Baked Brie in Puff Pastry With Apricot or Raspberry Preserves

"This baked brie puff pastry is rich, creamy, and dessert-like. It always disappears. I'm always asked for the recipe. Raspberry preserves goes great in this as well. Bringing in 2012 I made this using Recipe #463563!"
 
Download
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Sue A. photo by Sue A.
photo by dazaspicymeatball photo by dazaspicymeatball
photo by Shannonlady photo by Shannonlady
photo by Rita1652 photo by Rita1652
Ready In:
30mins
Ingredients:
4
Serves:
10
Advertisement

ingredients

  • 0.5 (17 ounce) package frozen puff pastry, thawed
  • 1 (8 ounce) package brie cheese, round
  • 18 cup toasted almond, slices (optional)
  • 14 1/4 cup raspberry preserves or 1/4 cup your favorite preserves
Advertisement

directions

  • Preheat oven to 425.
  • Lightly grease cookie sheet.
  • Roll puff pastry out slightly.
  • Place cheese wheel on top (leave rind on).
  • Place preserves on top of cheese.
  • Place almonds on top of preserves.
  • Bundle Puff Pastry up and around the cheese.
  • Bake for 20-25 minutes.
  • Let cool for five minutes.
  • Serve with your favorite crackers.

Questions & Replies

default avatar
  1. Lynn R.
    Can I prep Brie and preserves in puff pastry and refrigerate overnight to bake tomorrow?
     
  2. Lois S.
    Can I make this recipe with brie cheese that has been frozen and thawed?
     
  3. Arnold G.
    Do I use one sheet of puff pastry per 8 oz. wheel of Brie ?
     
  4. bonnieclements51
    Can I bake this 1/2 hr ahead and carry warm to a party?
     
  5. pb72117
    Canyoufreezebrieswithperservesandnutwrapinpuffpastry?
     
Advertisement

Reviews

  1. amysellers333
    Awesome with pepper jelly
     
  2. Shari R.
    we are making it tonight for our holiday open house! we plan to use the egg wash....AND made it with raspberry/pepper jelly for a more savory treat!
     
  3. JVGROSS
    HUGE HIT! Made twice already, with apricot preserve and dry cranberries, is so easy to make and delicious, also used the egg wash, came out crispy and golden.
     
  4. Kreebs
    I made this recipe as directed for New Years Eve. It was good, but not quite as great as I would have expected given the reviews. The pastry shell didn't quite crisp, so I think next time I will use the egg wash a few reviewers suggested. Also, the top of the rind tended to collapse as the cheese was consumed. I had to keep cutting away at it so that guests could eat the cheese towards the back. I think next time I would suggest cutting just the top of the rind off.
     
  5. sofie-a-toast
    this was absolutely amazing especially with the rosemary crackers I served with it. I omitted the almonds and used raspberry. I recommend waiting 10 min before cutting into it or else it will spill it all over. this was the last thing out of the oven at as potluck and still the first thing to go!
     
Advertisement

Tweaks

  1. Chef Annie Bananie
    I used raspberry pastry filling and raspberry margarita jelly and a little white clover honey instead of the apricot preserves. Also, used phillo dough sprayed with buttery cooking spray and sprinkled with a little bit of sugar instead of the puff pastry for a lighter fare. It was very very yummy on crackers or baquette. I did try to warm up the leftovers in the microwave, and that was less satisfactory. Probably should be warmed in oven or toaster oven to keep the crispy crust taste. Overall, it was a big hit at girl's night! Would make it again for a special treat.
     
  2. Terriyaki 2
    Wow!!! This was so easy, so good and looked so professional. My 18 year old son asked where I bought it! Only change I made was to spread the apricot preserserves all over the puff pastry instead of just on top of the cheese. Probably used a bit more than 1/4 cup. That way you got a taste of the preserves with almost every bite. I used a knife to write 2009 on the top before I baked it but, apparently it wasn't deep enough as it disappeared during baking. Oh well. There were only 7 of us here so we were not able to eat it all as there was so much other food but, there was not much left. Son number one (27 yrs old) wanted to take what was leftover home and son number two (18 yrs old) and wife of son #1 want me to print the recipes for them. I love to make appetizers and this one has moved to the top of my list. Should have centered my brie on the platter before I took the picture. :)
     
  3. M. Sutphen
    Excellent !!! Used Mushrooms instead of jam, everyone scoffed it up! Thanks for a great treat.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes