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Baked Brie

Baked brie in puff pastry with a golden, sealed crust and molten center. French-inspired jam, pecans, and brown sugar bake into a rich, gooey brie you can scoop with crackers and apple slices.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

puff pastry
  • 1 sheet puff pastry Thawed.
brie
  • 1 wheel (8 oz) brie
raspberry or fig jam
  • 0.333 cup raspberry or fig jam
pecans
  • 2 tbsp pecans, chopped
brown sugar
  • 1 tbsp brown sugar
egg wash
  • 1 large egg, beaten with water Beat 1 egg with 1 tbsp water.
rosemary
  • 0.5 garnish fresh rosemary for garnish
serving items
  • 1 crackers and apple slices for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400F and line a baking sheet with parchment to prevent sticking.
Assemble the brie
  1. Roll the puff pastry slightly and place the brie in the center so it fits inside without overfilling.
  2. Spread jam over the brie, then sprinkle pecans and brown sugar for even coverage.
  3. Fold pastry up over the brie, trimming excess and pressing seams to seal so the cheese stays inside while baking.
Bake
  1. Flip seam-side down onto the baking sheet and brush with egg wash for a glossy, browned crust.
  2. Bake 22-25 minutes at 400F until deep golden brown with puffed, crisp layers.
Rest and serve
  1. Rest 10 minutes so the cheese sets slightly and stays molten but scoopable.
  2. Garnish with fresh rosemary and serve with crackers and apple slices.

Notes

For the cleanest seal, press seams firmly and place the brie seam-side down before egg-washing. Store leftovers covered in the fridge up to 3 days; reheat in a 350F oven until warm. Freezing is not recommended because puff pastry texture can soften after thawing. For a lighter option, use low-fat brie or reduce jam to 2 tbsp (the flavor remains strong with less richness).