Baked Brie in Puff Pastry

Because this baked Brie recipe is so simple, every ingredient shines. You don’t need anything fancy, but I do recommend choosing a good-quality Brie if you can. Many grocery stores will let you sample cheeses at the counter, which is a great way to find one you really love before buying.

• Puff pastry: Head to the freezer section of your grocery store to find puff pastry. Thaw it according to the package directions, but keep in mind that puff pastry that’s too warm becomes sticky and harder to work with. Cold dough is much easier to fold and bakes up flakier with more defined layers.
• Brie cheese: An 8-ounce wheel is the perfect size here. You don’t need the most expensive option, but a good-quality Brie with a creamy center will melt better and taste richer.
• Jam or other toppings: A few spoonfuls of jam add just the right contrast to the rich cheese. Fig jam, cranberry sauce, raspberry jam or red pepper jelly are all favorites, but you can absolutely go savory, too. I share more topping ideas below, so think of this as your choose-your-own-adventure moment.
• Egg wash: Many recipes only brush the outside, but I like to lightly brush between the folds as I wrap the Brie in pastry. I’ve found it helps seal the folds so everything stays neatly wrapped as it bakes.

See the recipe card for full information on ingredients and quantities.

One of the most common questions I get when making baked brie in puff pastry is: Do you cut the rind off the brie first? Nope! You can leave it right where it is. The rind is completely edible and softens as the brie bakes, and I honestly don’t find that it adds much flavor either way. I always leave it on and have never had an issue.

That said, if you’d rather remove it, you can. It’s easiest to peel the rind off while the brie is cold, straight from the fridge. Once it warms up, it becomes much harder to separate cleanly.

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and set it aside. If I’m making this as part of a big holiday spread, I like to bake the brie in a pie plate instead. You can serve it straight from the dish (which frees up the baking sheet for something else), and the pie plate neatly contains any melty cheese that escapes. Either option works beautifully, so go with what makes sense for how you’re serving it.
2. Roll out the puff pastry. Start by lightly flouring your work surface, then unfold the puff pastry. Using a rolling pin, gently roll it into an even square, about 11 inches across. You’re not trying to make it paper-thin—just large enough to easily wrap around the Brie. I like to keep the pastry cold while I work. If it starts feeling soft or sticky, a quick trip back to the fridge makes it much easier to handle.

3. Wrap the Brie in the pastry. Place 1 wheel of Brie in the center of the pastry. If you’re using jam or cranberry sauce, spoon it right on top of the cheese. Whisk the egg with a tablespoon of water to make your egg wash. Fold one corner of the pastry up and over the brie, brush it lightly with egg wash (this helps seal the pastry), then fold the next corner over. Repeat until the Brie is fully wrapped and sealed.
4. Transfer the wrapped Brie to your baking sheet or pie plate. Use a sharp knife to cut a few small slits in the top of the pastry. This gives steam a place to escape so the pastry bakes evenly instead of splitting open.

5. Use a sharp knife to cut a few small slits in the top of the pastry. This gives steam a place to escape so the pastry bakes evenly instead of splitting open.
6. Bake until the puff pastry is deeply golden and puffed, about 30 minutes. Once it comes out of the oven, let it rest for about 10 minutes before serving. This lets the cheese firm up slightly so it’s perfectly gooey instead of completely molten when you cut into it. Serve warm with crackers, baguette toasts or apple slices for scooping.

Variations and Add-Ins

One of the best things about baked Brie in puff pastry is how easy it is to customize. The flaky puff pastry and creamy Brie act as a blank canvas that pairs beautifully with both sweet and savory flavors. I most often reach for red pepper jelly, raspberry jam or homemade cranberry sauce, but I’ve played around with plenty of combinations over the years, some sweet, some savory, all delicious! Here are a few favorite ways to dress it up:

• Jam or preserves: Spoon about 3 tablespoons of fig jam, raspberry jam, apricot jam or your favorite preserves over the Brie before wrapping.
• Honey and nuts: Drizzle the Brie with honey or maple syrup, then sprinkle with chopped nuts like pecans, walnuts or pistachios. Candied nuts add a sweet crunch that’s especially great for the holidays.
• Cranberry sauce: A spoonful of cranberry sauce is a classic choice, especially for Thanksgiving or Christmas.
• Fresh herbs: A sprinkle of chopped rosemary or thyme adds a simple, savory note.
• Caramelized onions: If you prefer something savory, caramelized onions are always a win. This combination makes the baked Brie feel heartier and more dinner-party worthy. (If you want more savory inspiration, I walk through a caramelized onion version in my recipe for mini fruit and cheese turnovers.)

Success Tip: No matter which add-ins you choose, aim for about 3-4 tablespoons of total toppings. Too much filling can make the puff pastry harder to seal and bake evenly.

Make-Ahead and Storage Tips

This baked Brie recipe is at its absolute best served warm, fresh from the oven, when the pastry is flaky and the center is perfectly gooey. That said, it’s also a great make-ahead option for entertaining if you plan it right.

• To make ahead: Wrap the Brie in the puff pastry, but skip the egg wash. Cover loosely with plastic wrap and refrigerate for up to 24 hours. When ready to bake, unwrap it, brush the outside with egg wash and bake as directed.
• To freeze: Assemble the puff pastry Brie, but skip the egg wash. Wrap tightly in plastic wrap, then transfer to a freezer-safe bag and freeze for up to 2 months. When ready to bake, unwrap it, brush the frozen Brie with egg wash, and bake straight from frozen, adding a few extra minutes to the baking time until golden and puffed.
• Storing and reheating leftovers: Once completely cool, store leftover baked Brie in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven or air fryer until warmed through. Keep in mind that reheating works best for warming the cheese, but the puff pastry won’t be quite as flaky as when freshly baked. I don’t recommend reheating in the microwave.

Planning a party or holiday spread? These are a few of my go-to easy appetizers that pair perfectly with baked Brie and keep everyone coming back for more.

• Grape Jelly Meatballs
• Spinach Artichoke Dip Wonton Cups
• Caprese Skewers
• Sausage Stuffed Mushrooms
• Sweet and Spicy Roasted Nuts