How to make the Best Baked Brie in Puff Pastry | Recipe

Brie cheese

🥗Healthier: Camembert

💰Cheaper: cream cheese

Camembert offers a similar texture, while cream cheese is more affordable.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo is lighter and lower in calories, while homemade dough can save costs.

chile jam

🥗Healthier: salsa

💰Cheaper: hot sauce

Salsa provides a fresher taste, while hot sauce is often more economical.

egg

🥗Healthier: flax egg

💰Cheaper: none

Flax egg is a vegan alternative, maintaining binding properties.

Defrost puff pastry on the countertop or in the refrigerator until cold but not frozen.

Roll out the puff pastry on a floured surface until it is about 12 inches in diameter.

Cut a circle from the rolled-out pastry using a 9-inch cake or pie pan as a guide.

Set aside the excess pastry for later use.

Prepare an egg wash by beating one large egg with a teaspoon of water.

Brush the egg wash around the edges of the pastry circle, about 1 to 2 inches in from the edge.

Remove the clear or white packaging from the Brie cheese, leaving the rind on.

Place the Brie cheese in the center of the pastry circle.

Fold and pleat the pastry over the Brie, ensuring there are no air pockets and sealing it tightly.

Transfer the wrapped Brie onto a baking sheet lined with parchment paper.

Brush the egg wash over the sides of the pastry, avoiding the exposed center.

Stand up the inside edges of the pleats to create a well in the center.

If needed, apply more egg wash to the pleats.

Place the wrapped Brie in the freezer for 20 minutes to firm up the pastry.

Preheat the oven to 425°F (218°C).

Bake the Brie for 20 to 25 minutes until the pastry is golden brown.

Remove the Brie from the oven and fill the center well with Peach preserves (1/4 to 1/3 cup).

Serve with additional preserves on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens