Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
How much ahead of time can I make this?
Hi Shelley, since it’s puff pastry, and you want the brie to be warm and melty when you serve it, you’ll want to make it as close to serving time as possible.
This sounds FABULOUS, but I’m unclear on how much jam to use. Please help!
Hi Karen, it’s really up to you. Just spread jam over the top of the brie. Thin or thick, depending on how much you want!
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.
Cut the puff pastry into two squares. Place the brie on the first square. Fold the corners up toward the top. After applying the jam, place the top square on, making sure the corners are on the opposite points of the dough. Think “star pattern.” Fold top corners down and seal them all together. You should be able to get coverage all the way around by doing this, or at least I did. ;)
Hi, Betty! This video helped me understand (I was confused, too!). She trims the edges of the pastry puff and then folds it up. She takes the extra pastry puff and makes a design on top!
Found your recipe and loved how versatile it was! I used a delicious rhubarb-berry jam and just drizzled a bit of maple syrup on top. Perfect with apples too, great suggestion. I featured the variation I tried with a link back here on my blog – Spatulas & Buttons. Thanks for a quick, tasty recipe!
I was wondering, could we do the brie with the rasberry jam, walnuts and brown sugar the same way as the apple gorgonzola turnovers? I would love to have people dig in to individual turnover pieces instead of a brie wheel. Thanks, love your recipes!
Sure, it’s worth a try. Please let us know how it turns out for you. ~Elise
Try slicing the brie round with dental floss for easier slicing.
I made this and it’s wonderful, I substitute the Brie with cream cheese and a jar of fig preserves, cooked it @ 350 for 45 minutes, LOVED IT. This is a great recipe and very versatile. Thanks
My first attempt at anything like this, and it was an astounding success! I halved the brie and used tart cherry jam as a center layer. Also put some jam on top of the pastry to add color, and omitted the maple syrup and brown sugar. It cooked to perfection, and was totally consumed. This will definitely be one of my go-to appetizers!
I have used this recipe several times as the foundation of my creations. Apple butter with cinnamon and walnuts was the first, but Ive tried many of the suggestions in the comments above, and every time is a new gooey surprise!Most recently, the savory dish I make is a roasted red pepper and artichoke tapenad. I remove the top rind only, slice a clove of garlic to insert strategically along the top and sides, then top with the selected tapenad and wrap in crescent rolls. (Pillsbury has come up with a seamless sheet of dough that I use to prevent leakage out of the perforations.) I then throw the whole package in a tiny 4-6 inch casserole dish and brush with melted butter or veg oil. The dish prevents running and moves right to the serving table. Pair with a sliced baguette, crackers and fruit.
Thank you, Elise and co. for years of yummy ideas.
Hi i love brie and can’t wait to try this recipe. Two questions. One, I don’t like the rind on brie(personal preference) how would i remove and would it ruin the recipe? Also..if I am taking to a party about an hour away how long wil it stay melted?
Hi Jacki, the easiest way to remove the rind from the brie is to start with the brie being chilled. Then take a sharp knife and just cut the rind away. As for how long the brie will stay melted? All night if you leave it at room temp. ~Elise
Thank you, Elise, for this awesome recipe! I was looking for a unique baked Brie recipe, & came across yours while looking for last-minute ideas on Christmas Day! I appreciated the great feedback you’ve received, & gave it a try – & ended up very glad that I did! It was the best baked Brie I, or any of my guests, have ever had! I used the refrigerated crescent dough and chile peach chutney, which was a fabulous sweet & slightly spicy combination with the Brie! I cut the Brie in half & added a generous portion of the chutney to the center, then replaced the top & added a bit more to the top, then wrapped the Brie w/the dough. I LOVED the maple-brown sugar topping idea, & it ended up providing just the right amount of sweetness in the end! Thank you again, I’ll be using and sharing this one often! :-)
I made this delicious recipe up this afternoon using Peach Chipotle Jam by a local jam-maker (Big Bad Dad’s Jams). I used quite a lot of it as well as smearing it over the top of the finished dish—sweet, spicy, hot and delicious!
I made 2 ‘wreaths’ for a party but only cooked one. How many days do you think the other will last in the refridgerator and / or if I freeze it how would you wrap it?
Good questions, both of them! I don’t really know, a day or two? As for freezing, I would wrap first in plastic wrap, probably plastic wrap that has been sprayed with cooking oil so that it won’t stick to the dough. ~Elise
Anyone know if this can be made with cherry preserves?
I don’t see why not. ~Elise
Will the baked brie come out okay if I cut the brie in half?? I bought a huge brie from Costco and do not want to make the whole thing. Any help would be greatly appreciated.
There should be no problem with cutting the brie in half. Just make sure that the pastry covers all of the cheese. ~Elise
I would really like to make some baked brie (in pastry) to send to my mom for Christmas. I live in Mi. and she in Fl. Can I freeze it (before baking) and send it to her? Would it be o.k.?
I would not recommend doing this. Maybe if you packed it (chilled not frozen) with the stuff they use to pack frozen foods (freezer packs), and sent it overnight mail for morning delivery. But otherwise, no, I wouldn’t recommend it. ~Elise
I tried to make baked brie twice and it didn’t turn out right both times! My brie didn’t melt and gooey like it suppose to, but the pastry crust was perfect! Any suggestions? Thank you
That happens to me sometimes. I think it has something to do with the particular brie. It’s as if some brands have a binder in them or something that keeps them from melting easily. ~Elise
I would love to make this, but what brand of
Brie should I uses,I’ve had bought Brie in the past and can’t remember the brand, but I do remember it was awful.
Good question, though if you didn’t like Brie when you had it in the past, I’m wondering why you want to make something with it? As for brands, I really couldn’t tell you. If it’s made in France, and it’s Brie, it should be perfectly good, as long as it is fresh, not too old. ~Elise
There is a local German restaurant here that serves this. Puff pastry, no rind, no sugar, lingonberries as a side sauce. The tartness of the lingonberries with the richness of the cheese was awesome. Now I know how to make it.