Baked Brie in Puff Pastry
Yield: 16 servings
Calories: 148kcal
Gooey melted cheese baked in a flaky puff pastry crust and topped with cranberry sauce, herbs, and nuts—perfect appetizer for dipping.
Ingredients
- 1 (245 g) puff pastry sheet defrosted if frozen
- 8 ounces brie (1 cheese wheel)
- all-purpose flour for dusting
- ¼ cranberry sauce or fig, or strawberry jam
- ½ teaspoon chopped rosemary
- ½ teaspoon chopped thyme
- 1 large egg
- 1 tablespoon (15 ml) water
- ¼ cup (30 g) walnuts or pecans, roughly chopped
- 1 tablespoon (15 ml) honey
Instructions
- Set the oven rack to the middle position. Heat to 400ºF (190ºC). Line a baking sheet with parchment paper and set it aside.
- Remove the frozen pastry from its packaging and defrost it on a sheet tray on the countertop until it is cool but pliable, about 40 minutes. If not using right away, cover with plastic wrap and refrigerate.
- In a small bowl, whisk together the egg and water, set aside.
- Place defrosted puff pastry on a lightly floured surface. If the pastry surface feels sticky, lightly dust it with flour. Use a rolling pin to gently roll out into an 11-inch square. Don’t press too hard or the puff pastry layers will fuse together.
- Evenly spread the cranberry sauce on top. Sprinkle the rosemary and thyme, followed by the chopped walnuts. Drizzle some honey on top.
- Bring one corner of the pastry up and over the brie, brush with egg wash. Continue to wrap the brie, creating a pleated design, pressing down the sides to remove any air, and brushing the pastry to help it stick. Gently press the edges and top to secure.
- Brush the top and sides with the egg wash.
- Make shallow scores on the surface, about ½-inch apart and about 1-inch long to create vents. This allows steam to escape so that the surface doesn’t get too puffy.
- Bake until the surface is golden brown and crisp, about 30 to 35 minutes.
- Cool on the baking sheet for 5 to 10 minutes. Serve warm with crackers, baguettes, crostini, or fruit.
Notes
- Serving Size: ½ ounce of cheese
- Make-Ahead: Top and wrap the cheese in the puff pastry. Wait to brush the surface and sides with egg wash. Tightly wrap in plastic and store in a resealable bag or airtight container in the refrigerator for up to 2 days. Brush with egg wash and score before baking.
- Reheating: Place cheese on a foil or parchment paper-lined baking sheet. Rewarm at 300ºF (149ºC) until the center melts.
- Cheese Selection: Camembert can be substituted for brie for a stronger taste.
- Larger Wheels: For cheeses between 12 to 16 ounces, roll out the pastry to about a 12-inch square. Double the amount of toppings. Add just enough to cover the surface. Bake until the pastry is golden brown, about 30 to 40 minutes.
Nutrition
Calories: 148kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 127mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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