One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.

Chef John
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.

    Advertisement
  • Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.

  • Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.

  • If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).

  • Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.

  • Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)

Cook's Note:

Do not skip the freezing-for-one hour step. The crust needs to bake to a golden brown before the brie starts pouring out, so it must be partially frozen when it goes in the oven. If you happen to make it ahead of time, and put it in the oven frozen solid, then I'd lower the temp to 400, and give it an extra 10 minutes or so, or until the cheese is runny.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

304 calories; 22.3 g total fat; 49 mg cholesterol; 261 mg sodium. 17.4 g carbohydrates; 9.3 g protein; Full Nutrition

Reviews (114)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2018
So like to make it better, I substituted the brie with brie, the walnuts with walnuts, and used cranberries for the cranberries. I did stick with the puff pastry for the puff pastry. It was most excellent. Next time I think I'll use brie instead cause my family loves brie. And the string thing was epic brilliance. Great idea and worked superbly. Definitely a keeper idea. Read More
(210)

Most helpful critical review

Rating: 3 stars
03/02/2020
appearance was meh, dont know if thats how brie tastes but tasted a little funky Read More
154 Ratings
  • 5 star values: 137
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/11/2018
So like to make it better, I substituted the brie with brie, the walnuts with walnuts, and used cranberries for the cranberries. I did stick with the puff pastry for the puff pastry. It was most excellent. Next time I think I'll use brie instead cause my family loves brie. And the string thing was epic brilliance. Great idea and worked superbly. Definitely a keeper idea. Read More
(210)
Rating: 5 stars
01/11/2018
So like to make it better, I substituted the brie with brie, the walnuts with walnuts, and used cranberries for the cranberries. I did stick with the puff pastry for the puff pastry. It was most excellent. Next time I think I'll use brie instead cause my family loves brie. And the string thing was epic brilliance. Great idea and worked superbly. Definitely a keeper idea. Read More
(210)
Rating: 5 stars
03/27/2016
Crowd pleaser! I did not do the string technique. I put the brie wheel in the freezer for about 20 minutes and was able to cut it in half with a knife with no problems. Read More
(31)
Advertisement
Rating: 5 stars
12/13/2016
I made for a dinner party and I was hit! I put it together and put in the freezer for a while., lowered the temp to 400 and added 5-10 min. I also used a cookie cutter to make a Christmas tree for the top. Very pleased with how it turned out. Read More
(25)
Rating: 5 stars
05/21/2016
What a beautiful gem to star in my bunco buffet! I used an 8 oz wheel (small enough to just set it on its edge and cut with a large knife) I used sliced almonds (not slivered) to make it less chewy and a bit more elegant and I used plenty of egg wash...it browned beautifully! I cut off the corners of the pastry prior to wrapping and used them to make flowers and leaves. I had 8 folks partaking and the brie was the one thing on the buffet that disappeared. My gf is coming over Monday to learn how to make it. Thank you Chef John...this will be a regular for my parties! Read More
(14)
Rating: 5 stars
12/12/2016
I used a refrigerated pie crust (because that it what I had) and it was amazing! Followed everything else exactly... RAVE reviews! Read More
(11)
Advertisement
Rating: 5 stars
12/07/2016
Was a big hit at our family's thanksgiving gathering. Used dried cranberries and honey as filling and excluded nuts since many of my nephews aren't big on gourmet nuts. Had considered using cashews but decided to forego based on input from my 14 year old son. Everyone loved the combo and the pastry shell. We served with water crackers. Planning to make this again and definitely recommend for parties and family gatherings. Read More
(10)
Rating: 4 stars
10/14/2017
I also did not bother with the string bit to slice the Brie in half. 20 minutes in the freezer & it was easy to cut. I also didn't follow the instructions for the nuts and cranberries. I put the nuts on the Brie cranberries on top of the nuts then placed the other half of the Brie on top of that. No worries about flipping the thing and having some of it fall out. Baked as per instructions and it was very good. While it's best eaten when it's warm and runny it cools fairly quickly. Read More
(10)
Rating: 5 stars
11/16/2017
Yummy! Will absolutely make this again. Everyone at the party raved about it. Especially loved the video which showed how to make the decorative grapes on the vine w/ the puff pastry and the trick in scoring the cheese and cutting with dental floss. Not crazy about walnuts so substituted pecans and added a pinch of salt and 1 TBSP of brown sugar mixed into the pecans. Also used Martha's egg wash egg yolk & 2 TBSP heavy creme. Served with sliced apples and persimmons. Read More
(7)
Rating: 5 stars
02/18/2018
This is the easiest and most delicious dish to serve as a starter! It looks magnificent in it's golden pastry and when you cut into it and the cheese and cranberries start oozing out the guests are so impressed. Serve with a little extra Rasberry jam. Read More
(6)
Rating: 3 stars
03/02/2020
appearance was meh, dont know if thats how brie tastes but tasted a little funky Read More