Golden pastry, gooey centre = zero stress entertaining!
I love a good wow-factor moment when I’m entertaining – and I’ll take any excuse to make this recipe! 😅 A beautiful triple cream brie is already pretty special, but wrap it in buttery puff pastry, drizzle it with honey and herbs and bake the cheese until golden and molten, and it takes on a whole new level of good. And I mean really good.
It looks impressive, tastes incredible and is such a lovely way to kick off a day of hosting. You can assemble the whole thing ahead of time and just pop it in the oven when you’re ready, which makes life so much easier when you’ve got people coming over.
This rustic but elegant dish is simple, but a few small details make all the difference – like adding the nuts in the final few minutes so they’re perfectly toasted (not burnt 🙃), and using a good-quality triple cream brie so you get that ultra-smooth, gooey centre when you cut into it. This is one of those recipes that everyone gathers around the second it hits the table, all you need is some good crusty bread and fancy crackers.
What is the best way to serve baked brie?
Serve it straight from the oven (after a quick 5-minute rest) while the centre is still warm and gooey. I like to place it in the middle of a board with crusty bread, crostini or crackers (fancy ones, such as fig crackers are ideal) and let everyone dig in. Add a handful of fresh grapes on the side for a bit of freshness – they cut through the richness perfectly and make the whole thing feel a little more balanced.
What can I serve with baked brie for entertaining?
This is one of those recipes that does most of the heavy lifting for you. I usually keep it simple with sliced sourdough or baguette, a mix of crackers (those dark fig crackers are perfect here), and fresh fruit like grapes or sliced apple. If you’re building it into a bigger spread, it pairs beautifully with cured meats and olives.
Why is my baked brie not runny in the middle?
This usually comes down to the type of brie. A good-quality triple cream brie will give you that ultra-smooth, gooey centre. Lower-cost brie still works (in fact, it’s pictured in these photos!), but it can be a little firmer and less “melty”. It can also happen if it hasn’t baked long enough – give it a few extra minutes and it should loosen up.
If you enjoyed Baked Brie in Puff Pastry, I think you’ll love:
Mushroom Arancini Recipe
Cranberry Brie Bites Recipe
Homemade French Onion Dip Recipe
Smoked Salmon with Creamy Chive Spread Recipe
Oysters with Red Wine Vinaigrette Recipe
Baked Brie in Puff Pastry
Share Pin Recipe PrintIngredients
- 245 g 1 sheet frozen puff pastry, thawed
- 200 g wheel brie (ideally triple cream, see note 1)
- 1 egg, whisked
- 2 tbsp honey, plus extra to serve
- 2 tbsp fresh thyme leaves, plus extra sprigs to serve
- 1 pinch sea salt flakes, plus extra to serve
- 40 g (⅓ cup) pecans or walnuts, roughly chopped
- Toasted sourdough or crusty bread
- Crackers (fig crackers work beautifully)
- Fresh grapes
Instructions
- Preheat – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Prepare the pastry – Place the brie on a sheet of baking paper (you can just leave it on the paper from the packet), and trim into a round, roughly 5–6 cm (2–21/2 inches) larger than the brie. Use a bowl if needed to help guide you.
- Prepare the brie – Using a small sharp knife, lightly score a diamond pattern on top of the brie (do not cut all the way through). This is purely for aesthetics – you can skip this step if you like. Place the brie in the centre of the pastry.
- Partially wrap – Gently bring the pastry up around the sides of the brie, crimping the edges to secure, leaving the top exposed. Transfer to a baking tray or small round gratin dish.
- Glaze – Brush the pastry with the whisked egg. Lightly drizzle a little honey over the exposed brie in the centre, then sprinkle with the thyme leaves and a pinch of sea salt.
- Bake – Bake for 20–25 minutes, or until the pastry is deep golden and crisp and the brie is soft. Scatter the pecans or walnuts on top and around the baked brie for the last 3–5 minutes of cooking to toast.
- Finish and serve – Allow to rest for 5 minutes. Drizzle generously with extra honey, scatter over the toasted nuts, and finish with the fresh thyme sprigs and a sprinkling of sea salt flakes. Serve warm with toasted sourdough, crackers and fresh grapes.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
Make Ahead
You can assemble the brie and pastry up to 4–6 hours ahead of time. Place the brie on a sheet of baking paper (you can just leave it on the paper from the packet), cover loosely with plastic wrap and store in the fridge.When ready to cook, remove from the fridge while the oven preheats, then bake as per the recipe. Add the nuts in the final few minutes so they toast perfectly.
For best results, don’t assemble the brie the day before – the pastry can soften too much and won’t puff and crisp as nicely.
Leftovers
- Best eaten immediately but you can safely store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a 200°C (400°F) (180°C/350°F fan-forced) oven for 10–15 minutes, or until warmed through and the pastry has crisped up again.
- Avoid microwaving if possible – it will soften the pastry and you’ll lose that crisp texture (still edible, just not the same!).
- Freezing is not recommended, as the texture of both the pastry and brie can change once thawed.
