Easy Baked Brie in Puff Pastry

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

  • 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 tablespoons raspberry jam, or other sweet jam
  • 1 tablespoon 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Shelley

    How much ahead of time can I make this?

    • Elise Bauer

      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.

  • Viginia Luther


  • karen schultz

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

    • Elise Bauer

      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!

  • 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.

    • Todd Schaefer

      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. ;)

    • Melissa Brown

      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!


  • Betsy Vose

    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!


  • Lani

    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!


  • Kimberly

    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.


  • Jesse Gardner

    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!

    Thanks, Elise!


  • Will

    I made this last night to celebrate our college graduation with some friends, and it turned out great! Thanks for the wonderful recipe!

    I’m looking forward to the next time I have a chance to make it!


  • Aleel

    This was wonderful! I used red raspberry jam and am looking for red current jelly to try the next time. Thank you and Happy New Year!


  • 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.

  • Zayra REILLY

    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

  • janice cartwright

    Try slicing the brie round with dental floss for easier slicing.

  • Sissy

    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

  • jacki

    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

  • Lisa

    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! :-)

  • marilyn Vlach

    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

  • Brian

    Anyone know if this can be made with cherry preserves?

    I don’t see why not. ~Elise

  • Vanessa

    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

  • Diana

    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

  • nat

    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

  • Bonnie Burton

    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

  • Shawn Dunham

    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.

  • smash

    I make a bite sized version with fig jam and brie minus the rine(I dont like to eat it) rolled up in halved crescent rolls. They kind of melt all over but are not messy and DELICIOUS! All my guests gave rave reviews and request them at all parties!

  • Jessica

    I also would like to know if I can freeze puff pastry wrapped brie.

    I haven’t tried to freeze this, but if you do, please let us know how it turns out. ~Elise

  • Laurie

    Can you make this recipe up until the baking part if you wrap it in seran or airtight? Then pop it in the oven when you are ready to serve?

    Yes, you can prep it as you mentioned in advance. ~Elise

  • Sofia

    I have sheets of phyllo dough. Can I use that instead of puff pastry? (I would imagine I would have to use a couple of sheets vs. just one?) Would you recommend brushing it with butter prior to baking? Thanks!

    I haven’t made it with phyllo but don’t know why it wouldn’t work. And yes I think you would need to brush it with melted butter before baking or you won’t be able to fold it over the brie. ~Elise

  • Prima

    Help! I am making this for the first time and I had such a hard time finding a round of brie. The only one I could find was a goats milk brie. Excuse my ignorance, I am a complete novice. I planned to make it with apricot preserves. Is goat’s milk OK to use? Does it melt differently? More importantly, will it taste good?! Thank you for your help!

    Hello Prima, sorry I can’t help you with this one. I’ve never worked with goats milk brie before. You might want to do a Google search about it. ~Elise

  • Paula

    This recipe is delicious served with ginger snap cookies.

  • Jeannette

    I just put mine in oven. I used the crescent roll dough and fig preserves. Exciting! Can’t wait to eat it :-)

  • mommydoc

    I do a slightly lower-carb version which also takes less time, is fool-proof, can be done ahead and is microwave-friendly for office potlucks or parties where I don’t want to be in the way of the hostess by taking up oven space.

    I simmer chopped dried apricots (sometimes adding cranberries) in gran marnier, triple sec, amaretto, or whatever I have on hand, adding toasted slivered almonds or pecans, cinnamon, cloves and maybe a little allspice until the dried fruit is tender and the liquid is completely reduced. I sometimes need to add a little orange juice during the cooking process. The mixture can be refrigerated up to a week if it’s a do-ahead.

    I then peel off the top of the rind only, leaving a 1/4 to 1/2 inch border of rind, depending on the size of the brie wheel I’m using. Top the exposed brie with the fruit mixture and place on a microwave-safe glass platter. Microwave on medium to high in 1 minute increments until the brie is noticeably puffed, before it runs all over. Usually takes 3 to 5 minutes.

    Surround the brie with baguette slices, apple slices, and/or crackers. There are rarely any leftovers (and I have served it in some rural places where no one has even heard of brie) and I have several friends who specifically request I bring this to all gatherings.

  • Sheri

    When you say do not remove the rind, are you talking about the waxy shell around the outside of the wheel of cheese? Doesn’t this melt into the dough/crust when baked?

    I’ve never seen brie for sale in a waxy rind, I don’t think it’s made that way. The brie I buy is wrapped in plastic/paper. It often has a paper label on it. Remove the plastic/paper wrapping, remove the label, and then cook the cheese. The cheese rind is still cheese, not wax. ~Elise

  • Teri Davis Newman

    I always do a baked brie for fundraisers (I’m a politician) and I use a pie crust for the pastry and top it with raspberry jam that I mix with some fresh basil chiffonade (about a tablespoon to 1 cup of jam) before I spread it on top. I either get a big wheel of brie or two small ones and I cut the top rind off but leave the sides and bottom. People love this–it’s always a smash! The only thing that goes faster is my bacon terriyaki pineapples! Happy Easter!
    Jennifer–don’t freeze soft cheese!

  • Jennifer

    Can I freeze the brie en croute before its been cooked? I’m going to go about making it in the regular fashion but at the point where I would put it in the oven I want to put it in the freezer until tomorrow and cook it right before I serve. Thank you!

  • Lauren

    I LOVE this stuff! With a stiffer dough you can do the whole parcel around small chicken breasts, too.

    For the not melting problem:
    -pastry bakes really quickly with fan-forced heat, so maybe radiant top&bottom heat only?
    -Low-fat or otherwise “messed with” cheese will not behave the same as the artery-clogging, delicious real stuff. In for a penny, in for a pound!
    -Cheeses can also have different liquid content by weight, and that might affect melting, but I’d be interested to know if anyone works out exactly what the “correct” liquid content is in this case.

  • cathy

    Hi I don’t know what happened but I have baked Brie several times but the last 2 times the cheese did not melt. I baked it at 400 with rapberry jam and a pie crust. I removed the rind. I checked the date on the cheese and it was not old….any guess as to why this would not melt? The pie cust cooked in fact I had to cover the edges to keep them from burning. This should be a no brainer.

    Great question. I’ve made this so many times yet the last time I made it I had the same issue, the brie wouldn’t melt. Trying to figure it out myself. Maybe it was the brand of brie? No idea what’s going on. If anyone reading has a suggestion, please chime in. ~Elise

  • Sheila

    Is it possible to prepare the brie enveloped in the puff pastry and partially bake and then finish baking process 30 minutes later at party?

    Don’t know. If you try it, please let us know how it turns out. ~Elise

  • anna

    Quick question Elise. I’m more of a savory gal. Would fig compote work or what would you recommend?

    Hi Anna, I’ve only had baked brie with a sweet topping, but I imagine it would be good with savory as well. If you try the fig compote, please let us know in the comments how it turns out for you. ~Elise

  • Cindy

    I make a baked brie every year on Christmas morning. I serve it baked in the Pillsbury Crescent Roll wrapping but with mixed berries in light sugar on the side. Its perfect to sit around the tree opening gifts with a small plate of this yummy duo. Hope everyone has a wonderful Christmas and a Happy New Year!

  • diane

    I plan on making this for Christmas. Having never made this before, I have red raspberry preserves on hand. It has seeds, can I use this?

    Yes, raspberry jam tends to be a little seedy, but it doesn’t matter. ~Elise

  • Miss Patti

    For a lovely change, try using a sliced baguette instead of crackers. You may lightly butter with garlic butter for savory brie bakes, or not… some might find it too rich. If it is lightly buttered, it’s fine though. We like ours simply with sliced almonds and pecans.

  • Christine

    I got so many compliments on this! I used the crescent dough and spicy pepper jelly, cutting the brie in half and filling the middle rather than topping the round. The pepper jelly is by far THE BEST to use (use *spicy* rather than *mild*), and when mixed with the brie, the heat is barely perceptable.. but the flavor is AMAZING.

    Thanks for the recipe :)

  • MarJean Sieberer

    I made a Brie to bake for the holiday, but we had too much food. How long can I keep it made and refrigerated? Can it be frozen?

    At least a week in the refrigerator, I would imagine. No idea if it would freeze well. ~Elise

  • Bob

    Great recipe! May I suggest Jalapeno Mint jelly or Hot Pepper Berry. The spice is just a perfect touch to this rich dish.

    I also use Stoned White Wheat Thins.They are a bit firmer and stand up to the goo a lot better.

  • Kelly

    This looks delicious!! I’d like to serve it with cut up apples, but I’d like to cut the apples ahead of time. If I cut the apples the night before, how to I keep them from going brown?

    Dip the apple slices in diluted lemon juice, and keep them well wrapped in plastic wrap. The ascorbic acid in the lemon juice will help keep them from turning brown. Still it’s best to cut the apples right before serving. ~Elise

  • Melanie

    I have done a version of this using puff pastry on
    bottom, then brie with the top cut off, cooked crumbled bacon next with apricot preserves on the bacon, gather the puff pastry up around the brie and tie with kitchen string. Bake and enjoy. It is the best appetizer that I have ever had!

  • Noreen Ruggiero

    I’m making baked brie for an anniversary party on Sunday. I prepared it today (stuffed with raspberry jam and walnuts), wrapped the brie in dough, and brushed it with egg wash and planned on keeping it in the fridge over night (covered w/foil) and baking it before I leave on Sunday. Is this ok? I saw your post to another reader recommending they not prepare the day before, but didn’t know if that meant I shouldn’t leave it in the fridge unbaked as well.

    In the fridge unbaked is fine. You just don’t want to bake it a day before. Then you’ll just get a soggy crust. ~Elise

  • Lindsay

    This has become a staple at my parties – a HUGE hit! I basically do the the same as you, but instead I take the individual croissant rolls and cut the brie into pieces and place in the croissoint, put jam on top and close up the croissant. It’s its own little app. and does not need crackers. Easy to prepare in advance and then just toss in the oven when the time is right. Everybody asks for the recipe. I’ve never tried it with maple syrup and cinnamon (sounds amazing) – I beat an egg and glaze the tops before they go in the oven. Yum!!

  • Kelly

    Hello, I assume instead of using puff pastry dough, you can use a puff pastry sheet?


    Yes. ~Elise

  • luanne

    I make baked Brie often. It is always a big hit. I am making one tomight for a reception for our Philharmonic. I have enjoyed the remarks..I think I am going to go for the apricot/almonds tonight. About the cheese being too oozy. I have suffered this also. Be sure you cool the Brie off the pan you bake it in. I use a cookie sheet that has an open side. I use pam for the pan. Sfter baking I wait 10 -15 min’s then gently slide the brie onto a dish. The pan continues to hold the heat in the cheese. Let it rest at least 30 minutes. It will cut more easily, still be soft and wonderful. I use puff pastry, be sure when you wrap the Brie that you use water to seal the edges together and bake with this side down. LOVE this appetizer! Luanne

  • Julia

    Thank you so much for the cracker advice! I made it for Valentine’s Day and served it with plain water crackers and apple slices. It was a total hit and the crackers were perfect. Thanks again!

  • Julia

    Elise, what kind of crackers do you recommend serving with the brie? Do you recommend crackers that are a little more bland, salty, wheat, sesame? I went to pick out crackers for the brie and wasn’t sure what goes best. Thank you! Can’t wait to make this for Valentine’s Day!

    Great question. Personally I would shy away from salty crackers, for my taste a fairly bland cracker would do to show off the flavors of the brie and jam. But really it’s all up to your taste and what you like. ~Elise

  • Lisa

    I am confused. Ok you place the Brie on top of the pastry or cut the Brie in 1/2 and place the jam in the middle of the cut brie? Also do you place more pasty on top as well? In the picture it looks like it has pastry on top.

    You place the jam on top of the brie. You wrap the brie in the pastry, top and bottom. ~Elise

  • Jessica

    My family makes a savory version of this by cutting the brie in half and spreading with really good pesto (from Costco) and then wrapping in the puff pastry sheets.

    I have never had any problem with melting, oozing cheese. We always keep the rind on, also.

    I’ve never tried a sweet version before, but I think it sounds delicious with the pepper jelly!

  • Chelsea

    I made this for my family last night for our weekly dinner and they gobbled it up in less than 15mins. I made mine with a raspberry chipotle sauce and just brushed it with butter. It is definately a new family favorite and it is so pretty!

  • jill

    I made this dish for a christmas party and it was so good… but maybe use fresh berries? The frozen ones were a little messy:)

    Hi Jill, Hmm. The recipe calls for using jam or jelly, not berries, fresh or frozen. If you do use whole berries, I would suggest macerating them in sugar first, so that a sweet syrup develops. ~Elise

  • Susan

    I made this without a sweet element (brie simply baked in puff pastry dough from Trader Joe’s) for Thanksgiving as an appetizer. Looks like our baked bries came out the same way — all meltingly oozy. I would’ve preferred the cheese to be less baked and thus a bit less melted because the cheese gushed out upon cutting the first wedge even though it had been out of the oven for over half an hour before the first cut. Nonetheless, I was pleased with it overall because how could anyone go wrong with rich, gooey cheese enveloped by butter-rich pastry? I savored it with my homemade cranberry sauce. Simply delicious!

  • Bridget

    I have made this on several ocassions for my classmates in my graduate program and each time more and more people hound me for the recipe. I usually forgo the crackers entirely and just get a bag of mixed apple slices to go along with it, but most people just cut a wedge out of it and go to town!

  • Katherine

    Exclude preserves altogether: caramelize walnut pieces in a pan with butter and brown sugar, and some maple syrup if you have it handy. slice of the top skin of the Brie and cover it with the candied nuts before wrapping it with dough – a tube of Pillsbury wiener wraps works surprisingly well!

    You can also freeze this to use at a later time in the month if you want to prepare it early.

  • Cindy

    I have a friend who made a version of this only she used phillo dough and put in mini muffin tins with chunks of brie and apricot jam for individual bites. Best appetizer I have ever eaten. I embarrassed myself because I ate so many of them!

  • Kathy

    I make a savory version using a good pesto on the Brie and using an egg wash on the puff pastry. Serve with apple slices, pear slices or crackers. Yummy. I plan on trying your sweet version soon.

  • Kay

    I make this with Pillsbury crescent rolls and Gouda cheese. I usually use apricot jam, but like to switch to strawberry or cherry during the holidays. It’s always a hit!

  • Joelle

    I have made this with many types of jelly, pineapple, cranberry, raspberry and tabasco, and the hot pepper jelly wins hands down. It can be made with either puff pastry from the freezer section or crescent rolls (I prefer the puff pastry). One tip, if you only have real maple syrup it can make the top burn in a small oven. Next time I’m going to add sliced almonds as suggested.
    Best appetizer ever.

  • Jennifer

    Hi Elise….I made a Brie En Croute for Christmas but did a few things differently: I did remove the rind from the top and circumference figuring it may offend some folks. Although I did find that the brie melting did produce a very fat package that came out of my oven, the company did seem to appreciate less rind (the ones well versed in baked bried that is.) I used raspberry seedless preserves and sliced almonds that I toasted. It was a hit. Happy New Year. I can not wait for another year of you and your family inspiring my creativity in cooking.

  • Kelly

    For a spicier version. Try using jalapeno jelly! Serve with pears and apple!

  • Jessica

    I just made this for my Great Gatsby themed New Year’s party! I made Brie en croute a little more simply, the way my mother always does. I cut the Brie wheel in half, put spices in the middle, and then wrapped it with the puff pastry sheets. To finish it, I glazed it with egg and used the leftover dough as decoration. It’s always the first thing to go at a party, nothing beats melted cheese.

  • Carla

    I can’t wait to try this. But …. aren’t there are all different size wedges of cheese? Can you give me an idea of the equivalent size I should use? Thanks.

    It’s easiest to do with a round rather than a wedge. But just use the size you want. You will have excess dough in any case. ~Elise

  • Kristy

    There is a way to serve this indvidually. You take the puff pastry and cut it into squares. Then put the squares into muffins cups (mini or regular), put some brie inside then top with jam and bake. It’s easy and really good.

  • Dolphinwife

    I make this recipe pretty often and I most recently made it on New Year’s Eve. It’s super easy. I agree with a previous poster, I think it’s best to slice the brie in half lengthwise and put your fillings in between both halves and then wrap it with the dough. I use brown suger, honey, and whatever nuts I have on hand. This year it was almonds. This is a simple, versatile, and yummy appetizer. Enjoy!

  • Cindy

    Anotber variation to try is with Lingonberries. I baked the butter brushed pastry wrapped brie. Then when serving I spoon Lingonberries on top so that it runs over the top and sides. Accent with a parsely leaf…pretty and tasty. A favorite!

  • Erin

    Has anyone ever tried to make this in individual bites? I was thinking of doing this for new years (with smoked gouda instead, which is very yummy). I was thinking if it was in bites it would be easier for everyone to eat?

  • Katie

    Thanks so much for this recipe! I just recently stumbled across your website and I love it. I have made baked brie before but I usually use the Pillsbury pie crust. I saw someone posted a comment saying they used apple butter instead of the jam/jelly – what a great idea! I am going to try that the next time I make this. I’ve also put sliced granny smith apples on top of the cheese before covering it in the pie crust. Great recipe that everyone devours!!

  • Lori

    Just wondering, if you leave the rind on the brie, can you eat it?

    Yes, you eat the rind on soft cheeses like brie. ~Elise

  • Gerri Carr

    Thank you!!! I’m not a very good cook, but when I took this to a card party, where each of 10 couples brought an appetizer, our brie was the only one totally gone. I’m serving it again today. Travelinkid

  • Laura Marques

    This was a great recipe. I substituted the rasberry jam with apple garlic jam. It was awesome.It was savory, sweet and delicious.

  • Dana

    I’d like to comment on the rind… we decided to remove the rind from the recipe we made last Monday. Bad idea! I think the rind helps hold the gooey cheese in.

    While ours tasted wonderful, it started to ooze out of the pastry about half-way through the cooking time, so we transferred it to a glass dish.

    I would recommend buying a Brie with an edible rind for this, or removing the rind and placing it in a dish where the melted cheese can stay as it melts.

    Ours tasted delish, but wasn’t near as pretty as it could have been!

    The rinds on soft cheeses like brie are completely edible, so you don’t have to remove them, but removing the top rind may help the crust stick to the top. ~Elise

  • MsE

    I too have always been intrigued by baked brie recipies but assumed it would be too difficult. Sooo wrong! Thanks Elise, for a great, (easy!) one. I used the prepared crecent rolls for my New Years eve appetizer to save time, but did the following. Split a round of brie in half to make one half sweet, one half savory. Sweet, I followed this recipie but sliced it crossways & added chopped pecans & raspberry jam in the middle, reassembled then wrapped it. Savory, I split that half, added a layer of thinly sliced figs, reassembled, topped with carmelized onions (olive oil, butter & brown sugar), wrapped & baked. The cheese didn’t melt completely before the crust browned, but that was ok because then it was able to be sliced into neat soft wedges held together by the crust. So popular, tasty and good with crackers, granny smith’s & figs, we never made it to the main course! Thanks a million!

  • Kara

    I have made this baked brie before but i love to add some chopped walnuts on top of the jam layer before wrapping in the pastry. The flavor of the nuts is amazing with the sweet jam and buttery brie!

  • Stacy

    I just wanted to say that this baked brie has become my go-to appetizer recipe. It’s easy to make and is a guaranteed crowd pleaser. Thanks!

  • Amy

    My mom made a similar dish for hundreds of people at my wedding, and people loved it so much I almost didn’t get any! (and my husband didn’t:) we didn’t cook it with the jam inside, just the brie with puff pastry pinched together into an open circle on top, coated with egg yolk. We poured peppercot jelly (apricot and jalapeño jelly) through the hole on top afterwards. My family loved it so much that we made it again for Thanksgiving. Absolutely irresistible!

  • amy

    Danielle, I think the problem you were having with the cheese melting is because you didn’t wrap the dough all around the cheese. The cheese is going to melt faster than the bread can bake, so if you don’t wrap the dough all around to keep the meltyness inside, it’s all going to run away before the bread bakes. If you try again wrapping the dough all around, I bet it would work

  • Christa McHugh

    Awesome recipe! Everyone LOVED it!! I used Huckleberry Jam. Dee-lish. Thank You

  • Shannon

    Hi Elise! Just wanted to say thank you for responding to my question so quickly. The shower was last weekend, and I followed your recipe exactly (except I used apple butter rather than raspberry jam)…it was by far the most raved about dish!

    Thank you so much–I’ll be serving this again!

  • Shannon

    Hi. I have what may be a silly question, but here goes:

    I’ve seen baked brie recipes in the past and have always been very intrigued (it sounds so, so good), but I’ve shied away from trying it because I can’t figure out how it’s served. :)

    Can you tell me how this is eaten? You mention crackers and apple wedges, but what about the crust? Do you cut this into wedges? Just scoop up a bunch of the melty cheese? Help! Help!

    I’d like to serve it as part of a lunch/appetizer buffet for my sister’s baby shower. Would it lend itself well to that, or would it be better enjoyed as a “crowd around the platter feeding frenzy” kind of dish?

    Thanks for any insight you can give me!

    Hi Shannon – You can’t really cut this into wedges. You can cut into it, but then it is scooping out with a knife and spreading on to your cracker, bread, or apple slice. Just put it out there with a couple of dull knifes, near some crackers, and let people go for it. It works fine for a buffet and fine for a “feeding frenzy”. ~Elise

  • rob

    I made it for my French class on our last night senior year. Great recipe. Very good.

  • deb

    I make the brie with the pillsbury cresent rolls and put red pepper jelly inside it….I also add some more jelly to the top when it’s done cooking.

    I make this for many parties…and it ALWAYS disappears!


  • Tara

    Mmmmm what a delightful idea. I love brie and i’m sure its devine with the sweets but I’d love to go a savory route and try it with garlic or something.

    My mom has baked brie just by itself and has also roasted a head of elephant garlic and then topped the melty brie with it, and let me tell you it’s like heaven. Mmmm! I’d love to try roasting garlic, topping the brie with it then wrapping the whole thing in pastry dough… Ooh I cant even think about it – it’s making my mouth water!

  • Rose

    My sister-in-law makes this all the time. The only difference is she slices the brie in half and adds the jam to the middle before wrapping it in the pastry dough. That way you get some jam in every slice and it doesn’t stick to the dough when cooking. It’s so easy and tastes divine!

  • Danielle

    Interesting. I haven’t checked the temp but that’s not a bad idea because it’s kind of a ghetto oven. Except, I have made Pilsbury crescent rolls in there before at 350 and had no problem. Plus, it was definitely very hot because the brie melted all over the place. Maybe it is only heating from the bottom? Anyway, good site, thank you.

  • Danielle

    I tried this and it didn’t work–the brie melted, but dough never cooked. Fortunately I had only put the dough on top, so when I saw that it hadn’t cooked (literally it was raw) I just lifted it off the top and threw it out. In the end I served the melted cheese and jam on walnut bread, the whole thing was eaten with enthusiasm, and no one was the wiser. But where did I go wrong with the dough? I used standard Pilsbury Crescent. I would appreciate any insights. Thanks!

    Hi Danielle – sounds like something is wrong with your oven. Have you used a standalone oven thermometer to test your oven’s built in thermometer? ~Elise

  • Luvlylady

    It was awesome. I was in love when I first looked at it. I made it for my wonderful hubby and he loved it too. Thank you!

  • Jayne

    You can also use 1 piece of refrigerated pie crust like Pillsbury and it comes out good too. I just wrap the pie crust around the brie–it’s easy! Thanks for the terrific ideas!

  • Rose

    I’m thinking of trying the crescent rolls, brie and cranberry sauce for turkey day appetizer. Do you separate the individual crescent rolls and lay it out in one big piece on the cookie sheet? (Yes, you should worry that I am cooking anything since I can’t figure this out.)

    Hi Rose, no you do not separate the individual rolls. Just lay it out in one big piece. ~Elise

  • Delores

    I use dried sweet cherries (not pie cherries), that I soak in Madeira with my brie and puff pastry. Just soak the dried cherries (found in most grocery produce departments or with the other dried fruit) for a few hours, drain (save the Madeira for use to deglaze the pan after fixing chicken breasts or ANYTHING!), then sprinkle around the brie after it is baked. My 30 guests went through two large bries with the cherries before dinner.

  • Jennifer

    I also make this dish with puff pastry, using apricot preserves and toasted almonds (no syrup and sugar and we cut the rind off). It’s the most delicious appetizer ever. Every guest who’s ever had it raves about it.

  • Robert Amatruda

    Just made this for thirty and it was a smash hit. Thanks for the idea.

  • Whinnie

    I plan on making this for an office lunch potluck. Can I make this the night before and keep in the fridge until next day lunch time?

    Hi Whinnie, I don’t recommend making it the day before. Even if you reheat it in a microwave, the pastry will be mushy. The best way/time to eat it is when it is still warm out of the oven. ~Elise

  • Sandra

    Elise, I make a similar dish with puff pastry. It is much easier to use than most people think. I also use canned whole cranberry sauce instead of jam or jelly. It’s great at Thanksgiving. If you try it this way, omit the syrup and sugar and instead just brush the top of the puff pastry with water, egg white or butter.

  • Sherry

    For a non-sweet brie recipe: spread sun-dried tomatoes on the brie, wrap in pastry dough (crescent rolls, pie crust, etc.) and bake. Enjoy!

  • Michael

    A variation my mom taught us growing up was to use the crescent rolls and chunk of smoked gouda. Totally different flavor along the same idea, and it’s wonderful.

  • Wendy Lombardi

    I just made this for my mother on Mother’s Day.
    She absolutely LOVED it!! I loved it, and so did the rest of my guests. This is so easy to make (I used Apricot preserves), and it is so delicious. I cannot wait to make (eat) this again. Thank you for such a wonderful recipe.

  • Teresa Hull

    This Baked Brie was a wonderful Holiday appetizer!! I used Raspberry Jam – it was perfect! Thankyou!!