If there’s one appetizer that never fails to wow a crowd—and takes hardly any effort—it’s this Baked Brie Appetizer. It’s warm, gooey, slightly sweet, a little savory, and wrapped in flaky puff pastry that practically melts in your mouth. Whether I’m hosting a holiday party, serving a weekend wine night, or just want to feel a little fancy on a Tuesday, this is my go-to.
The first time I made it, I was intimidated—puff pastry felt like something only professionals used. But once I saw how easy it was to work with, and how foolproof the whole recipe turned out to be, I was hooked. Now I make it at least once every season, and every single time, it disappears in minutes.
Here’s exactly how I make it, how I serve it, and why it’s a guaranteed hit.
Why This Baked Brie Appetizer Works
This isn’t just another cheese board. Here’s why this one always steals the show:
- Melty, rich brie: Soft, warm, and absolutely irresistible.
- Flaky puff pastry: Golden on the outside, buttery inside.
- Sweet meets savory: A little jam and nuts take it over the top.
- Ready in under 30 minutes: Minimal prep, maximum flavor.
- Elegant but easy: Looks impressive but takes almost no skill.
Ingredients You’ll Need
(Serves 6–8 | Prep Time: 5 minutes | Bake Time: 20–25 minutes)
- 1 sheet frozen puff pastry, thawed
- 1 (8 oz) wheel of brie
- 1/4 cup fruit preserves or jam (apricot, raspberry, or fig are my go-tos)
- 1/4 cup chopped pecans or walnuts (optional but amazing)
- 1 egg (for egg wash)
- Optional: honey drizzle, rosemary sprig for garnish, crackers or apple slices for serving
How I Make This Baked Brie Appetizer
1. Prep the Puff Pastry
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper. I roll out the thawed puff pastry on a lightly floured surface just enough to smooth out the creases, then transfer it to the parchment-lined pan.
2. Assemble the Brie
I place the brie wheel in the center of the puff pastry. I spoon the fruit preserves on top and sprinkle with the chopped nuts. Then I fold the corners of the pastry up and over the cheese, gathering it at the top and pinching to seal. I make sure it’s snug so the cheese doesn’t ooze out during baking.
(Pro tip: If you want to get fancy, cut off a little extra pastry and use cookie cutters to make shapes to press on top.)
3. Add Egg Wash and Bake
I beat the egg in a small bowl and brush it all over the wrapped brie—this gives it that gorgeous golden finish. Then I bake for 20–25 minutes, until the pastry is puffed and deep golden brown.
I let it sit for 5–10 minutes before cutting, which helps everything settle just enough without losing the gooey magic.
My Tips for a Foolproof Baked Brie
- Don’t skip the egg wash: It gives the pastry that shiny, bakery-style look.
- Let it rest after baking: This keeps the cheese from flooding out when you cut into it.
- Use good-quality brie: A creamy, mild brie melts beautifully and pairs well with both sweet and savory toppings.
- Prep ahead: Assemble the wrapped brie and refrigerate for up to 24 hours. Just add egg wash before baking.
- Try different fillings: Fig jam + walnuts, cranberry sauce + pecans, or apple butter + bacon bits are all delicious combos.
How I Serve and Store It
I love placing the baked brie on a wooden board or platter, surrounded by crackers, apple slices, crostini, and grapes. A little drizzle of honey or a sprinkle of fresh rosemary takes it to the next level.
If you do have leftovers (rare), I wrap them up and store in the fridge. Reheat gently in the oven for 5–8 minutes at 300°F. It’s also amazing the next day on toast with scrambled eggs—yes, really.
FAQs From My Kitchen
Q: Can I bake this without the puff pastry?
A: You can! Just place the brie in a small dish, top with jam and nuts, and bake uncovered until gooey. Still delicious—just different in texture.
Q: Can I freeze it before baking?
A: Yes—wrap the assembled (but not baked) brie tightly in plastic wrap and freeze. Thaw overnight in the fridge, then brush with egg wash and bake as usual.
Q: Do I need to remove the rind?
A: Nope! The rind is edible and helps hold the cheese together as it bakes. It also adds great texture and flavor.
Q: Can I use crescent roll dough instead?
A: Absolutely. It won’t be as flaky as puff pastry, but it still bakes up golden and delicious.
Why This Appetizer Always Wins
This Baked Brie Appetizer is everything I want in a party starter—it’s easy, impressive, and dangerously good. The warm brie, sweet jam, and crunchy nuts inside that golden pastry shell are pure magic. Whether you’re making it for a dinner party, the holidays, or just to treat yourself, it’s a dish that brings smiles with every bite.
Serve it once, and you’ll be asked to bring it every time.
This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests
Ingredients
- 1 round Brie cheese (8 oz)
- 1 sheet puff pastry, thawed
- 1/2 cup fruit preserves or jam (apricot or fig recommended)
- 1/2 cup chopped pecans or walnuts (optional)
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface.
- Place the Brie cheese in the center of the pastry.
- Spread the fruit preserves over the top of the Brie.
- Sprinkle the chopped nuts over the preserves, if using.
- Fold the pastry over the cheese, trimming any excess, and seal the edges.
- Brush the top with the beaten egg for a golden finish.
- Place the wrapped Brie on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until the pastry is golden brown.
- Let it cool for a few minutes before serving.
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