Puff Pastry Brie

Is there anything more indulgent than a baked brie? Puffy, crispy layers of puff pastry encasing warm, gooey triple-cream cheese is #holidayappetizergoals. Usually, I use cranberry sauce, but for this Brie en Croute, aka Baked Brie with Pepper Jelly, I decided to give this one a little Southern twist. For those of you not familiar, pepper jelly is a jelly made out of peppers–both mild and hot. It’s delicious–sweet and spicy and usually served with cream cheese and crackers (or if you’re feeling fancy, some goat cheese).

This four-ingredient appetizer is incredibly easy to prepare. It’s simply a matter of rolling out a thawed sheet of frozen puff pastry, placing the cheese in the middle, spooning a few tablespoons of your favorite jam or preserves on top, and folding the pastry over into a neat little package. Brushed with an egg wash, this Baked Brie with Pepper Jelly bakes up into crispy, buttery deliciousness in about thirty minutes. One word of caution, don’t be tempted to cut the rind off in an effort to make it “gooier”–it will result in a Brie explosion (I learned this the hard way).

One of the fantastic things about this Baked Brie with Pepper Jelly recipe is its versatility. You could use any sweet or savory jam: fig, apricot, and cranberry sauce have been successes in the past. Alternatively, you could drizzle some honey over the finished baked brie and scatter some chopped, toasted pecans. The options are endless.

Baked Brie on a Platter

Brie en Croute (Baked Brie) with Pepper Jelly

Delicious and gooey, this baked brie is the perfect appetizer for a Southern holiday.

Course Appetizer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Author Amanda



  • 1 sheet puff pastry thawed
  • 1 round wheel of Brie cheese 8 to 12 ounces, 5- to 7-inch diameter
  • 1 large egg beaten
  • 3 tablespoons red or green pepper jelly
  • Baguette slices or crackers to serve



  1. Warm the oven to 400°F: Place an oven rack in the middle position.
  2. Line a baking sheet with parchment and set aside, or bake your brie in a pie plate.
  3. Roll out the puff pastry: Dust your counter with a small amount of flour (optional).
  4. Unwrap your puff pastry and place it on the counter. Rub your rolling pin with a little flour and roll the puff pastry until you have a large rectangle.
  5. Place the round of brie in the middle of the pastry.
  6. Top with pepper jelly.
  7. Fold the corners over the brie, forming a neat package.
  8. Use your hand to gently press the edges against the brie and neaten up the sides.
  9. Transfer the wrapped brie to the baking sheet or pie plate.
  10. Brush the pastry all over with the beaten egg.
  11. Be sure to get the sides and around the folds.
  12. Try not to let the egg puddle under the brie.
  13. Bake the brie until the pastry is deep golden-brown, 35 to 40 minutes.
  14. Allow to cool 5 to 10 minutes: This gives the hot cheese time to firm up a little. Cut into the brie early and most of it will gush right out — which is still delicious, but less tidy.
  15. Use the parchment paper to transfer the brie to a serving plate.
  16. If you baked it in a pie plate, serve straight from the plate, but double check that the plate has cooled enough to handle.
  17. Arrange sliced baguette or crackers around the brie and serve while warm.

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