Berry Brie Recipe

Thaw and preheat

Remove the frozen puff pastry sheet from the freezer and thaw in the refrigerator for 30–40 minutes (or at room temperature for 15–20 minutes) until pliable but still cold. Preheat the oven to 400°F (200°C). Position a rack in the center of the oven.

Prepare the brie

If desired, trim off the top rind of the brie about 1/8–1/4 inch to expose a bit of cheese (optional). Pat the brie dry with a paper towel. Place the brie in the center of the thawed pastry sheet.

Wrap the brie

Beat the egg with 1 tablespoon water to make an egg wash. On a lightly floured surface (or parchment), roll the puff pastry just enough to enlarge it so it fully covers the brie with a 1–1.5 inch overlap. Spoon cooled (see berry compote directions) or room-temperature berry compote (about 1/2 cup) onto the center of the pastry, on top of the brie. Fold the pastry up around the brie, pleating as necessary to seal the seams on the underside. Trim any excess pastry. Brush the entire wrapped brie with egg wash, smoothing edges and sealing seams.

Decorate (optional) and chill briefly

If you like, cut leaves or shapes from the pastry trimmings and attach with a little egg wash. Chill the wrapped brie in the fridge for 10–15 minutes to help it hold shape, while the oven finishes preheating.

Bake

Place the wrapped brie on a parchment-lined baking sheet. Bake at 400°F (200°C) for 20–25 minutes, or until the pastry is golden brown and puffed. Rotate the pan halfway through for even browning. If the pastry is browning too quickly, tent lightly with foil.

Rest

Remove from oven and let rest for 5–8 minutes (this helps the cheese thicken slightly so it’s easier to slice).

Combine 1.5 cups mixed berries, 3 tablespoons granulated sugar, 1 tablespoon water, 1 teaspoon lemon juice, and 1/2 teaspoon lemon zest in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally. Smash larger berries (strawberries) with the back of a spoon to release juices. Simmer for 6–8 minutes until the fruit has softened and the mixture is jammy.

If the compote seems thin, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and stir it into the simmering berries. Cook 1 more minute until the compote thickens. Taste and adjust sugar or lemon juice if needed. Remove from heat and let cool to room temperature (or chill briefly) before spooning over the brie prior to wrapping or serving alongside.

Transfer the baked Berry Brie to a serving board. Spoon any extra compote over the top or serve on the side. Drizzle with 1 tablespoon honey or maple syrup if desired and sprinkle with fresh thyme or mint leaves.

Serve warm with sliced baguette, crackers, or apple slices. Expect warm, spreadable cheese inside; provide a small knife for guests to pull pieces of pastry and cheese with compote.