Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 sheet puff pastry (8.5–9 oz / 240–255 g), thawed but cold
- 1 wheel Brie (8 oz / 227 g), cold
- 1/3 cup (105 g) cranberry–orange preserves
- 1 small fresh rosemary sprig (2–3 inches), plus extra for garnish
- 1 large egg + 1 tbsp (15 ml) water (egg wash)
- All-purpose flour, for dusting
- Optional to serve: crackers and/or sliced apples or pears
Do This
- 1. Heat oven to 400°F (200°C). Line a baking sheet with parchment. Whisk egg with 1 tbsp water.
- 2. On a lightly floured surface, roll pastry to an 11-inch square (about 1/8 inch thick).
- 3. Center the Brie, spoon preserves on top, lay rosemary over preserves. Fold pastry up to enclose; seal seams and trim excess. Flip seam-side down.
- 4. Decorate with pastry scraps if you like. Brush all over with egg wash and cut a 1/4-inch steam vent on top.
- 5. Chill wrapped Brie for 15 minutes in the fridge.
- 6. Bake 28 minutes until deep golden and flaky. Rest 10 minutes, garnish, and serve warm.
Why You’ll Love This Recipe
- Showstopping appetizer with minimal effort and only a handful of ingredients.
- Flaky, buttery pastry around molten Brie with bright cranberry–orange and aromatic rosemary.
- Make-ahead friendly—assemble, chill, and bake when guests arrive.
- Easy to customize with nuts, different jams, or savory twists.
Grocery List
- Produce: Fresh rosemary, optional apples or pears, optional orange (for zest garnish)
- Dairy: Brie (8 oz), 1 large egg
- Pantry: Puff pastry (frozen), cranberry–orange preserves, all-purpose flour
Full Ingredients
Brie en Croûte
- 1 sheet frozen puff pastry (8.5–9 oz / 240–255 g), thawed in the refrigerator until pliable but still cold
- 1 wheel Brie (8 oz / 227 g), kept cold
- 1/3 cup (105 g) cranberry–orange preserves
- 1 small fresh rosemary sprig (2–3 inches)
Egg Wash
- 1 large egg
- 1 tbsp (15 ml) water
To Assemble & Serve
- All-purpose flour, for dusting
- Crackers, crostini, and/or sliced apples or pears (optional)
- Extra rosemary sprig and/or 1 tsp finely grated orange zest, for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat and set up
Preheat the oven to 400°F (200°C) with a rack in the center. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together the egg and 1 tablespoon water to make the egg wash. Keep the puff pastry and Brie cold until you are ready to assemble.
Step 2: Roll the puff pastry
On a lightly floured surface, roll the chilled puff pastry into an 11-inch square, about 1/8 inch thick. Dust off any excess flour. The even thickness helps the pastry bake up evenly and flaky.
Step 3: Fill and wrap
Place the cold Brie wheel in the center of the pastry. Spoon the cranberry–orange preserves evenly over the top of the cheese. Lay the rosemary sprig across the preserves. Bring the pastry corners up and over the Brie to enclose, trimming any bulky excess and pressing seams firmly to seal. Flip the wrapped Brie seam-side down onto the parchment-lined sheet.
Step 4: Finish the top
Use pastry trimmings to cut decorative leaves or a lattice if desired and place them on top. Brush the entire surface lightly but thoroughly with egg wash. Cut a small 1/4-inch steam vent in the top to prevent bursting.
Step 5: Chill
Refrigerate the assembled Brie for 15 minutes. This quick chill firms the butter in the pastry, which helps it puff and hold its shape.
Step 6: Bake
Bake at 400°F (200°C) for 28 minutes, until the pastry is deeply golden, crisp, and puffed. If using delicate decorations, you can tent loosely with foil for the final 5 minutes if they brown too quickly.
Step 7: Rest and serve
Transfer the Brie en croûte to a serving board or platter and let it rest for 10 minutes so the cheese settles to a luscious, sliceable consistency. Remove the rosemary sprig from inside before cutting. Garnish with a fresh rosemary sprig and a little orange zest if you like. Serve warm with crackers, crostini, and sliced apples or pears.
Pro Tips
- Keep everything cold: cold Brie and cold pastry mean better puff and cleaner layers.
- Use a firm, jammy preserve—too runny and it may leak. Cranberry–orange is ideal for tart-sweet balance.
- Seal well and cut a small vent to avoid blowouts while baking.
- For extra sheen, brush a light second coat of egg wash just before baking.
- Move the wrapped Brie with a metal spatula to keep the bottom intact and prevent tearing.
Variations
- Maple-Pecan: Sprinkle 1/4 cup (25 g) chopped toasted pecans over the preserves; add 1 tsp pure maple syrup before sealing.
- Savory Onion-Thyme: Swap preserves for 1/2 cup (100 g) caramelized onions; add 1/2 tsp fresh thyme leaves and a pinch of black pepper.
- Sweet-Heat: Replace preserves with 1/3 cup (100 g) pepper jelly; garnish with thinly sliced fresh jalapeño after baking.
Storage & Make-Ahead
Assemble up to 24 hours in advance: wrap and refrigerate on a parchment-lined plate; brush with egg wash just before baking and add 1–2 extra minutes if needed. Freeze unbaked up to 2 months: wrap tightly in plastic, then foil. Bake from frozen at 400°F (200°C) for 38 minutes, tenting with foil if browning too fast. Leftovers keep covered in the fridge for 2 days; reheat at 350°F (175°C) for 10–12 minutes until warmed through and the pastry re-crisps.
Nutrition (per serving)
Approximate per 1 of 8 servings: 220 calories; 14 g fat; 17 g carbohydrates; 6 g protein; 360 mg sodium; 1 g fiber. Values are estimates and will vary with ingredients and serving accompaniments.
