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Baked Brie

Baked brie in puff pastry with jam and toasted pecans, baked until the top is deeply golden and the cheese turns molten. It’s sealed with an egg wash for a crisp, flaky crust that slices cleanly after a short rest.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: French-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Baked brie pastry
  • 1 puff pastry sheet thawed
  • 8 oz brie wheel
  • 0.33 cup raspberry or fig jam
  • 2 tbsp pecans, chopped
  • 1 tbsp brown sugar
  • 1 large egg beaten with water for egg wash
  • 1 tbsp water for egg wash
  • 1 fresh rosemary for garnish
  • 1 crackers for serving
  • 1 apple slices for serving

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 400F and line a sheet pan with parchment.
  2. Roll the puff pastry slightly and place the brie in the center.
Fill and fold
  1. Spread the raspberry or fig jam over the brie.
  2. Sprinkle with chopped pecans and brown sugar.
  3. Fold pastry up over the brie, trimming excess and pressing seams to seal.
  4. Flip seam-side down onto the baking sheet, then brush with egg wash (beaten egg mixed with water).
Bake and finish
  1. Bake 22-25 minutes, until deep golden brown.
  2. Rest 10 minutes so the cheese sets slightly, then garnish with fresh rosemary.
  3. Serve with crackers and apple slices.

Notes

Pro tip: Seal the seams firmly before baking so the molten cheese stays inside; if you see gaps, press again with your fingertips. Store leftovers covered in the fridge up to 3 days; rewarm in a 350F oven for 8-10 minutes. Freezing is not recommended because the pastry texture can soften. For a dairy-forward swap that keeps the method, use a brie-style cheese (such as triple-cream) with similar meltiness, as long as it’s sold as a wheel.