Baked Brie in Puff Pastry
Servings: 6 servings
Calories: 320kcal
Golden puff pastry wrapped around creamy baked brie, finished with honey, thyme and crunchy toasted nuts. This Baked Brie in Puff Pastry recipe is simple to prepare, looks incredibly impressive and delivers that perfect gooey centre every time – ideal for entertaining or whenever you want something a little bit special without the stress.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 200 g wheel brie (ideally triple cream, see note 1)
- 1 egg, whisked
- 2 tbsp honey, plus extra to serve
- 2 tbsp fresh thyme leaves, plus extra sprigs to serve
- 1 pinch sea salt flakes, plus extra to serve
- 40 g pecans or walnuts, roughly chopped
To serve (optional but recommended):
- Toasted sourdough or crusty bread
- Crackers (fig crackers work beautifully)
- Fresh grapes
Instructions
- Preheat – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Prepare the pastry – Place the brie on a sheet of baking paper (you can just leave it on the paper from the packet), and trim into a round, roughly 5–6 cm (2–2½ inches) larger than the brie. Use a bowl if needed to help guide you.
- Prepare the brie – Using a small sharp knife, lightly score a diamond pattern on top of the brie (do not cut all the way through). This is purely for aesthetics – you can skip this step if you like. Place the brie in the centre of the pastry.
- Partially wrap – Gently bring the pastry up around the sides of the brie, crimping the edges to secure, leaving the top exposed. Transfer to a baking tray or small round gratin dish.
- Glaze – Brush the pastry with the whisked egg. Lightly drizzle a little honey over the exposed brie in the centre, then sprinkle with the thyme leaves and a pinch of sea salt.
- Bake – Bake for 20–25 minutes, or until the pastry is deep golden and crisp and the brie is soft. Scatter the pecans or walnuts on top and around the baked brie for the last 3–5 minutes of cooking to toast.
- Finish and serve – Allow to rest for 5 minutes. Drizzle generously with extra honey, scatter over the toasted nuts, and finish with the fresh thyme sprigs and a sprinkling of sea salt flakes. Serve warm with toasted sourdough, crackers and fresh grapes.
Notes
Note 1 – I’ve made this with the most inexpensive brie available at the supermarket, right through to the good brie that I like to eat uncooked, or serve on a cheeseboard, and the end result is definitely best with a good-quality (ideally) triple-cream brie. Cheaper brie will still work and be delicious, but the triple-cream stays smoother and creamier after being baked. I found the cheaper ones were more “gel like” and less smooth, creamy and runny.
Make Ahead
You can assemble the brie and pastry up to 4–6 hours ahead of time. Place the brie on a sheet of baking paper (you can just leave it on the paper from the packet), cover loosely with plastic wrap and store in the fridge. When ready to cook, remove from the fridge while the oven preheats, then bake as per the recipe. Add the nuts in the final few minutes so they toast perfectly. For best results, don’t assemble the brie the day before – the pastry can soften too much and won’t puff and crisp as nicely.Leftovers
- Best eaten immediately but you can safely store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a 200°C (400°F) (180°C/350°F fan-forced) oven for 10–15 minutes, or until warmed through and the pastry has crisped up again.
- Avoid microwaving if possible – it will soften the pastry and you’ll lose that crisp texture (still edible, just not the same!).
- Freezing is not recommended, as the texture of both the pastry and brie can change once thawed.
Recipe source
Thank you to Jessica Brook for your help developing this recipe.Nutrition Facts
Baked Brie in Puff Pastry
Amount per Serving
Calories
320
% Daily Value*
Fat
22
g
34
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
72
mg
24
%
Sodium
356
mg
15
%
Potassium
131
mg
4
%
Carbohydrates
21
g
7
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
9
g
18
%
Calcium
231
mg
23
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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