Brie in puff pastry is a simple, elegant appetizer requiring only three ingredients. Ooey, gooey, yummy!

Brie in Puff Pastry Recipe – Elegant Party Appetizer


There’s something about melted cheese that everyone seems to love, and Brie in Puff Pastry doesn’t disappoint. The brie melts inside the puff pastry crust for an elegant, irresistable appetizer. It’s good on its own, but I also often serve it topped with a chunky jam or chutney in between the pastry (see Notes). You may do the prep work up to two days in advance, so all you have to do is pop it in the oven for your party.

Puff pastry is found in the freezer case in most grocery stores. The package comes with two sheets of pastry, individually wrapped. This recipe is for one round, but I highly suggest making two at the same time. It goes fast!

Serve this basic version with apple slices, toast rounds, crackers, or other raw vegetables to scoop up that gooey yumminess.

Brie in Puff Pastry Recipe

1 sheet puff pastry, thawed
1 round of brie cheese, about 1 pound in size
1 egg yolk mixed with 1 teaspoon water (egg wash)

Before you begin, removed the puff pastry from the freezer, and let it come to room temperature. This should take about 20 minutes, so plan ahead.

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Lightly flour the puff pastry, and roll it out to 1/8-inch thickness. Wrap the dough around the entire round of brie and trim away excess pastry. (Reserve excess pastry to cut decorative shapes to place on top, if desired.) Seal the edges by pressing with your fingers. Place on a baking sheet seam-side down. Attach any decorative pieces of puff pastry in design of your choice. (At this point, you may seal it in plastic wrap and refrigerate for up to 48 hours.)

Preheat oven to 400 F.

When you are ready to bake it, brush the puff pastry brie with the egg wash. Bake 15 to 20 minutes until golden. Remove from oven and let rest for about 20 minutes before serving.

Serve with apple slices, toast rounds, crackers, or other raw vegetables.

Yield: about 10 servings

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• You’ll see from my picture that I’ve added a layer of chutney, not included in the recipe above. If you’d like to add chutney or chunky preserves, you’ll need to spread a layer on the brie round before wrapping in the puff pastry. You will love this extra layer of decadence.

• If you are doing the prep work in advance and have refrigerated the wrapped round, take it out of the fridge and let rest on the counter for 15 to 20 minutes to warm up a bit before baking.

• If you are new to brie cheese, you will note a white, moldy-looking rind surrounding the cheese. Unlike other cheeses, this is perfectly fine to eat, so don’t bother trying to trim it off.

Brie in Puff Pastry Recipe Photo ©2018 Peggy Filippone

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