Brie in Puff Pastry with Black Pepper

Introduction

Wrapping a 10-ounce block of Brie in puff pastry gives you a crisp shell and a soft center with very little work. The salt and freshly-ground black pepper keep it savory, and the 15-minute bake makes it useful for a quick appetizer or a small starter.

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

• Leave the Brie rind on instead of removing it if you want a slightly firmer shape and less prep; the baked center will still soften.
• Swap the Brie for Camembert in the same size for a stronger, earthier cheese flavor and a slightly firmer interior.
• Reduce the freshly-ground black pepper to 1/2 teaspoon if you want a milder finish and more emphasis on the cheese.
• Use gluten-free puff pastry if you need a gluten-free version; you will usually get a little less lift and a more delicate crust.
• Add extra freshly-ground black pepper on top after the egg wash if you want more heat and a more visible pepper crust.

Tips for Success

• Keep the puff pastry cold after thawing so it stays easy to fold and does not turn sticky.
• Bring the Brie to room temperature before wrapping so the cheese softens evenly during the bake.
• Brush the last fold well with beaten egg so the pastry stays sealed and the cheese does not leak out.
• Bake until the pastry looks golden, not just dry; pale pastry can stay doughy at the folds.
• Cool the baked Brie for the full 10 minutes so the center thickens slightly before you cut into it.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the puff pastry loses its crisp texture and the cheese can become grainy once thawed.

Reheat in a 350 °F oven or toaster oven, uncovered, for 8 to 10 minutes, until the pastry is warm and re-crisped. Avoid the microwave if you can, since it softens the pastry.

FAQ

Do you need to remove the Brie rind?

No, but removing it gives you a softer, more uniform center. Leaving it on makes the cheese hold its shape a bit more.

Can you assemble it ahead of time?

Yes. You can wrap the Brie in puff pastry and refrigerate it for up to 8 hours before baking.

How do you know when it is done?

The puff pastry should be golden and fully puffed, especially over the seams and folds. The cheese inside should feel soft if you press the top lightly.

Can you make this gluten-free?

Yes, if you use a gluten-free puff pastry. Expect a slightly more delicate crust and a little less rise than standard puff pastry.