Easy Baked Brie Recipe (With Recipe Hack!)

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Easy Baked Brie Recipe (With Recipe Hack!)

This easy baked brie recipe uses puff pastry for a golden, flaky crust and a perfectly melty center. Customize it with jam, nuts, honey, or cranberry sauce for the ultimate party appetizer.

Prep Time10

Cook Time25

Course: Appetizer

Cuisine: American

Servings:

Author: Shreya Walia

Equipment

2-inch diameter cake cutter or cookie cutter

Ingredients

1 pastry sheet
1 brie wheel 8 ounces
1/4 cup cranberry sauce
1/4 cup candied pecans for serving (optional)
1-2 tbsp all purpose flour for dusting your work surface

Instructions

Prep the oven: Preheat to 400°F. Line a baking sheet with parchment paper for easy cleanup.
Roll the pastry: Lightly flour your counter and gently roll out the puff pastry to smooth the seams and give yourself enough room to wrap the brie.
Assemble the brie: Use a 2-inch round cutter to remove the center of the brie wheel, keeping the bottom rind intact so it forms a well. Place it on the pastry sheet and fill the center with cranberry sauce. Add nuts, honey, or extra toppings on top if using.
Wrap it up: Pull the pastry up and over the brie, pressing the seams together so everything is sealed. Trim any excess pastry if needed.
Brush with egg wash: Brush the entire wrapped brie with beaten egg for a glossy, golden finish.
Bake: Bake for 25–30 minutes until deeply golden and puffed.
Rest & serve: Let the brie cool for 5–10 minutes so it slices cleanly. Serve warm with crackers or baguette slices.

Notes

You can use the center of the brie we removed to make my delicious cranberry brie bites so you get two appetizers in one!

Storage: Store leftovers in an airtight container for up to 2 days. Reheat at 350°F until warm and melty again.
Substitutions: Use camembert instead of brie, or try phyllo dough if you don’t have puff pastry.
Freezer tip: Assemble the brie and freeze unbaked for up to 2 months. Bake from frozen, adding a few extra minutes.
Variations: Try raspberry jam + almonds, hot honey + pistachios, or cranberry sauce + pecans.

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