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Puff Pastry Crusted Baked Brie Recipe

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Prep

45 minutes

Cook

40 minutes

Yield

4 -6

This easy, creamy baked brie recipe is perfect for the holiday season. Wrapped in puff pastry and topped with roasted tomatoes, it's so flavorful.

I love a good, creamy brie recipe. This baked brie recipe takes it up a notch with a puff pastry crust and delicious roasted tomatoes and fresh basil on top. This recipe is great on a charcuterie board or enjoyed on its own. 

Baked brie recipe on a counter surrounded by holiday decor

Why you’ll love this baked brie recipe: 

  • Beautiful: This recipe really elevates a basic brie and makes a beautiful presentation that’ll wow your guests 
  • Flavorful: The combo of the crust, tomatoes, and creamy cheese is to die for 
  • Easy: This recipe is fairly simple to make. It’ll only take you about 45 minutes to prep, throw it in the oven, and voila!

Baked brie recipe on a counter, close-up

Ingredient Notes: 

Brie: Brie is a soft cow’s-milk cheese named after Brie, an area in France where it came from. It can be a great addition to a charcuterie board on its own or used in a variety of recipes like this baked brie recipe.

Puff Pastry: If you’re wondering where to find this, go to the frozen aisle of the grocery store near the dessert section. However, it can also be refrigerated vs. frozen so you make also find it in a fridge in the dairy aisles. 

How to make this baked brie recipe: 

  1. Preheat the oven to 425F and prepare one baking sheet with parchment paper.
  2. Allow one sheet of puff pastry to come to room temperature + soften, either in the fridge or on the counter. 
  3. Add the cherry tomatoes to a small cast-iron skillet or baking dish.
  4. Drizzle with olive oil, add salt & pepper.
  5. Roast for 20 – 25 minutes, until golden on top. Set aside.
  6. Set the baking tray into the oven for 10 minutes while you prepare the wrapped brie.
  7. Carefully slice off the thin layer of rind from one side. 
  8. Roll out the sheet of puff pastry onto the counter and place your wheel of brie on top.
  9. Cut the puff pastry 2 -3 inches around the brie wheel.
  10. Next, using your hands, fold one edge of the dough over the side of the brie. Repeat until all edges are wrapped around the brie.
  11. Whisk the egg in a small bowl, and brush the entire surface area of puff pastry. This will create a nice, golden brown color.
  12. Remove the baking tray, with parchment paper, from the oven and set the wrapped brie on top. 
  13. Bake for 20 minutes, then add the roasted tomatoes on top. 
  14. Bake for another 5 – 10 minutes, until golden.
  15. Serve immediately with fresh chopped basil and crackers.

Baked brie recipe on a counter surrounded by holiday decor

Expert Tips & FAQ: 

What can I do with leftover puff pastry? With the extra puff pastry dough, you can make twisted straws! Cut the puff pastry into long strips, about 1cm in width. Brush the strips with egg wash and sprinkle salt + pepper on top. Hold both ends of one strand, and twist in opposite directions a few times, and set onto a baking tray with parchment paper. Bake for 20 minutes until golden brown. Add any extra spices or cheese! 

Can I use other vegetables? Yes! Roast any of your favorite vegetables to serve on top of the brie. Make it sweet by omitting tomatoes, and adding maple syrup + toasted nuts instead!

Serving: Enjoy this dip with toasted sourdough, pita bread, tortilla chips, or crackers!

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Storage: Store in the fridge in a tightly sealed container for 4 – 6 days. Reheat to serve.

Other comforting meals to try this winter:

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Baked brie on a counter next to a knife

Puff Pastry Crusted Baked Brie Recipe

5 from 6 votes
This easy, creamy baked brie recipe is perfect for the holiday season. Wrapped in puff pastry and topped with roasted tomatoes, it's so flavorful.
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Vegetarian
Cuisine Mediterranean-Inspired
Servings 4 -6
Calories 403 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 5 oz cherry tomatoes
  • ½ tsp salt
  • ¼ tsp cracked pepper
  • 1 sheet store-bought puff pastry thawed
  • 250 g wheel of brie cheese
  • 1 egg
  • fresh basil
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Instructions
 

  • Preheat the oven to 425F and prepare one baking sheet with parchment paper.
  • Allow one sheet of puff pastry to come to room temperature + soften, either in the fridge or on the counter. 
  • Add the cherry tomatoes to a small cast-iron skillet or baking dish.
  • Drizzle with olive oil, add salt & pepper.
  • Roast for 20 – 25 minutes, until golden on top. Set aside.
  • Set the baking tray into the oven for 10 minutes while you prepare the wrapped brie.
  • Carefully slice off the thin layer of rind from one side. 
  • Roll out the sheet of puff pastry onto the counter and place your wheel of brie on top.
  • Cut the puff pastry 2 -3 inches around the brie wheel.
  • Next, using your hands, fold one edge of the dough over the side of the brie. Repeat until all edges are wrapped around the brie.
  • Whisk the egg in a small bowl, and brush the entire surface area of puff pastry. This will create a nice, golden brown color.
  • Remove the baking tray, with parchment paper, from the oven and set the wrapped brie on top. 
  • Bake for 20 minutes, then add the roasted tomatoes on top. 
  • Bake for another 5 - 10 minutes, until golden.
  • Serve immediately with fresh chopped basil and crackers.

Notes

With the extra puff pastry dough, you can make twisted straws! Cut the puff pastry into long strips, about 1cm in width. Brush the strips with egg wash and sprinkle salt + pepper on top. Hold both ends of one strand, and twist in opposite directions a few times, and set onto a baking tray with parchment paper. Bake for 20 minutes until golden brown. Add any extra spices or cheese! 
Roast any of your favorite vegetables to serve on top of the brie! Make it sweet by omitting tomatoes, and adding maple syrup + toasted nuts instead!
Enjoy this dip with toasted sourdough, pita bread, tortilla chips, or crackers!
Store in the fridge in a tightly sealed container for 4 – 6 days. Reheat to serve.

Nutrition

Serving: 6 | Calories: 403kcal | Carbohydrates: 19.9g | Protein: 12.9g | Fat: 30.4g | Saturated Fat: 10.1g | Polyunsaturated Fat: 9.9g | Cholesterol: 72.7mg | Sodium: 572.2mg | Fiber: 0.9g | Sugar: 1.1g
Review This Recipe Let us know how it was!
Gabriella

5 stars
Loved! Maria knocked it out of the park again! I also made some with freshly seasoned mozzarella

Maria Koutsogiannis

oh wow, that sounds great!

Oakleigh

5 stars
Made them yesterday, extremely worthwhile, super fun to make, the feeling is satisfying as its a lot of components you’re working with, loved it!

Maria Koutsogiannis

I am so glad you loved these!

Hillary

5 stars
Hey Maria,
How long did it take until the cheese started to get hard?

Maria Koutsogiannis

i wouldn’t bake for more than instructed!

Olivia

5 stars
I notice that you like to use tomatoes as toppings for many things, I’m skeptical about this one, wouldn’t it be paired nicely with something sweet instead? I’m not doubting your recipe, I’m just curious!

Maria Koutsogiannis

yes!! you can try anything from sweet to savoury! Pecans, walnuts, cranberries, stone fruit! whatever your heart desires! I just love tomatoes so much!

Rebecca

5 stars
Brie in a pastry, genius!

Maria Koutsogiannis

and its so good!

Tamara

5 stars
You always know how to make my mouth water, looking at your recipes from bed!

Maria Koutsogiannis

thanks so much, tamara!

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