Baked Brie

By Melissa Clark

Updated Nov. 3, 2023

Baked Brie
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
1 hour
Rating
4(980)
Comments
Read comments

Serve a creamy, runny-centered, pastry-wrapped baked brie at your next party and watch your guests cluster around it, slicing off bits until it completely disappears. Don’t be tempted to use a fancy, artisan brie from a cheese shop here. This recipe works best with the regular kind of brie you find at the supermarket; fancier bries may leak out of their pastry. Choose any flavor jam for the topping. Orange or ginger marmalade will give you something tangier than, say, raspberry and cherry jam, which are sweeter, more mellow options. While a wedge of brie will work in this recipe, a round of brie looks prettiest.

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Ingredients

Yield:8 or more servings
  • 1piece of brie or Camembert, 4 to 8 ounces, cold
  • 1sheet puff pastry, chilled but not frozen
  • 2tablespoons thick jam or marmalade, any flavor
  • 1egg beaten with 1 tablespoon water
  • 1tablespoon demerara sugar (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

47 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 32 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Using a large chef’s knife, cut the white rind off the top of the brie and discard. (This works best when the cheese is very cold.)

  2. Step 2

    Roll the chilled dough to about ⅛-inch thick. Transfer the rolled dough to a baking sheet covered with parchment paper. Place the brie at the center of the dough square and then spread the jam over the top of cheese. Drape the four corners of the dough, one at a time, across the brie to enclose it. If there is too much overlapping dough, trim the sides before draping. You want the dough to just cover the brie.

  3. Step 3

    Brush the egg wash over the brie, making sure it does not pool where it meets the tray or it will stick. Sprinkle with the sugar if using. Bake on the middle rack of the oven for 35 to 45 minutes, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.

Ratings

4 out of 5
980 user ratings
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Comments

Baked Brie

I found that cutting the brie in half horizontally like a layer cake and adding the preserves in between the layers is the best method. Shout out to Rachel Ray for this tip.

Catherine DiNardo

There is no need, in my opinion, to remove the rind. Also, you can bake it in a ceramic pie pan just in case any of the gooey deliciousness runs out of the pastry (and it looks nice to serve it that way also).

Dan Findlay

Remove and discard the rind? Sacre bleu!

Cheese Connoisseur

I’ve found apricot jam and Costco Brie to be delicious

Christie Schwalbe

I spread a layer of hot honey chile crunch over the opened brie before wrapping, and it's a HUGE hit!!

Deanna

Can you wrap it ahead, refrigerate and bake later?

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