Baked Brie En Croute with Raspberry Jam

5 from 5 votes

Runny brie encased in a flaky golden brown pastry is impressive and irresistible, but so easy to make.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer

Cuisine: French

Servings: Servings

Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper.
Slice the chilled brie in half horizontally and spread 1/4 cup of the raspberry jam over one of the cut side of the brie. Place the other half on top of the brie, so that the rind is on top.
Roll the puff pastry so that it is ¼-inch thick, or if it’s already that thickness, you are good to go. Place the jam-filled brie in the middle of the puff pastry. Spread the rest of the jam on top of the brie. Fold the puff pastry up over the top of the brie, pleating it as you go. Basically, you are folding the pastry in sections up over the top of the cheese, with some overlap every time you fold up a section. Gently pinch the sections together. There may be an opening in the middle of the pleats, or not — either is fine!
Chill the puff pastry-wrapped brie for 20 minutes before baking.
Place the chilled puff pastry-wrapped brie on the baking sheet. Brush with the egg wash. Bake for 30 to 40 minutes, until the puff pastry is golden brown, cooked through, and flaky. Let sit for 5 minutes, and serve hot.

The choice of jam is up to you. Here, I used raspberry, but apricot jam is another popular and delicious pairing. Also, try fig, strawberry, peach, or whatever cool jam you picked up at a farmers' market last summer.
Chilling the brie before baking it for about 20 minutes ensures that the brie will not have liquefied by the time the puff pastry is puffed and browned — you want runny brie, not fast-moving lava. You can also put it in the freezer for 10 minutes.
Brie en croute should be baked at 375 or 400 degrees; it’s a little flexible, so if you have your oven set for one of those temperatures for another reason, you can get that brie right in there. Just keep an eye on it and make sure it's not getting too brown.
You can wrap up the brie a day or even two ahead of time and store it in the fridge until it’s time to bake.
If you have leftovers, you can loosely wrap it in aluminum foil and reheat them in a 350-degree oven for about 10 to 15 minutes until the brie is runny again and the puff pastry is hot.