Servings 8 servings
Ingredients
- Flour, for dusting work surface
- 1 sheet (1/2 of a 17.3-oz. box) frozen puff pastry, thawed but cold
- 1 (8-oz.) wheel Brie cheese, at room temp
- 3 Tablespoons fruit jam or cranberry sauce (optional)
- 1 large egg
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Lightly flour your work surface then unfold the puff pastry. Using a rolling pin, lightly roll out the dough until it is roughly an 11-inch square.
- Place the Brie in the center of the square then top it with the jam (optional).
- In a small bowl, whisk the egg with 1 tablespoon water.
- Fold one of the corners up and over the Brie, then brush it with the egg wash and fold the next corner on top, repeating the egg wash and folding to create a sealed package around the cheese.
- Place the Brie on the baking sheet then cut 3 slits on top.
- Bake the Brie until the pastry is golden brown and puffed, about 30 minutes. Let it rest for 10 minutes before serving.
Notes
- 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.
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