This wonderful, light puff pastry is filled with melted Brie cheese. Serve with crackers on the side.
This is just heavenly. I don't use the almonds, and I spoon plenty of apricot preserves over the brie before wrapping and I think this adds the extra kick it needs. Also, for those of you willing to try, this recipie works well with phyllo dough. Just brush melted butter over top of brie, then add preserves, and wrap in 4 sheets of phyllo that have also been brushed with butter. Trim excess dough and freeze. This is very important and should also be done with the puff pastry version. If you don't freeze, the cheese is completely liquid by the time the dough is done, and so this way they both come out perfect. Bake according to package directions.
Read MoreThis is good, but needs a bit more to it. When I make it, I don't use almonds, but I put chopped sundried tomatoes and lots of crushed garlic and sometimes some capers. Serve with a variety of crackers. This is amazing and everyone always loves it.
Read More This is just heavenly. I don't use the almonds, and I spoon plenty of apricot preserves over the brie before wrapping and I think this adds the extra kick it needs. Also, for those of you willing to try, this recipie works well with phyllo dough. Just brush melted butter over top of brie, then add preserves, and wrap in 4 sheets of phyllo that have also been brushed with butter. Trim excess dough and freeze. This is very important and should also be done with the puff pastry version. If you don't freeze, the cheese is completely liquid by the time the dough is done, and so this way they both come out perfect. Bake according to package directions.
This is such a great basic recipe for baked brie. There are some other recipes on this site, but this is the most basic. I've added preserves, dried fruits, and different toasted nuts... all work great. I love brie but the rind always bugged... so I remove it. I know there are some cheese connaisseurs out there who think different. P.S. If your pastry comes out soggy or greasy, you need to up your oven temp to 400 because it means your pastry is melting and not "puffing".
This recipe is fabulous!!! I filled mine with apricot preserves along with the almonds and brushed with egg whites as suggested! Thank you so much to Veronika for the tip on freezing before cooking! The pastry came out wonderfully cooked and the cheese was perfect! This was THE hit of our party!
This is fantastic as a Christmas appetizer. I have made this four times already this month! It is fabulous. I fill the centre with seedless raspberry jam (I put the jam through a sieve) and fresh rasberries. Once the brie is enveloped with the pastry I brush it with a beaten egg before baking. I also put fresh raspberries on top and serve the whole thing alongside water crackers. YUM. At least a dozen people have already asked for the recipe.
Recipe requests started flowing after the first bite!! I used a 14 oz. round of brie, added 1/2 cup pesto and toasted the almonds. The pastry fit perfectly with the larger round of brie. It was impressive in both presentation and flavor. This is a keeper. It looks pretty in a fluted style tart dish.
This recipe was wonderful with a couple modifications. I mixed the almonds with an apricot/crushed pineapple sauce I made. Then I added a teaspoon of dijon mustard to the sauce. I used reviewer Veronika's suggestion about freezing it before baking. WOW! It came out looking and tasting so wonderful.Thanks idea Nancy.
Awesome recipe! I used seedless raspberry preserves and toasted slivered almonds, garnishing with fresh raspberries. It was wonderful and everyone raved about it. The only thing I would do differently is reduce the amount of puff pastry as I wrap it. I brushed it with butter, but I think the suggestion to use egg white might work better for me.
Delicious! I was serving this for a Christmas dinner appetizer and wanted it to look festive. When I sliced the wheel I spread a generous amount of raspberry preserves and then followed the rest of the recipe. I thought I was taking a chance, but it paid off - I got rave reviews and the entire wheel was gone in no time.
Perfect. I shaved off some of the rind, cut the brie in half, put apricot preserves in middle )like a brie/apricot sandwhich), warpped puff pastry around brie, trimmed extra pastry, used egg white wash all over pastry. Wrapped in plastic wrap and froze for 2 hours. Baked at 425 for 25 mins. Served with crackers, pears, apples, and bread. Made two of them for 12 people and there wasnt a drop left. Huge hit!
This is a party staple for my family and friends. I love to mix it up. Sometimes I do the standard cranberries and apricot preserves, other times I use my food processor for super thin slices of granny smith apples or pears that I fan out over the brie wheel then spoon cranberry whole jelly and almonds. For a more savory treat I use saute fresh mushrooms in garlic olive oil with touch of salt and pepper then sprinkle w/ healthy dose of fresh parsley and sprinkle with walnuts. This summer I am going to fan out some fresh, thin cut strawberries with some high end strawberry preserves. Then I'm going to use clear and colored red and blue egg wash to do a mock flag on the top of pasty before baking for a 4th of July theme. I have a star shapped cookie cutter so the left over pasty will get cut into star shapes. For Christmas I always use my snowflake cookie cutter and for Thanksgiving I use some leaves.
I made this last night for a wine tasting party but I did add the apricot jam and it was sooooo good. As someone else said I made it all up ahead of time and froze it for 2 hours and then baked for 35 min. and let it sit for 45 min, it was perfect.
This is a good base recipe- take note of suggestions for using the egg whites to seal the pastry. This is a MUST and not an option or you will have a messy presentation. Feel free to add preserves (I tried raspberry) or different nuts (pecans were yummy).You could go with something completely different (I added pesto to another and sprinkled with pine nuts). The key to this recipe is to make it your own by adding what you like and experimenting with new tastes. Remember to serve with a good red wine and you can't go wrong!
This is good, but needs a bit more to it. When I make it, I don't use almonds, but I put chopped sundried tomatoes and lots of crushed garlic and sometimes some capers. Serve with a variety of crackers. This is amazing and everyone always loves it.
I made this for my Christmas party and got rave reviews! I used the seedless raspberry jam instead of apricot and it was GREAT!
I mixed kahlua, brown sugar and chopped pecans instead of the preserves and it was delicious!!
My guests loved this appetizer. I cut off ALL the rind, then sliced it in half and filled with raspberry jam and slivered almonds. I wrapped it up and popped it in the freezer while the puffed pastry thawed (about 20 mins). Last, I wrapped the cheese in the pastry, brushed with egg wash, and baked for 20 minutes. Make sure you seal the top very well or it will come open. Overall, this was delicious and I'll definitely make it again!
This was a simple and excellent appetizer, but baking it was a challenge. I took other reviewers recommendations to “freeze” it before baking, which I did. When I baked it in a very good convection oven, the center was not done. I was forced to “nuke” it for a minute and still returned it to the oven for 5-8 more minutes. The final result was great but the next time I make this, I will “freeze” it for no more than 30 minutes to see how that works and then increase or decrease the “freeze” time accordingly. There is a very fine line in baking this so it is done in the center but not a gooey mess. Everyone will just have to experiment with their own ovens. Definitely make a trial run with this before that special dinner party.
I disagree with the cooking temp on this recipe. After baking at 350 degrees for 20 minutes, my puff pastry still looked raw. I needed to increase the temperature to 475 to roast potatoes, so I moved the brie to the top rack, and after 5 minutes it was perfect, nice and golden brown. Someone had suggested freezing the brie before baking, which I did. for about 20-30 minutes. As we were eating it, I noticed the center was too thick/stiff... it wasn't nice and oozy like the outer parts of the brie were. Maybe putting it in the fridge before baking would have sufficed.
I used a can of crescent rolls and raspberry preserves like some people suggested. I took it to a work Christmas party. It presented beautifully and tasted equally wonderful and it took just a few minutes.
Really good! But the only thing kind of annoying was that after 5 minutes it was still too hot and it oozed everywhere. Nobody seemed to mind though. Served it with crackers and apple slices.
I used a 19.6 oz wheel that I cut in half, so my end product looked like a calzone, but it still taste great! I added apricot preserves in addition to the toasted almonds in the middle of the brie. I also stuck the brie with preserves and almonds in the freezer for about 20 min before wrapping it up in the puff pastry and baking. I sealed the edges with egg white and brushed a little egg white on top as well. Baked it at 350 for 15 min in my toaster oven and it was great!
Delicious, especially if you love the rich, creamy flavor that brie has. I followed this recipe except added a layer of apricot preserves on top before wrapping. It was easy to make, and I didn't pay too much attention to looks, but I wish I had. You could really make this a show-stopper appetizer if you took the time to mold it just right. Next time I'll cut the mold or wax (or whatever that outter stuff is on the brie) OFF then put it in. I never like that flavor anyway and it definitely shined through after baking. Just a tip!
This was such a hit. What a lovely presentation. I had some left over pastry puff dough and used a cookie cutter to add to the a star on top. Beautiful!
This was great! I used Raspberry preserves when I did it the last time. That tasted fabulous, but I think I might play around with some other type of preserves or maybe even cranberry chutney! It was a hit with my friends and so very easy to make. Thanks!
WOW!! That's what EVERYONE said. WOW! I followed the advice of VERONIKA S and added apricot preserves and brushed the dough with butter before freezing. We wound up having to bake it for around 30 minutes before it was warm enough inside, but it was worth the wait!
I have made this twice now and really enjoyed it both times. I added fresh raspberries along with the almonds and it made it even more yummy. Be sure to brush butter on the dough before baking if you want a nice golden color - I forgot once and it was not as pretty (although it still tasted fine).
I'm so hooked on this. I've made it several times. Change the fruit every time, but always remove the rind. I've used puff pastry and pie crust. Prefer the pastry. Always use the egg wash to hold it together. I've fiddled with the temp and time just a bit to accomadate my finicky oven. Easy to do, just watch it.
This is amazing. I don't cut the brie in half to add nuts, I just leave it whole and wrap the pastry around it. Also, I use a beaten egg to seal the pastry and put it in the freezer for a couple of hours. However, if you stick it in the freezer, it will need more time in the oven. I had mine in for 40 min. Will definitely make this again.
Sorry, I did not like this recipe. Other reviewers loved it, so maybe I didn't do something right. I thought the rind became somewhat bitter, and the brie was basically runny.
This is a great basic recipe. Once I wrap the dough around it, I seal the seam by brushing it with a whipped egg and laying it seam side down to ensure a tight seal. Then I brush the top with the egg. I've tried it with rasperry preserves (in addition to toasted sliced almonds), but the second time I used fig preserves and it was even better! There are never any leftovers!
Made this for a family get-together. It was a huge hit. I'll definitely make this one again.
Excellent recipe...just a tip, I brush the pastry with beaten egg wherever I fold it over to seal it, as well as over the top, keeps the cheese inside!
This is a great way to serve Brie but you definately need to brush the puff pastry with an egg wash or else it just is too dry. I have tried this several times and the more egg wash I used, the better.
Tastes great but I used a couple of the other suggestions. A heaping layer of apricot jam and a generous portion of sliced almonds both in the center and on top of the brie. When using the puff pastry dough, I found using two cans worked perfectly. Lay them out and them press the two sides together to make a larger sheet. After wrapping the dough around the brie, I wrapped the brie very tightly in plastic wrap and then froze it for about 3-4 hours. It turned out perfectly! When baking, make sure there are no holes in the pastry!
Great for dinner parties, and everyone loves it. If you can't find puff pastry at the store, pilsbury crescent roll pastry can be used. Halve it and roll it out so that you can't see any of the speration marks. Place the brie onto one half, then place the other half of the pastry on top and seal together. Brush with egg to give it a nice finish. Instead of almonds, try using differnets jams to suit the season i.e cranberry for winter, or marmalade. Apple and pear slices work well too.
I didn't like this at all, but I thought the cheese itself was disgusting, so maybe it's just me. It had no flavor and just tasted weird.
It's a total crowd pleaser!! I often replace the nuts with apple butter, apricot preserves, or mulled strawberries, depending on what's in season. Definitely cut the top square down just enough so it covers the cheese but doesn't overlap much-it keeps it from getting soggy! Serve warm ASAP :)
Remember to thaw your puff pastry before you use it! I tried thawing it in the microwave and it ended up messy, but still tasted delicious. I added seedless raspberry preserves and then the almonds. I also brushed an egg white over the puff pastry before I cooked it-just don't use all of it if you don't need it-it will end up tasting slightly egg-y! otherwise, a delicious recipe that everyone was raving about :)
This is good but a little plain. I added some cranberry sauce to add some zip. Very easy to make!
used pillsbury puff pastry, 1 sheet rolled out. used brie from costco. sliced in half added peach jam (didn't have apricot) and sliced almonds. cut off the rind of the brie, wrapped it up. with extra pasty cut out leaf for top. cook on a pan with sides because it leaks a little. very good, thanksgiving 08. 11/17: I cut the rind off and it oozed all over, keep it on next time.
I am anxious to try this wonderful recipe, just curious how long to freeze it before baking? Thanks
Delicious! I made this for a Christmas party and it was devoured! As per other suggestions, I froze the brie for 30 minutes to keep it from melting too much and I also added raspberry jam inside with the almonds and garnished with fresh raspberries on top. It was incredible and gobbled up by my guests! The puff pastry was difficult to work with and get to look pretty, but I think that could just be my lack of experience... Yum! Thanks!
I make this recipe every year, but instead of almonds, I sauté some chopped walnuts, then add Kahlua to the walnuts & reduce to half to take alcohol out & becomes syrupy. Then I pock holes with a fork and drop the syrup with nuts & let it rest for a while to absorb the syrup, then I wrap the Brie with Puff Pastry & bake
This is a go-to recipe for me whenever I am asked to bring something to a party. Its fun to try different variations of filling, I like to use honey and pecans, jam, or chopped apples. Make sure that you seal the seams of the puff pastry very well or cheese will break though while baking and you'll have a mess on your hands.
Instead of almonds, I spread raspberry jam and fresh raspberries in the middle of the brie. After it was all baked, I garnished it with more fresh raspberries. Elegant and a HUGE hit at my dinner party!
I made this on Christmas day and it was so good my son asked me to make it again for New Years. I added red current jelly to the top before covering. It was a nice compliment to the cheese because it was not sweet. To seal I brought the four corners up and together. I tucked the dough between the corners up and in and then gave it a gently twist to seal, then spread the top back to open. It was very pretty.
Fantastic! Instead of almonds, I used a mixture of sundried tomato spread, a fresh minced clove of garlic and a little bit of minced fresh basil. I served it as an appetizer at a dinner party last weekend and it was gone in about 15 minutes.
made this for christmas eve and it was a HUGE hit! the more almonds the better so they don't get lost in all the melted cheese. very delicous!
Just made this tonight and I am new at "cooking" and I really enjoyed it and was impressed with myself!
This is a basic recipe that's just wonderful exactly as it's written. It's so easy, and it makes a nice presentation if you get creative with the pastry scraps.
This was the easiest recipe ever! It comes out looking way more fancy and time-consuming than it is. I bought the pepperidge puff pastry sheets and they were fabulous. After cooking it I served it with grapes and it looked elegant and tasted great. I got a lot of compliments on it!
This tasted wonderful, but I had some problems getting the pastry dough to keep together while baking. Now I just make sure to put it seam side down into a small baking dish so that the dough doesn't have room to spread out during baking. Once it has time to set and I remove it, it is perfect.
I love anything with cheese and when you add a fast and easy recipe to it. . . well, you can't beat it.
Absolutely delicious and easy to make. My husband and I loved this and made total pigs of ourselves. Used ate it as an appetizer then didn't have room for supper.
Didn't go over real big, I don't know why it seems to come out o.k.
I only froze mine for 30 minutes and it really needed an hour. Great presentation. I filled it with seedless red raspberry and slivered almonds. Cant wait to do it again.
I make this all the time, I add preserves on the top of the Brie and use a pastry brush to spread honey over the inside of the puff pastry. There is never any leftovers.
I tried this out on some friends last night and we LOVED it! I spread raspberry preserves in the middle, brushed it with egg whites and sprinkled sugar on top to make it look pretty. It was wonderful! Thanks for the great recipe!
I couldn't decide between almonds and raspberry preserves... so I did one of each. They were both excellent. I would say the egg wash is a requirement versus an option, it nicely seals the phyllo dough and prevents "bursts". It is the cooking trifecta: really easy, tastes great, beautiful presentation.
My family really loved this recipe. This was my first time making this so I did make changes based on the reviews. I only had the crescent rolls and it turned out fine. I also added strawberry preserves. I will be making this again.
Love this...but make sure to wait long enough to cut into, I cut it too soon and it got all over the plate and the table :)
Yum. I didn't let it sit for 5 minutes before serving, and it oozed out of the shell, but it still tasted good. Will try to freeze it before baking, as recommended. I used almonds, but a layer of cranberries would be a good addition as well.
We made this for our family Christmas and New Years party. We did not use the nuts but instead we used 1 cup of Apricot Jam. Yes, besure you wrap it very well and that there is no cracks. Some of our cheese did sneak out but there was still enough brie in the pastry. My sister used Phylo dough but it did not look very pretty. We served ours on thinly sliced bagette.
This gets 4 stars with revisions. Novice cooks don't need to shy away from it. I made one with raspberry and one with apricot for my husband. We thought the raspberry overwhelmed the delicate brie, but the apricot was good. Bake at 400 degrees, not 350. I froze it as others recommended, but the brie was not "gooey" enough for me, and I think the freezing affected that. I'll bake mine longer and not freeze it. I'll make it for T-giving, but use shiitake mushrooms sauteed in butter instead of the preserves.
Good recipe: a variation that I Made was use raspberry jam, dried cranberries, and walnuts. Cut off sides of rind. Wrap with homemade pie dough (set in center of dough round and gather at top to stop leakage, chill for at least one hour, bake for 15-20 minutes at 400 bake in a fluted tart dish then you can serve it in that... let rest 5 minutes before serving with crackers and fresh fruit slices.
This is a party favorite..I do something a little different, that I haven't see on any of these recipes. I heat some cherry pie filling and pour it over the top. It is a crowd favorite. I'm going to try the raspberry preserve version tonight!
I made this for Christmas and it was a HUGE hit! I recommend rolling the puff pastry pretty thin, which seems to help it get crispy. I also used my extra dough to cut out decorative leaves for the top. I stuffed the brie with toasted almonds and blackberry jelly. Easy and delicious!
I really wanted to like this, but the puff pastry never seemed to get crisp & brown, even when I left it in the oven an additional 5 minutes. I enclosed the wheel of brie in the puff pastry - maybe I should have just wrapped the pastry around the sides of the brie? I was very disappointed
I've made this a few times now...chucked the almonds and spread the middle with mushroom pesto. Fabulous! Have also used olive tapenade. Compliments galore. Found that I needed to increase the baking time though. Check it frequently. Big payoff for little work -- my favorite kind of dish!
This recipe is a great foundation to add many twists, or excellent simply as is, and it's so easy to prepare. Excellent addition to any party menu.
Excellent recipe! Easy to make for family, nice enough to make for guests. Tastes great.
This was a huge hit with all my guests. I added apricot preserves as others suggested and froze first (also from a tip on this site). Becuase I had frozen it first it definately took longer to bake but OMG so worth the wait. I could probably eat the whole thing to myself it was so good!!
Thanks earlier reviewers-Freezing the brie prepared brie prior to baking was a must. I also filled mine with 1/4 cup raspberry preserves, but probably could have used a little more.
Instead of using puff pastry, I used one can of crescent rolls. My guests loved it.
Of course, I changed this a bit. I halved the brie/camembert or whatever soft round cheese you have, and put fried sun dried tomatoes and garlic on one half, and hot peper jelly on the other. People were going NUTS over it, and do yourself a favour, just bring the recipe with you. It willsaveyou time!!
This tasted so good when it came right from the oven. Everyone loved it! I used raspberry jam and fresh raspberries instead of the nuts. This made it extra sweet.Mmmmm!!
I made this to take on our last boat outing, and everyone wanted more.
I made this for a New Year's Eve feast. The only thing I did different was put a couple of tablespoons pear preserves on top of the brie. It was so good! I'll definitely make this again.
I made a very similar one like this a couple days ago all I used id refridgerated dinner rolls and an 8oz Brie. Very Good I thought, but I'd recommend topping it off with blueberry jam very delicious too. The rest of my family loved it.
I used some blueberry&raspberry preserve, and nuts, and had the cutest little bries... they were pretty, if a little grasy, with melted cheese and all. Quite unusual but nobody raved about it, I must say...
I made this without the almonds and with some jam in the middle, and YUM! was it a hit. I served it with butter crackers and everyone loved it!
I brush the top of mine with an eggwash (1 egg beaten with a teaspoon of water). It gets lovely and golden brown on top. Be sure to let it cool for around 10 minutes to firm back up.
I followed someone else's advice and spread apricot preserves between the two layers: DELICIOUS! It served well with pears, apples, and French bread slices.
This was a big hit at my parent's 55th anniversary party. For some reason my pastry didn't brown as nice as I would have liked, but I think that is the fault of the very old oven I had to use. I sliced the brie in half and put triple fruit jam in between and served it with crackers, anjou pears and granny smith apples. Everyone complimented me on the elegant appetizer.
What an easy and impressive appetizer -- I always get compliments whenever I make this recipe and ususally end up having to copy the recipe out for someone. I substitute jam (whatever kind is open in the fridge) for the almonds. Thanks for a great recipe!
I add some raspberry jam to mine. People seem to like it, I had lots of compliments, but I think it is too greasy. Next time I might try to remove the rind.
I served this last night and it was gone in about 5 minutes. I should have made two! The only thing I did different was to brown the almonds in a little butter before placing them in the brie. Awesome recipe!
This is excellent but you definitely need to add a preserve of some kind, I did seedless raspberry without almonds because I just don't like nuts in my food. I also made sure the edges were sealed and it didn't leak and did the egg wash over the top with some cut out shapes, it looked and tasted marvelous!
I got rave reviews from my guests. I used peach preserves. I think you could use just about anything and it would still be good.
Absolutely delicious! Loved by all anywhere I take it. Great served with crackers or with fruit - apples and grapes particularly.
I used smaller sized brie and didnt cut it in half. Worked great. Used the same cooking time.
It came out beautifully golden! I used egg whites on the top and instead of just having crackers on the side i found it was amazing with berries, grapes, bread, powdered sugar and a cranberry sauce on the side. This dish was great for dipping in a party scenario. To be served as an appetizer i used pesto, olive oil, pine nuts, basil and black pepper. It is always a hit, and like all cheese it tastes great with a large glass of red.
Oh so good! I cut my Brie cheese in half and put a couple tablespoons of pesto in the middle of it before wrapping it up and baking it. It did need to be cooked a little longer than stated but it was a big hit! Also, make sure to serve it hot. It really loses it's wow after it cools off.
