Baked Brie Recipe
Brie-stuffed pastry, lingonberry preserves, fresh pear, honey crostini.
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Ingredients
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Brie & Filling
Pastry & Assembly
Crostini
Finish & Garnish
Method
Brie & Filling
- 1
Prep the pear
Preheat oven to 400°F (200°C). Core and thinly slice the pear into 1/8-inch slices. Set aside. If pear is very ripe, slice slightly thicker to hold texture.
- 2
Hollow the Brie
Place the Brie wheel on a cutting board. Using a small knife, cut a 1/2-inch deep circle from the top center of the wheel, leaving about 1/2 inch of cheese around the edges and the bottom intact to form a cavity. Reserve the removed cheese for snacking.
- 3
Fill the Brie
Spoon 1/3 cup lingonberry preserves into the cavity of the Brie. Arrange 4–6 thin pear slices on top of the preserves so they sit within the cavity. Sprinkle the fresh thyme leaves over the pear and fill any remaining cavity space with the remaining lingonberry preserves. Grind the black pepper evenly over the top.
Pastry & Assembly
- 4
Prepare pastry
Lightly dust your work surface with flour. Unfold the puff pastry sheet and roll gently to smooth seams and expand to roughly 12 x 12 inches so it will fully enclose the cheese. Trim if necessary.
- 5
Wrap the Brie
Place the filled Brie in the center of the pastry. Bring the pastry up and over the cheese, pleating gently to seal. Trim any excess pastry leaving enough to fully enclose. Turn the wrapped Brie seam-side down onto a parchment-lined baking sheet. Use any extra pastry to decorate the top if desired.
- 6
- 7
Bake
Bake in the preheated 400°F (200°C) oven for 20–25 minutes, or until the pastry is golden brown and puffed. Rotate the baking sheet halfway through baking for even color. If the pastry browns too quickly, tent loosely with foil.
Crostini
- 8
Prepare baguette
While the Brie bakes, slice the baguette diagonally into 1/3-inch slices to yield 14–18 pieces. Arrange slices on a separate baking sheet.
- 9
Finish & Serving
- 10
Rest
When the pastry is golden, remove the baked Brie from the oven and let it rest for 5–7 minutes. This helps the cheese soften without all running out immediately.
- 11
Garnish and serve
Drizzle the top of the baked pastry lightly with 1–2 tablespoons honey. Sprinkle the chopped parsley and, if using, the crushed toasted nuts over the top. Place the baked Brie on a board and serve with the warm crostini and any extra lingonberry preserves on the side for spreading. Use the remaining pear slices as additional garnish or serve alongside.
- 12