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This tasty baked brie wrapped in flaky puff pastry is one of my go-to snacks for laid-back hangouts or chill nights. The mix of melty cheese, crispy crust, and sweet-savory toppings makes it easy to wow your friends without much hassle.
I whipped this up first when puff pastry was on sale and it soon became my go-to appetizer. It looks fancy but is actually pretty simple.
What You Need
- Brie wheel: creamy and smooth, pick one with a thin rind to melt nicely
- Fresh herbs: rosemary and thyme add bright green flavors to cut the richness
- Egg wash: one beaten egg to brush over pastry for that shiny, golden look
- Puff pastry sheet: thick buttery dough that puffs up, use a good quality one for best results
- Honey: drizzle a little for a mellow sweetness that balances tartness
- Chopped nuts: walnuts or pecans give a nice crunchy, earthy touch
- Cranberry sauce: tangy and sweet, fresh or store-bought both work well
How To Make It
- Prep The Dough:
- Keep the puff pastry cold but soft enough to handle. Spread it out flat so folding later is easier. Put the whole brie round smack in the middle, leaving room around to wrap it up.
- Add The Toppings:
- Spoon a thick layer of cranberry sauce right over the brie. Scatter chopped rosemary and thyme to brighten things up. Sprinkle the nuts on top for some crunch. Finish off with a light honey drizzle that melts while baking and adds sweet flavor.
- Wrap It Up:
- Fold the puff pastry edges over the cheese and toppings till everything is completely covered. Press and pinch the edges tight so no cheese sneaks out. Trim the extra dough for a neat finish and even baking.
- Egg Wash And Cook:
- Beat one egg and brush all over the pastry surface. This makes the crust shiny and golden after baking. Bake in a hot oven at 375°F (190°C) for about 30 minutes or until it’s puffed and browned.
- Cool Then Serve:
- Let it sit a few minutes on a rack to cool just enough to slice easily. Serve warm with some crackers or fresh fruit to dip and spread.
I love brie here because it’s creamy and mellow, melts beautifully but still stands up to the strong toppings. This dish always reminds me of cozy nights with family, sharing stories and laughs over glasses of wine.
Storing Leftovers
If you have any left, let the baked brie cool completely before wrapping tightly in foil or plastic wrap. Keep it in the fridge and when you want some more, warm it slowly in the oven so the pastry stays crisp but the cheese melts just right.
Switch It Up
You can swap the brie for other soft cheeses like camembert or triple cream for a slightly different creaminess. Nuts can be changed to almonds or hazelnuts to tweak the flavor. If you don’t have fresh herbs, dried ones work but use less so they don’t overpower.
Ways To Serve
Bring it out with crusty bread, an assortment of crackers, or fresh apple and pear slices. Put extra cranberry sauce or honey on the side so everyone can add more if they want. It goes great with a crisp white wine like sauvignon blanc or a sparkling rosé.
This dish combines easy steps and simple ingredients in a way that feels special but made for relaxed hanging out. The mix of creamy, flaky, tangy, and sweet is always a hit and feels like a little celebration every time.
Frequently Asked Cooking Questions
- → Which cheese works best here?
Brie is the way to go thanks to its creamy feel and mild taste that melts nicely inside the pastry.
- → How do I keep the cheese from oozing out while it bakes?
Make sure the puff pastry is wrapped tight around the brie so the melted cheese stays inside.
- → Is it okay to swap dried herbs with fresh ones?
Using fresh rosemary and thyme really amps up the flavor and smells great, so it's the best choice.
- → What nuts go well with the brie here?
Walnuts or pecans add a nice crunch that mixes well with the brie's creaminess and the sweet cranberry on top.
- → Do I have to brush egg wash before baking?
Yes, egg wash gives the pastry a glossy golden color and helps seal the edges tight.