before baking. No egg, brush with milk or heavy cream instead.

Q: What jams or fillings work best? A: Apricot is classic, fig is great too. You can also use honey and chopped nuts, caramelized onions, or a spoon of fruit chutney. Keep it simple so the brie can shine.

Q: Can I make this ahead or freeze it? A: Yes, you can assemble it and refrigerate up to 24 hours before baking. For freezing: wrap tightly and freeze unbaked up to a month; bake from frozen and add 5 to 10 minutes to the baking time. Reheated baked brie is okay but it loses some puffiness.

Q: How long should I let it rest and what do I serve it with? A: Let it rest 8 to 10 minutes after baking so the cheese firms up a bit and wont run everywhere. Serve with sliced baguette, crackers, apple or pear slices, and extra jam on the side.

The EASIEST Baked Brie In Puff Pastry Recipe Substitutions and Variations

Brie wheel: swap for Camembert, a triple cream cheese round, or a small log of chevre mixed with a bit of cream to make it spreadable
Puff pastry sheet: use store bought pie crust, crescent roll dough for a sweeter softer crust, or several layers of phyllo brushed with butter for extra flake
Apricot jam: swap for fig jam, raspberry preserves, or just drizzle honey and sprinkle chopped pecans or walnuts for crunch

Pro Tips

1) Keep everything cold. Cold pastry = better puff. Chill the wrapped brie in the fridge for 10 to 15 minutes before baking so the seams set and the layers rise instead of oozing out. Also handle the dough quickly and keep it on parchment if you can so you dont warm it up with your hands.

2) Make a shallow well on top of the brie for the jam. Spoon the preserves into that little dip instead of slopping it right to the edges, it cuts down on leaks and makes a nicer center. Use thicker preserves or drain off extra syrup if yours is super runny.

3) For color and crunch use an egg wash, not just water. A beaten egg or yolk brushed on will give deep golden shine, then sprinkle a little coarse sugar if you like sweet-salty. If you want to avoid eggs, a light water brush works, but it wont brown as nicely.

4) Let it rest and, if needed, rescue it. Wait 5 to 10 minutes before cutting so the cheese firms up and wont run everywhere, but if it still feels like lava after resting, pop it in the fridge for 5 minutes. To re-crisp later warm it in a 350°F oven for 7 to 10 minutes rather than microwaving.

The EASIEST Baked Brie In Puff Pastry Recipe

Recipe by Sarah level

0.0 from 0 votes

I make a tried and true Baked Brie Appetizer with only three ingredients, pairing creamy brie and fig jam inside flaky puff pastry for a simple holiday highlight.

Servings

servings

Calories

273

kcal

Equipment: 1. Oven (preheated to 400°F / 200°C)
2. Baking sheet (lined with parchment paper or foil)
3. Lightly floured work surface or pastry board
4. Small plate (to hold the brie)
5. Tablespoon or small spoon (for spreading the jam)
6. Pastry brush or your fingers (for a quick water wash)
7. Sharp knife or bench scraper (to trim pastry and to slice the baked brie)
8. Refrigerator or a spot in the fridge (to chill the wrapped brie for about 10 minutes)

Ingredients

1 (8 ounce) wheel brie cheese, rind left on
1 sheet puff pastry (about 8 x 8 inches)
1/4 cup apricot jam or preserves (apricot is classic, fig works too)

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil for easy cleanup.
Thaw the puff pastry sheet until it's pliable but still cold, on the counter per package directions. Keep it on the parchment if you can, makes moving easier.
Put the brie wheel rind-side on, on a plate and spoon the 1/4 cup apricot jam over the top, spreading it almost to the edges but not over. It’s okay if some jam drips later.
Lay the puff pastry on a lightly floured surface, center the jam-topped brie on it and fold the pastry up around the cheese, pinching to seal the seams. If the pastry tears, patch it with the leftover scrap.
Turn the parcel seam-side down onto your prepared baking sheet. Tuck any loose edges under so it looks neat, this helps it hold shape while baking.
Optional but helpful hack: chill the wrapped brie in the fridge for 10 minutes so the seams firm up and the pastry puffs more evenly.
If you want extra color rub a little water on the pastry with your fingers or a pastry brush, then sprinkle a tiny pinch of sugar if you like sweet-salty contrast. This is optional.
Bake 20 to 25 minutes until the pastry is deep golden and puffed and you can hear the cheese inside sloshing a bit when you gently shake the tray.
Let it rest 5 to 10 minutes so the cheese firms up enough to not run everywhere, then slice or cut into and serve with crackers or sliced baguette. Enjoy, this is stupid easy and always disappears fast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.