Baked Brie

A Kendall Oberto Recipe

Baked Brie

Baked brie is a staple starter in the Oberto house. It is showy yet super simple and always gets gobbled up.


  • 1 small round of brie (about 9 inches)
  • 1-2 tbsp fruit jam (fig, strawberry, raspberry, etc.)
  • 1 sheet puff pastry
  • 1 egg +2T water

Crackers, fresh fruit (berries, grapes, etc.), olives, nuts or anything else to finish your platter


  • Defrost store bought puff pastry according to package directions. Preheat oven to 400° degrees.
    Using a sharp knife scrape some of the rind off the top and bottom of the brie. Do not cut all the way down to the cheese, just remove some of the white rind. Roll out the puff pastry to an even thickness about 18 x 12, removing the "fold marks". Spread fruit jam in the center of the pastry. Put brie on top of the jam. Trim corners of pastry to create a rough circle shape, reserve scraps.
    Beat egg and water to make an egg wash. Form pastry around brie overlapping edges as you go around the brie. Use egg wash to seal the bottom pastry.
    Line a small baking sheet with parchment paper, flip brie seam side down on baking sheet. Brush entire surface with egg wash. If desired, use scraps of puff pastry to cut out additional garnish and place on top, I like to make little leaves but you can get creative. Egg wash garnishes.
    Put brie in oven and bake for about 30 minutes or until pastry is golden brown. Let sit at least 15 minutes before serving or it will run all over your serving board.
    Garnish serving board or dish with fruit, crackers, nuts, etc.
    Happy Eating!!


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