Total Time
Prep 40 mins
Cook 20 mins

This is a fancy food that is not so hard to make. I used to serve this when i waitressed at fancy parties and now I serve it in my home. You can prepare this ahead to make life easy.

Ingredients Nutrition


  1. Take out the pastry to defrost, this will be the most time consuming step.
  2. Once it is defrosted, roll the dough out to more of a round shape.
  3. I do this right on the cookie sheet that I am going to cook it on.
  4. I also like to have a layer of parchment paper so that it won't stick later.
  5. Preheat the oven to 400.
  6. Once the dough is rolled out, spread the preserves lightly on the entire surface.
  7. You may not use all the preserves, it should be just a thin coating.
  8. Cut the rind off the top of the brie only.
  9. Place the brie in the center of the pastry.
  10. Use a knife to break the almonds.
  11. In a pan heat them with the butter for 3-5 minutes, stirring constantly.
  12. Layer the brown sugar on top of the brie.
  13. Place the nuts on top and finish off with the cinnamon and nutmeg.
  14. Fold the pastry up around the brie, not pulling to make holes.
  15. Squeeze the pastry together, using wet hands or extra preserves to help it stick.
  16. Beat one egg with a little water to make an egg wash.
  17. Brush the egg onto the pastry all over.
  18. Place the brie in the oven for 20 minutes.
  19. Check on it at this time, some ovens need a few extra minutes to give it a nice golden color.
  20. Serve with crackers or without.
  21. I have used this as a stand in for cheese and crackers and as a side dish for beef stew, and both times every bite disapeared.
Most Helpful

This is a great recipe. The only reason I didn't give it five stars is because I thought the recipe was not written clearly and would be much easier to follow if the steps were rewritten.

Sitka Sound December 16, 2007

This is the best baked brie recipe that I have tried thus far. I only made one alteration. Instead of only brushing a small amount of the apricot jelly on the pastry shell, I topped the brie with the apricot jelly and added a bit more than the recipe called for. That is the way I had seen it done in the past, so that is the way I did it. I think I'm going to try it the other way next time, just for variety! I loved the brown sugar. It gave it a wonderful sweet flavor! I used the Pepridge Farm Puff Pastry Sheets and they were wonderful! Thanks for a fabulous recipe!

Lauren Clark July 10, 2003

yummy-and easy this is a wonderful recipe-i used extra preserves ( i love the sweet preserves with the brie) and everyoneenjoyed this- not a drop left! thanks for this awesome recipe

petlover May 26, 2008