Baked Brie is a great addition to any occasion. It’s elegant looking and makes people think you took a lot of time to make it, but it’s a super easy appetizer I promise! I make my Raspberry Walnut Baked Brie with preserves and I love the flavor combination, but you can substitute any kind of jam or preserve you like and make it all your own!
Brie cheese is buttery and nutty and raspberry jam adds the perfect sweetness to it. You can cut the rind off with a chef’s knife if you find it too bitter, but I leave the rind on when I make it because with the flavor of the jam and walnut topping you don’t really notice it.
How to Make Baked Brie
I’m going to show you step by step how to put baked brie together. You can use puffed pastry or 1 large can of biscuits rolled out together to 1/4 inch thickness. Below is about 2/3 of a sheet of puffed pastry on a lightly floured surface.
Spread your raspberry jam on top on your brie in a thin layer. Quickly flip it over onto the middle of your dough. This will make sense later, but what is now the bottom will become your top and it will be much prettier if you do.
Start to pull the dough up and around the brie. You may have to do some trimming as you go so the dough does not get to thick or bunched up in places. Anytime you overlap two pieces of dough put a little bit of water or egg wash (lightly beaten egg whites) between the layers to seal them. Make sure everything is sealed tight if you don’t your cheese will melt out into a big blob. I speak from experience so trust me it’s not the end of the world, you can cut the blob off, but try to keep all your cheesy goodness in if you can.
Just pinch and press in your ends, don’t worry about neatness here this will become your bottom and no one will see it, so don’t stress on the neatness here. Flip your brie over onto a parchment lined baking sheet and brush the top with egg wash. This will give you that beautiful golden finish once it’s baked.
Bake it in the oven and it’s done when the puff pastry is flaky and brown. Wait 5 minutes before cutting into it.The walnut topping is an easy jar of Smuckers Walnuts in Syrup Spoonables. It’s really drippy so you may want to drain off some of the liquid first. I did not drain my liquid off and you can see it’s running off my cutting board. If you don’t like nuts or are allergic not to worry this raspberry baked brie is just as good without it.
Serve with crackers. The walnuts give a little extra crunch and the brie is smooth and creamy. Now that you know how easy it is to make baked brie I hope you will give it a try!
- 1 wedge or wheel of brie cheese
- 1 sheet of puffed pastry or 1 can of regular sized biscuits
- 2-4 tablespoons of raspberry jam depending on the size of your brie
- 1 egg white lightly beaten
- 1 jar Smucker's Walnuts in Syrup optional
- Crackers for serving
- Preheat oven to 425 degrees.
- Lay out your puffed pastry or roll out your biscuits to 1/4 inch thickness on a lightly floured surface.
- Spread a thin layer of raspberry jam on top of your brie and quickly flip it over onto the middle of your dough.
- Start to wrap your dough around the brie sealing anywhere the dough meets with egg wash.
- You may need to cut some extra dough off in place to shape it.
- Pinch and seal all ends and seams with egg wash.
- Turn over onto a parchment lined baking pan and brush with egg wash.
- put in the oven for 15-25 minutes depending on the size of your brie until the dough is browned.
- Remove from the oven and let sit for 5 minutes.
- Move to your serving platter and spoon walnut topping on top.
- Serve with crackers.
The walnut topping is very syrupy, you may want to drain some of the liquid off so you get more nuts than syrup to prevent a mess.