Baked Brie Recipe
Make Baked Brie Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese & Toppings
Pastry & Finish (optional)
Method
Cheese & Toppings
Prepare the Brie
Preheat oven to 375°F (190°C). Remove the Brie from its packaging and place it on a small baking sheet or in an oven-safe dish. Using a sharp knife, score a shallow crosshatch pattern on the top rind (about 1/8" deep) — this helps flavors penetrate and the cheese to ooze evenly.
Make the topping
In a small bowl combine the soft brown sugar, honey, toasted almonds (or chopped walnuts), dried cranberries (or fig halves chopped), and thyme leaves if using. Stir until combined and slightly sticky. Taste and adjust honey or sugar to your preference.
Top the Brie
Spoon the topping mixture evenly over the top of the scored Brie wheel, spreading it to cover most of the surface. Press lightly so nuts and fruit adhere to the rind.
Bake
Place the prepared Brie in the oven and bake for 12–18 minutes, depending on wheel size and oven, until the cheese is soft and just beginning to ooze under the rind (center will be soft but the overall shape should hold). If using a thermometer, aim for an internal temperature of about 140–150°F (60–65°C).
Rest briefly
Remove the baked Brie from the oven and let rest 2–3 minutes so the topping sets slightly but the cheese remains oozy.
Pastry & Finish (optional)
If wrapping in puff pastry (optional)
If using puff pastry, lightly flour a work surface and roll the thawed sheet just enough to fit around the Brie wheel. Beat the egg with 1 tsp cold water to make an egg wash. Place the Brie in the center of the pastry, spoon the topping on top, wrap the pastry around the cheese, trimming any excess and sealing the edges. Brush the pastry with egg wash and transfer to a parchment-lined baking sheet. Bake at 375°F (190°C) for 20–25 minutes until pastry is golden and cheese is bubbly. Baking time will be longer than for unwrapped Brie; check pastry color and cheese softness.