Baked Brie in puff pastry is a crowd-pleasing appetizer made with Brie cheese topped with jam, wrapped in puff pastry, and baked until melty. Easy Baked Brie in Puff Pastry Baked Brie in puff pastry is a crowd-pleasing appetizer made with Brie cheese topped with jam, wrapped in puff pastry, and baked until melty. Elise founded Simply Recipes in 2003 brie pastry led the site until 2019. She has an MA in Food Research from Stanford University.

Brie wrapped in puff pastry and baked until it has thoroughly melted inside is one of the world’s easiest yet tastiest appetizers. In this recipe the Brie is topped with raspberry jam, surrounded with puff pastry, and drizzled with maple syrup. Brie cheese is a soft, buttery, French cow’s milk cheese and quite possibly a gift from the gods. It was most likely created many centuries ago by monks.

Brie can range from very mild to rather pungant, and its rind is edible. If you’re new to buying Brie, find a good cheesemonger who can help you pick a wheel — one that’s about 8 ounces for this recipe — that’s to your taste. Traditionally puff pastry surrounds Brie in recipes like this, but you can also use crescent roll dough. Crescent roll dough is a little sweeter than puff pastry. You’ll find crescent roll dough in the refrigerated section.

You’ll find puff pastry in the freezer section. If you go with the crescent roll dough, look for dough sheets that don’t have perforations in them. If you can’t find the sheets, you’ll need to press together the perforations. We don’t recommend substituting any other cheese for the Brie in this recipe, but feel free to switch up some of the other ingredients. Substitute fig, apricot, sour cherry, red currant, peach, or other jam for the raspberry jam.

Substitute honey for the maple syrup, or delete the maple syrup altogether. Substitute layered, buttered, phyllo dough sheets for the puff pastry or crescent roll dough. Add slivered almonds or crushed pecans on top of the jam. Baked Brie is best when it’s baked as close to serving time as possible. It’s not something you want to bake ahead of time and reheat because the pastry will get soggy. However, you can assemble the Brie as described in Steps 2 through 4 but leave off the maple syrup and brown sugar.