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Baked Brie en Croûte

David Leite

• One sheet frozen puff pastry, thawed
• 1 large egg, lightly beaten
• One wheel firm Brie cheese (about 8-10 ounces)
• 1/4 cup apricot preserves or hot pepper jelly (or other fruit preserves or chutney)
• Crackers or bread, for serving (optional but highly recommended)

1. Prepare the Pastry: On a lightly floured counter, roll out the thawed puff pastry into a 12-inch square. For a perfect round shape, use a pie plate or other circular guide to trim the pastry into a 9-inch circle with a paring knife. Lightly brush the edges of the pastry circle with the beaten egg. This egg wash will help the pastry adhere to itself and create a beautiful golden crust.

2. Wrap the Brie: Carefully place the wheel of Brie cheese in the center of the prepared pastry circle. Gently lift the edges of the pastry up and over the cheese, pleating it at even intervals around the circumference. The goal is to create a snug package, leaving a small opening in the very center where a portion of the Brie will be exposed. Don’t worry if your pleats aren’t absolutely perfect; rustic charm adds to the appeal! Press the pleated edge of the pastry firmly to create a decorative rim, which will later hold your chosen preserves.

3. Chill for Perfection: Brush the entire exterior of the pastry-wrapped Brie with the remaining beaten egg. This step contributes to that beautiful golden-brown finish. Carefully transfer the Brie onto a baking sheet lined with parchment paper. Place the baking sheet with the Brie into the freezer for 20 minutes.

   ☞ TESTER TIP: Do not skip this crucial freezing step! It takes only 20 minutes but is essential for ensuring the Brie doesn’t melt too quickly and seep out during baking. This chilling period helps the puff pastry become wonderfully crisp and flaky, while allowing the cheese to reach that perfect, oozy consistency without becoming a liquid mess.

4. Preheat Oven: While the Brie chills, adjust an oven rack to the middle position and preheat your oven to 425°F (220°C). Ensuring the oven is at the correct temperature is key for achieving a perfectly puffed and golden crust.

5. Bake to Golden Perfection: Once chilled, transfer the baking sheet with the Brie from the freezer directly into the preheated oven. Bake for 20 to 30 minutes, or until the puff pastry turns a deep, appetizing golden brown and looks wonderfully crisp. Keep an eye on it to prevent over-browning.

6. Finish and Serve: Carefully transfer the baked Brie en Croûte to a wire rack. While still warm, spoon the apricot preserves or hot pepper jelly into the exposed center of the Brie, filling the rim you created earlier. Allow the appetizer to cool for approximately 30 minutes before serving. This cooling period is vital; it allows the cheese to set slightly, making it less runny and easier to serve while still maintaining its warm, gooey texture. Serve with an assortment of your favorite crackers or slices of crusty bread.

Nutrition information is automatically calculated and should only be used as an approximation.

Jessica Berndt

Jessica highlights the recipe’s speed and ability to “dazzle folks” with “next to no time.” She successfully prepped the pastry and cheese, froze it, and then baked it at a family gathering, delighting everyone – even her husband who claimed not to like Brie. She praised Dufour puff pastry and the combination of apricot preserves and fig jam, noting how “gooey and gorgeous” it turned out. She suggests it could feed 8 with other accompaniments, but 5 people quickly finished it with just a baguette, demonstrating its popularity.

Rosemary Wynn

Rosemary found the recipe “delicious,” using Dufour puff pastry and peach pepper jelly, though she’d opt for a straight pepper jelly next time for more spice. She admitted needing practice with handling the pastry and pleating, suggesting being “more careful” to prevent stickiness. She also noted the jelly immediately sank into the cheese, indicating that doubling the jelly might be an even better choice. Her advice for serving is to let it sit for “an hour or so” to achieve a gooey but not overly liquidy consistency, despite the recipe’s 30-minute cooling time.

Adrienne Lee

Adrienne praised the “really good” combination of apricot jam and Brie, finding the recipe easy to execute. She confirmed that the “hole was perfectly sized for the jam,” even converting a skeptic. Using Dufour pastry and Alouette Brie with apricot preserves, she observed that Dufour doesn’t require as much rolling, leaving “a lot of scraps” perfect for savory twists or cinnamon sugar cookies. She confirmed that after 30 minutes of resting, the cheese remained “gooey” and the jam achieved a “glass-like” consistency.

Merlyn Cafaro

Merlyn deemed this a “great recipe to bring to a party,” noting its ease, especially when experimenting with hot pepper jelly (using Pepperidge Farm puff pastry). Her primary challenge was making everyone wait for the cheese to cool before diving in, testifying to its irresistible appeal. After the recommended 30 minutes of cooling, she confirmed the cheese was “still gooey and warm,” hitting that perfect balance of melted yet manageable.

Helen Doberstein

Helen expressed her love for “retro” recipes like this, finding it easy to make and reminiscent of cherished dinner parties. She emphasized the importance of defrosting the pastry and noted that assembly took “less than 5 minutes.” Baking for 20 minutes yielded a “golden color” she appreciated. Using ginger-peach preserves, she found the cheese “ooey and gooey” after 30 minutes of cooling, with the preserves beautifully complementing the richness. She pointed out that while the recipe suggests 8 servings, it’s likely closer to 4 for enthusiastic eaters, suggesting a second one might be needed for a larger crowd. Her key recommendation is using a “tart or spicy preserve” to balance the richness of the cheese.

Barb P.

Barb found this a “handy recipe for entertaining,” describing it as “reasonably quick, hard to screw up, and enjoyed by all.” She used Pepperidge Farm frozen puff pastry and apricot preserves, expressing a preference for hot pepper jelly if available, noting the choice “might depend on the rest of the menu.” Like others, she acknowledged needing practice with pastry pleating for a more picture-perfect result. She confirmed that after 30 minutes of resting, the Brie was still “gooey and melted,” demonstrating the recipe’s consistent success.

Samantha Fisher

Samantha called this a “quick and spiffy way to serve warm cheese to some very happy guests,” as people “devoured it.” She used Pepperidge Farm puff pastry sheets and apricot jelly with what she noted was an “unripe round of Brie,” yet was pleasantly surprised that it still became “nice and gooey” after 20 minutes of baking. She praised the recipe as “perfect as-is” and highlighted its “lots of room for variation,” suggesting creative additions like ham or thin apple slices for a brunch option.

Kristen Kennedy

Kristen hailed this as a “decadent show stopper for a gathering,” encouraging even amateurs with puff pastry not to be intimidated. She made it twice with Ile de France Brie and Pepperidge Farm pastry, trying both Terrapin Ridge Farm’s Hot Pepper Raspberry Preserves and Sweetly Divine’s Cranberry Jalapeno Hot Pepper Jelly, finding both “absolutely spectacular.” She strongly reiterated the importance of freezing before baking and waiting “at least 20 minutes after baking.” Her first attempt, where guests dove in after just 10 minutes, resulted in the cheese oozing “all over the place,” while waiting 20 minutes the second time ensured the “ensemble held its shape beautifully.” She also noted her personal preference for slicing off the top of the cheese for aesthetic appeal, though the recipe doesn’t explicitly state this.