Brie in Puff Pastry

LA COCINERA CON PRISA (1)
Alice Odden: "This was great. I omitted the jam because I didn…" Read More
5Ingredients
40Minutes
270Calories

Description

This baked brie in puff pastry is deceptively easy, yet sure to impress your party guests. It's the hit of any cheese board—perfect to enjoy throughout the holiday season. It's decadent, rich, creamy, and marries sweet and savory flavors into a nice, neat flaky package. Sweet jam and spicy chilies, combined with melted brie ooze out of the buttery pastry, making it an elegant appetizer for Christmas dinner, and it's shareable enough for a big crowd…

The total time to make this pastry-wrapped brie is less than an hour, with a cook time of about 20 minutes. You can make this easy appetizer in just a few simple steps. You can also prepare it ahead of time for stress-free entertaining — the pastry can be refrigerated for up to a day.

If you opt to use frozen puff pastry sheets, you'll need to thaw it first. Thaw the pastry at room temperature for at least than 40 minutes before proceeding with the recipe.

Why Brie Cheese?

While you could use any variety of cheese, there's something special about brie cheese. Its rich and tangy flavor, combined with that creamy consistency is perfect for this recipe. It's also convenient because it typically comes in rounds or wedges, which make it easy to fold up into a puff pastry pocket. Its mild taste also lends itself well to using other ingredients, such as jam, spices, herbs, fruit, or anything else you'd like to add.

Should You Remove The Rind Off The Brie Before Baking?

Contrary to what many think, the rind is definitely edible and actually tastes great when it's warm! In this recipe, it also helps keep the cheese in place while baking.

Recipe Tips

Use a pie plate: Baking and serving the brie in a pie plate helps contain the melted cheese and can make it easier to scoop up bites.

Substitute pastry with pie dough: Pie dough is a great alternative to puff pastry here.

Make it ahead of time: You can refrigerate the pastry for up to a day before baking and serving it. To make sure it bakes well and retains its moisture, it will help to brush it with water or egg before baking.

Let it cool: Give the pastry at least five minutes to cool off after you pull it out of the oven before serving it.

Variations

Customize your recipe with one of these additions.

Cranberry sauce: Cranberry and brie are a match made in heaven. If you have any leftover from the holidays, toss it on top of the brie here.

Chopped nuts: Top your brie with a few spoonfuls of chopped up almonds, pecans, or walnuts for a satisfying crunch.

Baked apples: Cut up some baking apples and cook them slowly with butter, and if you like, brown sugar, until they’re soft, then put them on top of the brie. If you want it sweeter, you can also drizzle honey on top.

Caramelized onions: slowly caramelize one small onion over low heat until very brown, soft, and sweet-tasting. Feel free to stir in a bit of balsamic vinegar, then serve over the brie.

Dried fruit: Sprinkle dried cranberries or figs over the top of your pastry.

Pepper jelly: Instead of the jam and chile combination, you could alternatively use a savory and sweet pepper jelly.

Roasted garlic: For a savory combo, top your brie with roasted garlic. Roast two heads of garlic then squeeze the bulbs over the cheese until the individual cloves come out before wrapping with pastry.

Caramelized onions: Slowly caramelize an onion over low heat until it’s soft, then place them on top of the brie.

Dried herbs: Rosemary, basil, or thyme would all make wonderful additions to this recipe.

Make It Mini

If you'd like mini, finger food versions of this puff pastry you can purchase smaller, 1 oz. brie wheels. Simply cut your puff pastry dough into 3-inch x 3-inch squares with a sharp knife, then wrap each brie wheel as you would for a big wheel. Bake at 400°F for 25 to 30 minutes, cool before serving.

What To Serve With Your Baked Brie

Accompany this show-stopping cheese pastry with crackers, apple slices, pears or crostini. Make sure whatever you use is hardy enough to scoop up the cheese. Something like rice thins may break easily when cutting through the pastry.

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Ingredients

US|METRIC
  • 1 brie cheese (round)
  • 200 grams pastry dough (fresh puff)
  • jam (raspberry jam, fig jam, or apricot jam)
  • 1 tablespoon chipotle chiles
  • 1 egg
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    Directions

    1. Preheat the oven to 400℉. Grease a casserole dish or other baking pan.
    2. Using a rolling pin, spread the puffed pastry dough out onto the counter and divide it into two sections. Each should be about .5 centimeter thick and measure approximately 3 centimeters larger than the cheese.
    3. Blend the jam and chipotles together in a blender or in a bowl with a fork. Pour the mixture onto each half of the puffed pastry and spread, allowing a border approximately 2 centimeters around the edges. Place the cheese on one half, cover it with the other, and join them together, using your fingers, until the cheese is completely covered. Place on the greased baking pan.
    4. Beat the egg slightly and brush the entire surface of the dough with it. With a knife, cut a few slits in the upper section of the dough for the heat to escape.
    5. Bake until golden brown, approximately 20 minutes.
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    NutritionView More

    270Calories
    Sodium11% DV260mg
    Fat26% DV17g
    Protein10% DV5g
    Carbs8% DV25g
    Fiber8% DV2g
    Calories270Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol55mg18%
    Sodium260mg11%
    Potassium60mg2%
    Protein5g10%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A4%
    Vitamin C2%
    Calcium2%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Alice Odden 10 months ago
    This was great. I omitted the jam because I didn’t have any and also omitted the egg for the same reason. I brushed the pastry with melted butter instead. The Brie should rest for at least 5 minutes before cutting or the cheese will ooze out all over (still delicious though). I used Double Cream Brie and would recommend that. I also cut off the excess dough and used that to decorate the top.

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