Brie Wrapped in Puff Pastry

Introduction

A block of soft-ripened cheese wrapped in puff pastry bakes in 15 minutes and rests for 10, so you can get it on the table fast. The pastry turns crisp and browned while the center stays soft enough to spread, which makes it useful for an appetizer board, a holiday starter, or a dinner-party snack.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 6

Ingredients

• 1 block (10 ounces) Brie cheese, rind removed and brought to room temperature
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 1 tsp salt
• 1 tsp freshly-ground black pepper

Instructions

1. Place block of cheese in the middle of sheet of pastry.
2. Trim off about ½ inch of pastry, and fold pastry over cheese. When you reach the last fold, brush the fold with beaten egg to seal the pastry together.
3. Brush top with egg and bake at 375 °F for 15 minutes.
4. Cool 10 minutes and serve.

Variations

• Replace the soft-ripened cheese with a camembert-style cheese made with microbial rennet for a slightly earthier flavor and a firmer molten center.
• Add 1 to 2 teaspoons of apricot jam on top of the cheese before folding the pastry if you want a sweet contrast against the rich filling.
• Sprinkle the salt and freshly-ground black pepper directly over the cheese before sealing the pastry to keep the seasoning concentrated in the center.
• Cut the cheese into two smaller portions and wrap them separately if you want more crisp pastry in each serving and a slightly shorter bake time.

Tips for Success

• Keep the puff pastry cold but flexible. If it gets soft while you work, chill it for 5 to 10 minutes before folding.
• Trim only about ½ inch of pastry so you still have enough coverage to seal the cheese completely.
• Use a thin, even coat of beaten egg on the seam and over the top. Too much egg wash can pool around the pastry instead of helping it brown.
• After 15 minutes, the pastry should look well puffed and deep golden. If it is still pale, bake a few minutes longer.
• Let it cool the full 10 minutes so the melted cheese thickens slightly and does not spill out as soon as you cut into it.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The pastry will soften as it sits, so this is best the day it is baked.

Freezing is not recommended after baking because the pastry loses its texture and the cheese can separate when reheated.

Reheat on a baking sheet in a 350 °F oven, uncovered, for 8 to 10 minutes, until the pastry is warmed through and the center softens again. Avoid the microwave if you want to keep any crispness in the pastry.

FAQ

Can you leave the rind on the cheese?

You can, but the filling will melt less smoothly and the flavor will be stronger. Removing the rind gives you a softer, more even center.

Can you assemble it ahead of time?

Yes. Wrap the cheese in the puff pastry, cover it tightly, and refrigerate it for up to 24 hours. Brush with the beaten egg just before baking.

What can you use instead of the egg wash?

Brush the pastry with milk or cream if you need to skip the egg. The crust will brown a little less and have less shine, but it will still bake properly.

How do you know the center is ready?

The pastry should be golden and puffed, and the wrapped cheese should feel soft when you press the top lightly. If the pastry is browned but the center still feels firm, let it rest a few more minutes after baking before serving.