Brie baked in puff pastry

    30 min

    This is an elegant and easy starter or party nibble. Serve with crusty bread and an assortment of fresh fruit such as figs or grapes.

    256 people made this

    Serves: 9 

    • 1/2 (500g) packet puff pastry
    • 1 (200g) wheel Brie
    • 4 tablespoons flaked almonds

    Prep:5min  ›  Cook:20min  ›  Extra time:5min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas mark 4. Lightly grease a 23cm (9 in) pie dish.
    2. Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie dish. Place half of the Brie (rind-side down) onto the pastry. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry around the Brie.
    3. Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.

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    Reviews in English (182)


    I madf this for a starter on Christmas day using home made spicy tomato chutney instead of almonds, with a sif salad and an extra dollop of chuney to serve. It worked beautifully and war very simple to make and quick x  -  02 Jan 2015


    This is just heavenly. I don't use the almonds, and I spoon plenty of apricot preserves over the brie before wrapping and I think this adds the extra kick it needs. Also, for those of you willing to try, this recipie works well with phyllo dough. Just brush melted butter over top of brie, then add preserves, and wrap in 4 sheets of phyllo that have also been brushed with butter. Trim excess dough and freeze. This is very important and should also be done with the puff pastry version. If you don't freeze, the cheese is completely liquid by the time the dough is done, and so this way they both come out perfect. Bake according to package directions.  -  13 Jun 2001  (Review from Allrecipes US | Canada)


    This is such a great basic recipe for baked brie. There are some other recipes on this site, but this is the most basic. I've added preserves, dried fruits, and different toasted nuts... all work great. I love brie but the rind always bugged... so I remove it. I know there are some cheese connaisseurs out there who think different. P.S. If your pastry comes out soggy or greasy, you need to up your oven temp to 400 because it means your pastry is melting and not "puffing".  -  01 Jan 2006  (Review from Allrecipes US | Canada)