Baked Brie in Puff Pastry is a quick, easy, and elegant appetizer that’s perfect for gatherings and holiday parties. This version combines flaky puff pastry, warm gooey Brie, and a bright cranberry topping for a crowd-pleasing starter.
If you want an appetizer that’s effortless to prepare yet always impresses, baked Brie wrapped in puff pastry fits the bill. It’s often the first thing to disappear at parties and is a requested favorite in many households.
Baked Brie with Puff Pastry
Brie en croûte is a lovely way to showcase a creamy wheel of Brie. Brie is a soft, buttery cheese with a mild flavor and an edible bloomy rind. It’s traditionally made from cow’s milk, though variations exist.
For best results when baking Brie in pastry, keep the puff pastry chilled. After wrapping the cheese, chill it briefly before baking so the dough holds its shape and bakes up flaky.
How to Bake Brie in Puff Pastry
-
Prepare the cranberry mixture—this recipe uses dried cranberries and dried cherries for natural sweetness and texture.
-
Line a sheet pan with parchment and preheat the oven.
-
Working on a lightly floured surface, roll the puff pastry slightly to smooth creases and thin it a bit.
-
Center the Brie on the pastry, top with the cranberry mixture, then fold the pastry up like wrapping a present.
-
Refrigerate the wrapped Brie before baking so seams set and the pastry stays flaky.
-
Brush the pastry with egg wash and bake until golden and puffed.
Baking Brie: Tips for Success
-
Use a full Brie wheel if possible; smaller supermarket rounds work well. If you can only find a wedge, it will still work for fewer servings.
-
Be creative with toppings: instead of cranberries try honey, nuts, jam, or dried fruit tossed in a little honey for texture and sweetness.
-
You don’t need an expensive Brie—choose a fresh wheel with a pleasant aroma and intact rind.
-
Thaw puff pastry in the refrigerator overnight, or on the counter for 25–35 minutes. Keep it cold until ready to bake.
-
If the dough tears, dampen your fingers and gently press it back together—puff pastry repairs easily.
FAQ for Baked Brie with Puff Pastry
Do you remove the rind before baking?
No. The rind is edible and adds texture and depth of flavor. Only remove it if the cheese smells off or has an unusually strong taste indicating poor storage.
How long does the Brie stay melted after baking?
Baked Brie remains gooey for roughly 15 minutes, so plan to serve it soon after it comes out of the oven.
What’s the best way to serve baked Brie?
Bake the Brie on parchment so you can easily transfer it to a serving plate. Serve it on its own or as part of a cheese board with sliced baguette, crackers, and fresh fruit.
Can this be made ahead?
Yes. The cranberry mixture can be made 4–5 days ahead. You can also wrap the Brie in pastry and refrigerate it for up to a day before baking.
Tips for Baked Brie with Cranberries
-
If the puff pastry tears while rolling, press the dough back together with damp fingers.
-
The cranberry topping in this recipe relies on natural sweetness from dried fruit, so no extra sugar is needed.
-
Two wrapping methods are provided so you can choose the one you find easiest—either wrap directly on a baking sheet or assemble on a plate and invert.
-
Allow the baked Brie to cool for 5–10 minutes so the cheese firms slightly and won’t run out immediately when sliced.
Take a look at other appetizer ideas:
-
Baked Brie with Strawberries
-
Maple Brown Sugar Bacon
-
Crostini Appetizers with Easy Toppings
-
Pear and Goat Cheese Tart
-
Hot and Cheesy Crab Dip
Baked Cranberry Brie Puff Pastry
Kathy McDaniel
Pin
Ingredients
For the Cranberries
- 8 ounces dried cranberries
- 4 ounces dried cherries
- 1 cup water
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
For the Cheese and Pastry
- 1 (about 8–14 oz) Brie wheel
- 1 package puff pastry, thawed (one sheet covers the cheese; save extra for decorations)
- About ¼ cup flour for rolling
- 1 egg
- For serving: sliced French bread, crackers, apples, pears, grapes
Instructions
For the Cranberries
- In a small saucepan over medium heat combine cranberries, cherries, and water so the fruit is covered. Bring to a boil, reduce to low, add orange zest and vanilla, then simmer 15 minutes. Remove from heat and cool about 10 minutes.
- Line a baking sheet with parchment or a nonstick mat.
- Preheat the oven to 400°F (about 200°C).
- Dust your workspace with flour. Unroll a thawed puff pastry sheet and gently roll to about an 11 x 11-inch square to smooth creases. If it tears, press the dough together with damp fingers.
- Choose one of the wrapping methods below to assemble the Brie and cranberry filling.
Method #1 — Super Easy
- Place the Brie in the center of the rolled pastry, spoon the cranberry mixture on top, and fold the corners up to form a neat package. Trim excess pastry and reserve trimmings for decoration if desired.
Method #2 — Easy
- Assemble the cranberries in the center of the pastry on a dinner plate, set the Brie on top, and fold the corners over. Place the prepared baking sheet over the wrapped Brie, hold the plate and baking sheet together, then flip so the seams are on the bottom.
- Beat the egg with a tablespoon of water to make an egg wash. Cut decorative shapes from reserved pastry, brush them with egg wash and adhere to the wrapped Brie, then brush the whole package with egg wash. Chill for at least 15 minutes.
- Bake for 15–25 minutes or until the pastry is golden brown. Remove from the oven and let rest 5–10 minutes so the cheese firms slightly.
- Serve warm with sliced bread, crackers, or fruit.
Notes
- Two wrapping methods are included—use whichever you find easiest.
- Let the baked Brie cool 5–10 minutes before serving so it sets slightly and won’t all run out at once.