Baked Brie with Puff Pastry
This baked brie with puff pastry is sure to steal the show at your next holiday gathering! Creamy, melty brie is topped with fig jam and crunchy pecans, then wrapped in flaky, golden puff pastry. It looks fancy, but couldn’t be easier to make!
I love having a few easy appetizers up my sleeve for the holidays, especially ones that look like I spent way more time on them than I actually did! This baked brie is so simple to put together, and using store-bought puff pastry makes it even easier. It’s also my secret weapon for making my spinach puffs, another appetizer that’s always a hit! The fig jam and pecans add just the right amount of sweetness and crunch.
Serve it with toasted baguette slices, crackers, and crisp apples for scooping up all that gooey goodness. Between the warm, melty cheese, sweet fig jam, and buttery pastry, it’s nearly impossible to stop at just one bite!
Why You’ll Love This Recipe
- Looks impressive with little effort. Golden, flaky puff pastry wrapped around a wheel of brie makes a beautiful centerpiece for any appetizer spread. No one has to know how easy it was!
- The perfect sweet and savory combo. Rich, creamy cheese, sweet fig jam, and crunchy pecans are a match made in heaven!
- Just a handful of ingredients. With store-bought puff pastry and a few simple toppings, you can put together a gorgeous appetizer without a long shopping list.
- Made for sharing. Set it out with crackers, crostini, and fresh fruit, and watch everyone gather around for a taste! And if you’re a fan of baked brie, be sure to try my cranberry brie bites, too! They’re another favorite for holiday parties.
Ingredient Notes
- Puff pastry: Store-bought puff pastry makes this recipe super easy! Just be sure to thaw it according to the package directions so it’s easy to roll out and fold around the brie.
- Brie cheese: Use an 8-ounce wheel of brie. There’s no need to remove the rind! It’s completely edible and helps hold the cheese together as it bakes.
- Fig jam: Adds a delicious touch of sweetness that pairs perfectly with the creamy brie. Apricot preserves or raspberry jam would also be delicious!
- Pecans: Chopped pecans add a little crunch and nutty flavor. Walnuts are a great substitute, or you can leave the nuts out altogether.
- Egg wash: A simple mixture of egg and water helps seal the pastry and gives it that beautiful golden, shiny finish.
- Fresh rosemary: An optional garnish that adds a pretty pop of green and makes the finished brie look extra festive.
- For serving: Crostini, crackers, apple slices, fresh grapes, and figs are all great options for building a beautiful appetizer platter.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Switch up the jam. Not a fan of fig jam? Try raspberry, apricot, strawberry, or even cranberry preserves for a different flavor.
Add a little honey. Drizzle honey over the brie before wrapping it in pastry for an extra touch of sweetness. Hot honey would be delicious, too!
Make it savory. Skip the jam and top the brie with caramelized onions, fresh thyme, and a sprinkle of cracked black pepper.
Try different nuts. Swap the pecans for chopped walnuts, pistachios, or sliced almonds. For even more flavor, lightly toast the nuts first.
Give it a holiday twist. Use cranberry sauce in place of the fig jam and add a little orange zest for a festive appetizer that’s perfect for Thanksgiving or Christmas!
How to Make Puff Pastry Baked Brie
- On a lightly floured work surface, roll out the puff pastry dough into an 11×11 square.
- Place the brie round in the center of the dough. Spread the jam on top then arrange the chopped pecans on top of the jam.
- Fold one corner over the top of the brie and toppings. Brush that corner of the puff pastry with egg wash. Fold the next corner of puff pastry over the brie and brush with the egg wash (this helps seal the dough). Repeat until all four corners are over the brie. Use your fingers to seal the dough together.
- Brush the entire outside of the puff pastry with remaining egg wash.
- Use a sharp knife to create 3 slits at the top for steam to escape. Bake at 400ºF for 25 to 30 minutes or until the puff pastry is golden (it’s okay if some of the brie may have seeped through and is bubbling).
- Allow the baked brie to sit for 10 minutes before using a spatula to transfer to the cheese plate. Serve with crostini, crackers, apple slices and any other of your favorite cheese plate sides.
Expert Tips
Keep the pastry cold. Puff pastry bakes up best when it’s cold. If it gets too soft or sticky while you’re working with it, pop it in the refrigerator for 10–15 minutes before baking.
Don’t remove the rind. The rind on brie is completely edible and helps keep the cheese from spreading too much as it melts.
Seal the edges well. Brush the overlapping pastry with egg wash and gently press the seams together to help prevent the melted cheese from leaking out.
Let it rest. Give the baked brie about 10 minutes to cool before serving. This allows the cheese to thicken slightly so it doesn’t completely spill out when you cut into it.
Serve it warm. Baked brie is best enjoyed while the cheese is still soft and gooey. Have your crackers, crostini, and fruit ready to go so everyone can dig right in!
Storage and Make Ahead Tips
Storing leftovers. Store leftover baked brie in an airtight container in the refrigerator for up to 3 days. Keep in mind that the puff pastry will soften as it sits.
Reheating. Warm leftovers in a 350°F oven for about 10–15 minutes, or until the cheese is soft and the pastry is heated through. The oven works best for bringing back some of that flaky texture.
Freezing. I don’t recommend freezing baked brie once it’s cooked. The pastry can become soggy, and the cheese may lose some of its creamy texture when thawed.
Recipe FAQ
Absolutely! Camembert has a slightly stronger, earthier flavor but melts beautifully and works just as well in this recipe.
The puff pastry should be puffed up and evenly golden brown. If the pastry is browning too quickly before it’s fully cooked, loosely tent it with aluminum foil.
Definitely! Homemade puff pastry works great if you have the time. Just roll it out to approximately an 11-inch square before wrapping the brie.
More Appetizer Recipes for the Holidays
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Get the Recipe: Baked Brie with Puff Pastry
Ingredients
- (1) Puff pastry dough
- 8 oz (8 oz) brie wheel
- ⅓ cup (75 g) fig jam
- 2 Tablespoons (30 g) chopped pecans
- 1 (1) large egg whisked with 1 Tablespoon water, for egg wash
- Sprigs of rosemary for garnish
- Crostini for serving
- Additional garnishes (grapes, fig halves, crackers, nuts, etc.)
Instructions
- Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper and set aside.
- On a lightly floured work surface, roll out the puff pastry dough into an 11×11 square.
- Place the brie round in the center of the dough. Spread the jam on top then arrange the chopped pecans on top of the jam.
- Fold one corner over the top of the brie and toppings. Brush that corner of the puff pastry with egg wash. Fold the next corner of puff pastry over the brie and brush with the egg wash (this helps seal the dough). Repeat until all four corners are over the brie. Use your fingers to seal the dough together.
- Brush the entire outside of the puff pastry with remaining egg wash. Use a sharp knife to create 3 slits at the top for steam to escape.
- Bake at 400 F for 25 to 30 minutes or until the puff pastry is golden (it’s okay if some of the brie may have seeped through and is bubbling).
- Allow the baked brie to sit for 10 minutes before using a spatula to transfer to the cheese plate. Serve with crostini, crackers, apple slices and any other of your favorite cheese plate sides.
