Baked Brie Recipe
A wheel of buttery Brie cheese encased in golden, flaky puff pastry, melting into a gloriously gooey center when sliced open.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">1 sheet (320g) ready-rolled puff pastry</li><li class="ingredients-single-item">1 wheel (200g) Brie cheese</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp water (for egg wash)</li><li class="ingredients-single-item">2 tbsp honey or maple syrup (optional, for drizzling)</li><li class="ingredients-single-item">50g dried cranberries or fig jam (optional, for filling)</li><li class="ingredients-single-item">2 sprigs fresh rosemary or thyme (optional, for garnish)</li><li class="ingredients-single-item">30g chopped walnuts or pecans (optional, for serving)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C and line a baking sheet with parchment paper. Allow your puff pastry to thaw at room temperature for about 30 minutes if frozen, until pliable but still cool to touch. Cold pastry is essential as it creates those beautiful flaky layers when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Unroll the puff pastry sheet on a lightly floured surface and trim to a square approximately 30cm across. This will give you enough pastry to completely encase the cheese with a little decorative excess.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>If you're adding sweet fillings, now is the time. Either carefully slice the Brie horizontally through the middle and spread cranberries or fig jam between the halves, or simply place these toppings on top of the whole wheel. The acidity of these fruits beautifully balances the rich creaminess of the cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the Brie (filled or whole) in the center of your pastry. If you've kept the rind on (which is perfectly fine and traditional), place the cheese rind-side down for the most attractive presentation when served.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold the pastry up and over the cheese, working your way around the wheel. Gently press the edges together where they meet to seal. You can trim excess pastry if needed, but leaving some creates a rustic, artisanal look. Think of wrapping a beautiful gift – neat but not overly fussy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For a more decorative touch, cut small shapes from any leftover pastry and arrange them on top of your wrapped Brie. Simple leaf shapes or twisted strips work beautifully and add visual interest.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Whisk together the egg and water to create an egg wash. Using a pastry brush, gently brush the entire surface of the pastry with this mixture. The egg wash is crucial as it gives the pastry its gorgeous golden sheen and helps seal the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the wrapped Brie to your prepared baking sheet and bake for 20-25 minutes, until the pastry is puffed and deeply golden brown. The pastry should feel crisp to the touch and sound hollow when tapped gently. If it's browning too quickly, loosely cover with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let rest for 5-10 minutes before serving. This brief resting period allows the molten cheese to settle slightly while still remaining wonderfully gooey. Too short a rest might result in cheese that flows everywhere; too long and it begins to solidify.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>If desired, drizzle with honey or maple syrup just before serving and garnish with fresh herb sprigs. Serve while still warm with crackers, sliced baguette, apple slices, or simply on its own. The contrast between the flaky, buttery pastry and the rich, creamy cheese creates an irresistible combination that's sure to delight anyone who tries it!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I prepare baked Brie in advance for a party?
You can assemble baked Brie hours beforehand and refrigerate until needed. For best results, apply egg wash just before baking. Alternatively, prepare all components separately and assemble shortly before guests arrive. The dish is best enjoyed freshly baked when the cheese is perfectly molten.
Should I remove the rind from the cheese before baking?
Keeping the rind on is traditional and perfectly acceptable. The rind is edible, helps the cheese maintain its shape during baking, and contributes to the authentic flavour profile. If you prefer a smoother texture, you can remove the top rind only, leaving the sides and bottom intact.
What are the best accompaniments to serve with melted cheese in pastry?
Complement the rich, creamy cheese with sweet and savoury elements like sliced apples, grapes, and crusty bread. Acidic counterpoints such as cranberry sauce or fig jam balance the richness. A drizzle of honey adds lovely sweetness, while toasted nuts provide textural contrast.
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