Easy Baked Brie in Puff Pastry

AppetizerQuick and EasyBrieCheese

Easiest baked brie EVER! Brie cheese topped with jam, wrapped in puff pastry or crescent roll dough, and baked until melty. Delicious!

Photography Credit: Elise Bauer

Brie wrapped in puff pastry and baked until it has thoroughly melted inside is one of the world’s easiest yet tastiest appetizers. In this recipe the brie is topped with raspberry jam, surrounded with puff pastry and drizzled with maple syrup.

Easy Baked Brie in Puff Pastry Recipe

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: Serves 6 to 8


  • 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
  • 1 round or wedge of Brie cheese (do not remove rind)
  • 2 Tbsp raspberry jam, or other sweet jam
  • 1 Tbsp brown sugar
  • 1/4 cup of maple syrup


1 Preheat oven to 350°F (175°C). 

2 Slice the top off the brie: If you want, start with chilled brie and use a sharp knife to carefully cut off the thin top rind of the cheese. This may help the crust stay with the cheese when served. The rind is edible so you don't have to do this step if you don't want to.

3 Place brie on puff pastry: On a lined baking sheet, lay out the puff pastry or the crescent rolls flat. Place the brie round or wedge on top of the puff pastry.

4 Spread jam on top, fold dough over brie: Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and sprinkle brown sugar on top.

5 Bake: Bake at 350ºF (175°C) for 30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.

Serve with crackers or apple slices.

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Baked Brie

Showing 4 of 106 Comments / Reviews

  • Shelley

    How much ahead of time can I make this?

  • Viginia Luther


  • karen schultz

    This sounds FABULOUS, but I’m unclear on how much jam to use. Please help!

  • Betty Elliott

    Confused about wrapping the dough around the cheese, Brie is a round shape, how do I wrap the round cheese in a square or oblong piece of puff pastry ? Or do I cut the dough out in a circle first? In either way, wouldn’t there be a excess amount of dough on the bottom and not bake all the way through. Would it be easier using a circle shape , wrap upwards around the cheese and pinch the dough together on top. Thank you for all the filling ideas.

  • Sonia

    I do something similar that Shirley Corriher from Atlanta, GA once taught me:
    Use either brioche dough or puff pastry.
    Cut the round of brie in half, lengthwise.
    Top the bottom half of the brie with a mixture of chopepd dried apricots, pecans, brown sugar and sprinkling of Gran Marnier.
    Top with the other half of the brie.
    Wrap the whole thing tightly in the dough or pastry, sealing any edges or openings.
    Decorate the top with pieces of the dough or pastry (I like to make mine look like a Christmas wreath with holly leaves and berries made from the extra dough or pastry.
    Wash with egg wash and milk.
    Bake until done.
    Beautiful and delicious.
    Another way I like to do this is with smoked goat cheese and make a pouch with the pastry.

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Baked BrieEasy Baked Brie in Puff Pastry