It’s a new year, and I realize many people will be fielding their resolutions for the next few months (or weeks) and many of those will have to do with eating healthier. Well, then this recipe is not for you. This recipe is purely of the gooey, creamy, sticky, savoury but sweet variety and has (I’m sure) an unprecedented amount of calories. So if you, like many, are into those kind of resolutions, then maybe you would prefer to look at this recipe instead. Go ahead, I won’t be hurt.
Brie is my absolute favourite cheese of all time. If you put it in front of me, I will eat it. All of it. There’s no stopping me. When I was pregnant, I would look at you with death in my eyes if you offered it to me. Brie, being a soft, mould covered cheese is not allowed on the strict diet of pregnant women, as it can carry listeriosis, a deadly toxin for developing fetuses. I could barely keep myself from just tasting a little morsel, and during my second pregnancy, I may have lost all willpower and eaten it anyway.
This recipe is great for parties as it can be made in advance and baked later at the get together. You can even prepare it the night before making, it’s that simple. The choice of preserves is up to you, though there are many possibilities when it comes to flavour pairing with Brie. Because of it’s mild flavour, it pairs well with many different varieties of tastes. You could use caramelized onions, figs and nuts, apple butter, chopped dates, you get the idea.
This is my absolute favourite way to make Brie, but only because it’s Mr. Guilty’s favourite too. If you ask me, I’d eat Brie any which way you can bring it.
One Year Ago: Chicken and Barley Soup
Baked Brie
Yield: Enough for 4-6 people to share as an appetizer
Prep Time: 15 minutes
Cooking Time: 20-25 minutes200g frozen puff pastry, defrosted according to package instructions (or make your own)
1 200g wheel of triple cream Brie, brought to room temp
4 tbsp preserves (apricot, quince, cherry, blueberry, pear, strawberry etc.)
1 egg
1 tbsp water
1. Preheat oven to 400°F.
2. Roll out dough to 1/8″ thick and about 12″x12″.
3. Place Brie on dough and spread preserves over the top.
4. Wrap the pastry over the cheese and tuck the edges underneath.
5. Beat the egg and water in a small bowl and brush it over the pastry.
6. Bake on a parchment lined baking tray for 20-25 minutes or until pastry is golden brown and puffed up.
7. Allow to cool for 15-20 minutes before cutting in to it.
8. Serve with sliced apples, crackers, olives or toasted bread slices.
Similarly delicious recipes on other blogs:
Mushrooms Stuffed with Brie on The Pioneer Woman Cooks
Olive Stuffed Baked Brie on Eclectic Recipes
Baked Brie Dip on White On Rice Couple
Kahlua-Pecan-Brown Sugar Baked Brie on Noble Pig
Brie Cheese & Strawberry Puff Pastry “Ravioli” Recipe with Chocolate Sauce on Cookin’ Canuck
I love brie. A lot. I rarely have it because of the hubby’s and the kids’ intolerance but that just makes it better when I have it. I made something similar a few years ago but I used phyllo and it was a big delicious mess. The phyllo broke so easily, I like your use of puff pastry much more.
I feel better about my love of baked brie now that I know I’m not the only one! Whenever it’s served, I have to resist not eating it all because I could eat it all! With a little rasberry jam….mmmm
Just succumb to your cravings Ethan, it’s soooo worth it.
Even though I know how simple it is to make, I still drool over baked brie. And your pictures are especially drool-inducing!
Simple IS sexy isn’t it?
Holy smokes, you have got to be kidding me!!! Can brie *possibly* look and sound any more delicious?
Nothing better than warm brie and jam! YUM!!
You know what baked brie is in mind for a very long time and everytime I go to the supermarket’s cheese section I stand there for a while staring at the cheese asking myself if I should try it or not. But I guess this time I’ll buy it and make it. What the heck! Life’s too short to think and count calories 🙂
I can’t stand at the cheese section too long these days or I blow my budget just on exotic cheese!
I adore brie, I think it might be my all-time favourite cheese as well. I love it baked and all gooey like this! Delicious.
I don’t care if I break my resolutions in the first week, I want a piece of that delicious baked brie. So decadent!
Baked Brie is the best dish for a party, everyone always ooo’s and ahh’s over baked Brie, I think it’s the sight of melted cheese that does it 🙂 It’s definitely a staple recipe.
You’d have to arm-wrestle me for the Brie if we were in the same room. I simply can’t resist eating it! My husband actually bought me an entire wheel of Brie one year at Christmas and I was in heaven! Baked Brie is indeed a treat and your post is killing me!
My husband asked me if my stocking could be refrigerated…I’m assuming that’s the reason he was asking too, but I said no.
Trust me when I tell you that no diet bandwagon in the world could pull me away from my lovely brie 🙂 Definitely a good appetizer to have in your back pocket for all those impromptu gatherings to brighten up the depths of winter!
Me neither. I don’t diet, it ruins all the fun.
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Baked Brie is so easy to make and always really impressive when you serve it. I haven’t made it or ate it in a long time. This looks so good but it will have to wait awhile. I am one of those trying to behave themselves right now. When I lose the 8 lb (I know it isn’t a lot to some but to me it is too much) then I can have a tiny bit.
I am a huge cheese fan. Hereditary as my dad could sit at night and eat a ton of it in one sitting.
I could probably eat 8lbs worth of Brie, oh wait sorry. I know, I’m trying to be good now too.
This is an all time party favorite. All my friends expect and wonder which filling I will use. I usually bring the pastry to top and tie it, the cut and form into a flower. One day I will make it.
Try the fig/orange preserves and nuts.
Your baby is the cutest….jusrt growing up in from of our eyes. God bless.
Norma
I was going to do a fancy topper on the puff pastry, but I decided it would take too much time away from the actual eating of the Brie and nixed it.
I do not make resolutions, so I am not afraid of breaking them! I esp. love the preserve here…. mmm.. with the cheese.
No resolutions, that’s a good resolution!
Ooh I love that gentle oozing of the brie! I first tried making this at Halloween and it was such a hit! I wish I had made four more as they would have gone in a flash! 🙂
Here too! It’s funny how many people will dig into this decadent treat. It disappears in a flash for sure.
Three for me and one for everybody else?
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I used brie on ham sandwiches when I was pregnant. And mid-bite, I remembered that I wasn’t supposed to eat bleu cheese and wondered if brie was on the list too. Looked it up after dinner. *sigh* I let my husband finish off the brie. Funny enough, though, cheese wasn’t something the doctor advised me to avoid.
I love Brie!!! And your Baked Brie is adorable! Oh 🙂 your kid is soooo cute!!!!
Thank you!
Baked Brie is delightful…beautiful, satisfying, sweet, salty, rich…an all-around hit at parties! Yours looks beautiful too. And I love how you suggest a triple-cream Brie…that makes such a difference. Congrats on the top 9!
I’m a Brie snob, what can I say?
My boyfriend’s mom makes baked brie once or twice a year as an appetizer during holiday dinners, and that was my first taste of this. What a sinful bite! Hers didn’t have jam, but I love that idea. I think that would blow my food-lovin’ mind.
Even without the jam Irina, it’s to die for. I don’t know what it is about Brie! I just Lurv it so…
This looks delicious! I love brie and what a lovely presentation!!
Baked brie is considered as necessary a part of our family get togethers as “salad”, “side”, and “main”. We usually load it up with a side of hot pepper jelly by Traffic Jam from Hornby Island, where we buy it by the caseload!
Hot pepper jelly, why didn’t I think of that? Next on my list!
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This looks so gorgeous! Cheese & puff pastry, it doesn’t get better than that, glad to have found your blog, congrats on top 9!
Thank you Natalie!
Wow!!! amazing recipes:)
Wow, this looks amazing! Congrats on top 9 🙂
Thank you Leanne!
I hate myself for never having tried Brie before! This will definitely change very soon!
WHAT??! That’s all I can say…
Mmm, I love brie! Sadly (for them), the rest of my family are more hard cheese fans. So I don’t buy brie very often, but when I do, it’s all mine! It’s also decadently addictive baked with caramel . . .
Oh my, caramel. That does sound exotic. I have to try!
Liz, I’ll have to try your version, because I always though baked brie must be like a dream come true. And then I tried it. I strongly disliked the texture of the cheese after it had been heated.
Still yours looks too good to pass up.
Honestly Aimée, I feel the same way sometimes. The texture has to be just right and once it cools too much I don’t like it as much. Cold Brie though that has warmed up slightly on the counter. Bring it!
Hello there! I have good news!…you’ve been awarded the Stylish Blogger Award!!! Congrats!
So this is what’s up, I really love your blog and decided to give you this award, now you:
1. Make a post and link back to the person who awarded you this award
2. Share 7 things about yourself
3. Award 15 recently discovered great bloggers so we can share the love
4. Contact these bloggers and tell them they’ve won!
Always the best,
Amalia, from ButterSweetMelody
http://buttersweetmelody.wordpress.com/2011/01/11/feel-the-style/
Wow thank you Amalia! I’m flattered, what a kind thing to do for me. Much appreciated.
I can see why this would be such a temptation. I don’t think I’d be able to resist if someone placed this in front of me. Resolutions – tossed out the window.
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i might just die, i shouldnt have clicked this recipe. i must eat this NOW . I found the perfect way to eat Brie now that i’m pregnant, but now im dying for this and only this ! 🙁
I hate myself for never having tried Brie before! Whenever it’s served, I have to resist not eating it all because I could eat it all!
Oh yeah. Keep me away from the Brie..or I WILL eat it all.
Rub a halfed slice of baguette with garlic and melt brie onto it (Mix in some gouda and cheddar slices to be really great) under the broiler for the BEST EVER grilled cheese.
Oh god. I just died.
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