Melted, rich Baked Brie is encased in flaky, buttery puff pastry with apricot preserves for the perfect balance of sweet and savory, creamy and crispy. It’s a show-stopping appetizer guaranteed to please a crowd!
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I can't remember when or where I first had baked brie. All I know is that I have served it at our annual Halloween party for seven years now and it is always a hit with everybody.
It's something I tend to make around holidays when other people will be around so that I don't sit down and consume the whole thing. I need a check on that kind of temptation and having company around for a party or holiday is pretty much the only way to avoid gobbling up all the cheesy, flaky deliciousness of a baked brie.
Baked brie en croute—which is a fancy way of saying “wrapped in puff pastry”—is a study in contrasts. The exterior is delightfully flaky and crispy, while the inside is creamy and smooth. And then there’s the flavor—the savory brie, buttery puff pastry, and sweet preserves.
All that’s to say: it’s good stuff.
(Looking for more ideas for baked brie? Try my Baked Brie with Figs, Walnuts, and Honey next!)
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Frozen puff pastry – Thaw this for 20 minutes so it’s pliable.
- Apricot preserves – I prefer preserves to jam because I like the bits of fruit in it.
- Brie wheel
Do You Cut the Rind Off Brie Before Baking?
The brie rind is edible, so you can leave it on; in fact, the rind is an important part of the overall flavor of brie. But if you don’t enjoy the taste, you can remove the rind before wrapping it in the puff pastry. The pastry will help the cheese hold its shape even without the rind, so it won’t flow all over the baking sheet!
How to Make Baked Brie
If you’d like to get a head start on this recipe, you can wrap the brie in the puff pastry up to a day ahead of time. Brush it with the egg before baking.
Prepare. Preheat your oven to 400ºF and line a baking sheet with parchment paper.
Roll out the puff pastry. Unfold the puff pastry dough onto a clean, dry work surface and roll it out so it fits your wheel of brie and any creases are smoothed out. If you’d like, you can cut out a small shape from one of the corners of the dough to decorate the top of the baked brie.
Assemble. Spoon the preserves onto the center of the puff pastry dough, then set the cheese on top. Whisk the egg and water in a small bowl, then brush the egg wash onto the edges of the exposed puff pastry. Fold the pastry around the brie, wrapping it like a package.
Finish. Flip the wrapped brie and lay it on the prepared baking sheet; add the reserved puff pastry shape, and brush with the remaining egg wash.
Bake. Place the baking sheet in the oven and bake for 20 to 25 minutes, or until the puff pastry is golden brown. Remove it from the oven and let it rest for 30 minutes before serving.
Tips for Success
Here are some hints and tips for perfect baked brie:
- Getting the puff pastry to fit. It’s okay to have some gaps in the puff pastry once you wrap the brie, but you can also use a rolling pin to roll it out if you’re working with a large wheel of cheese.
- Don’t rush it. You really need to let the brie cool before serving; it’s fun to cut into it and watch the cheese ooze out and flow like lava onto your serving platter, but it’s also super hot at this point and you won’t be able to eat it!
- Transfer carefully. If you’re transferring the baked brie from the baking sheet to a serving platter, lift it up by the parchment paper, then gently slide it onto the platter.
There are so many ways to do baked brie. Here are some of my favorite:
- Use a different jam. Try jalapeño jelly, raspberry jam, or peach preserves.
- Make it savory. Sautéed chopped mushrooms, caramelized onions, and thyme are delicious with melty baked brie.
- Add some crunch. Toasted walnuts or pecans add another texture, along with some salty flavor, to brie with apricot preserves.
- Repurpose leftover cranberry sauce. Freeze your leftovers from Thanksgiving and use them to make baked brie for Christmas!
What to Serve with Baked Brie
Some people prefer baked brie served with crackers and others prefer it with fruit. Me? I think that brie and pears, especially crunchier ones sliced thin, are pretty much perfection in each bite.
Of course grapes and apples are wonderful choices to serve with baked brie as well, or slices of baguette. You can also make baked brie the centerpiece of a cheeseboard, with bowls of nuts, honey, fruit, and a variety of jams and spreads.
How to Store Leftovers
Baked brie is definitely best fresh out of the oven, but if you do have leftovers, you can store them wrapped in the fridge for 2 to 3 days. Reheat the baked brie in a 200ºF oven until it’s warmed through.
Can This Recipe Be Frozen?
I don’t recommend freezing leftover baked brie, but you can assemble the baked brie and freeze it for later. It will keep in the freezer for 2 months; brush it with egg wash and bake it from frozen according to the instructions above, adding a few extra minutes to the baking time.
More Great Party Food Recipes
- How to Make the Best Fruit and Cheese Platter
- Jalapeno Popper Dip with Bacon
- Grilled Mexican Street Corn Dip
- Homemade Soft Pretzels with Mustard Cheese Dip
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Baked Brie in Puff Pastry with Apricot Preserves
- ½ package frozen puff pastry thawed for 20 minutes
- ¼ cup apricot preserves (or other jam or preserves)
- 13-16 ounces brie wheel
- 1 egg, beaten
- 1 Tablespoon water
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Carefully unfold the thawed sheet of puff pastry dough on a clean, dry surface and gently roll out a bit. It's already thin, so you won't need to roll much - just enough to fix the creases that usually form where the dough has been folded and stretch the edges a bit. If desired, cut out a small shape from one of the corners of the dough to decorate the top of the baked brie later.
- Measure the apricot preserves and spoon them directly into the center of the puff pastry dough, then gently lay the wheel of brie on top of the preserves. There is no need to remove the outer white rind of the brie unless you feel like it. I kind of prefer having the rind so I always leave it.
- Combine the egg and water in a small bowl and whisk with a fork to create an egg wash. Using the egg wash and a pastry brush or just your fingers, brush the edges of the exposed puff pastry, then fold it up around the exposed brie, starting from one corner and working your way around, to create a nicely wrapped little package.
- Flip the wrapped wheel of brie over and lay it seam side down on the parchment lined baking sheet. Top with the decorate piece of puff pastry, if desired, and brush lightly with remaining egg wash.
- Bake for 20-25 minutes, until the puff pastry is golden brown. Remove from oven and let rest for 30 minutes before serving with pears, grapes, apples, crackers or a sliced baguette.
- Storage: Baked brie is definitely best fresh out of the oven, but if you do have leftovers, you can store them wrapped in the fridge for 2 to 3 days. Reheat the baked brie in a 200ºF oven until it’s warmed through.
- Freezing: I don’t recommend freezing leftover baked brie, but you can assemble the baked brie and freeze it for later. It will keep in the freezer for 2 months; brush it with egg wash and bake it from frozen according to the instructions above, adding a few extra minutes to the baking time.
- Use a different jam: Try jalapeño jelly, raspberry or strawberry jam, peach preserves, or even cranberry sauce.
- Make it savory: Sautéed chopped mushrooms, caramelized onions, and thyme are delicious with melty baked brie.
- Add some crunch: Toasted walnuts or pecans add another texture, along with some salty flavor, to brie with apricot preserves.
This post was originally published in October, 2016. The photos and content were updated in July, 2022.