Baked Brie in Puff Pastry
A warm wheel of brie is topped with jam and nuts, wrapped in flaky puff pastry, and baked until golden.
Ingredients
- 1 sheet frozen puff pastry thawed, 9.5-ounce / 270g
- 1 wheel of brie cheese 8-ounce / 225g
- 1/4 cup fig jam or other fruit preserve 80g
- 3 tablespoons chopped pecans 20g
- 1 large egg
- 1 tablespoon water
- Maple syrup for drizzling, optional
- Crackers apple slices, or crusty bread, for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Gently unfold the thawed puff pastry sheet on the prepared baking sheet.
- Place the wheel of brie in the center of the pastry. Spread the jam evenly over the top of the cheese. Sprinkle with the chopped pecans.
- Fold the corners of the puff pastry up and over the brie, trimming any large overlaps of pastry if needed. Press the seams together to seal the package completely.
- In a small bowl, whisk the egg with the water to create an egg wash.
- Brush the egg wash evenly over the entire surface of the puff pastry.
- Bake for 25 to 30 minutes, or until the pastry is puffed and a deep golden brown.
- Let the brie cool on the baking sheet for 5 to 10 minutes before transferring it to a serving platter. Drizzle with maple syrup just before serving, if you like.
- Serve warm with crackers, bread, or fruit.
Notes
Make sure your puff pastry is properly thawed but still cold. If it gets too warm, it can become sticky and difficult to work with.
Ensure the pastry is well sealed to prevent the melted cheese and jam from leaking out during baking.
Letting the brie rest for a few minutes is important. This allows the very hot melted cheese to set slightly, making it easier to serve.
Handle raw egg with care. Wash hands and surfaces thoroughly after they come into contact with raw egg.