Wednesday, October 24, 2012

Sweet Baked Brie

As we close out October and gear up for Holiday Season, I wanted to leave you with one of my go-to appetizers, especially when you're in a pinch and need something tasty in a matter of minutes!  I saw this recipe in a magazine advertisement and have made it many times since and it's always a hit.  I hope you love it as much as I do!

1 11x17-inch sheet puff pastry, defrosted
1 pound wheel Brie, about 5 inches in diameter
2 tablespoons raspberry jam
1/4 cup sliced almonds
1 egg, beaten with a splash of water

Preheat the oven to 350.  Meanwhile, in a clean, dry skillet over medium heat, toast the almod slices, about 6 or 7 minutes.  Set aside and let cool to room temperature.

Spread puff pastry on the counter and roll to 1/8-inch thick, trimming the edges to form a rectangle (reserve the scraps).

Cut the brie through the equator (in other words, slice into top and bottom halves) and place one half on the pastry, cut side up.  Spread jam and sprinkle almonds on the cut side of the cheese.  Top with the other brie half, cut side down.

Wrap the dough up and over the cheese and brush with egg wash to secure.  Place on a non-stick baking sheet, seam side down.  Use scraps to make a design on top, brushing again with egg wash to secure.

Bake until warmed through and golden, 18-20 minutes.  Serve warm with an assortment of artisan crackers and grapes.


  1. This is a family favorite in our house! So many different fun variations of how to make and serve it too!


  2. I've died and gone to heaven! Thanks for sharing this on Southern Sundays. Can't wait to sink my teeth into this dish. Hope to see you again soon!

  3. FINALLY, someone who makes brie with ALMONDS instead of walnuts. I love brie but I am highly allergic to walnuts. I am forwarding this recipe along to all my friends so they will stop torturing me! :-D Thanks for linking up at Friday Food Fight!

  4. Hi Kate,
    Your Sweet Baked Brie looks awesome, a great appetizer! Have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. I love Brie! This sounds really good. Pinning!

    Found you at 6 Sisters!