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Baked Brie in Puff Pastry

Baked brie in puff pastry with a jam-pecan filling. Bakes until deeply golden brown, then rests so the cheese sets slightly for easy dipping with crackers and apple slices.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Baked brie pastry
  • 1 sheet puff pastry Thawed
  • 1 wheel (8 oz) brie
  • 0.33 cup raspberry or fig jam
  • 2 tbsp pecans Chopped
  • 1 tbsp brown sugar
  • 1 large egg Beaten with water for egg wash
  • 1 tbsp water For egg wash
  • 1 fresh rosemary For garnish
  • 1 crackers For serving
  • 1 apple slices For serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400F and line a sheet pan with parchment for easy release.
  2. Roll the puff pastry slightly and place the brie in the center.
  3. Spread the raspberry or fig jam over the brie, then sprinkle with the chopped pecans and brown sugar.
  4. Fold the pastry up over the brie, trim any excess, and press the seams to seal.
  5. Flip the brie seam-side down onto the sheet pan, then brush with the egg wash for a golden finish.
Bake and rest
  1. Bake at 400F for 22-25 minutes until the pastry is deep golden brown and puffed.
  2. Rest for 10 minutes so the cheese sets slightly, then garnish with fresh rosemary.
  3. Serve warm with crackers and apple slices for dipping.

Notes

For the cleanest seal, press the seams firmly after folding and keep the pastry seam-side down before baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350F until warmed through. Freezing is not recommended because the puff pastry texture can soften after thawing. If you want a lower-sugar option, swap the jam for a reduced-sugar raspberry spread and keep the same baking time.