Baked Brie

This baked brie is topped with raspberry jam, fresh raspberries and candied pecans, then is wrapped in puff pastry and baked to golden brown perfection. A quick and easy appetizer option that is sure to impress your family and friends.

Course Appetizer

Cuisine French

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 311kcal

Author Sara Welch

Ingredients

1 sheet frozen puff pastry thawed, if you're planning to cut out designs for the top of your cheese, then thaw a second sheet for that
8 ounce wheel brie cheese
3 tablespoons raspberry jam
1/4 cup fresh raspberries plus more for garnish
1/4 cup candied pecans coarsely chopped
1 egg beaten
cooking spray

Instructions

Preheat the oven to 375 degrees F. Line a sheet pan with foil, then coat the foil with cooking spray.
Lay one sheet of puff pastry on the foil. If you're using a second sheet of pastry to cut out decorations, you can make your decorations at this time.
Cut a thin slice off the top of the brie. Spread the jam over the brie, then arrange the raspberries and chopped pecans on top.
Wrap the puff pastry around the brie, then pinch the edges to seal shut. Add pastry decorations, if you're using them.
Brush the egg all over the pastry. Bake for 20 minutes or until pastry is golden brown.
Let cool for 5 minutes, then serve with crackers and sliced apples.

Notes

You can use phyllo dough or crescent roll dough instead of puff pastry.

To cut decorations out of puff pastry, I used small leaf shaped cookie cutters. You can also just use a paring knife to cut shapes.

I recommend using fresh raspberries not frozen, as frozen berries will release a lot of liquid when baked.

Nutrition