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  • Toby Kramer

BAKED BRIE

Serve a creamy, runny-centered, pastry-wrapped baked brie at your next party and watch your guests cluster around it, slicing off bits until it completely disappears. Don’t be tempted to use a fancy, artisan brie from a cheese shop here. This recipe works best with the regular kind of brie; fancier bries may leak out of their pastry. Choose any flavor chutney for the topping. Orange or ginger marmalade will give you something tangier than, say, onion chutney, which are sweeter, more mellow options. While a wedge of brie will work in this recipe, a round of brie works best.


Yield: 8 or more servings


1 wheel of brie, cold

1 sheet puff pastry, chilled but not frozen

2 tablespoons thick chutney or marmalade, any flavor

1 egg beaten with 1 tablespoon water


Step 1

Heat the oven to 200 degrees. Using a large knife, cut the white rind off the brie and discard (this works best when the cheese is very cold).


Step 2

Roll the chilled dough to about ⅛-inch thick. Transfer the rolled dough to a baking sheet covered with parchment paper. Place the brie at the center of the dough square and then spread the chutney over the top of cheese. Drape the four corners of the dough, one at a time, across the brie to enclose it. If there is too much overlapping dough, trim the sides before draping. You want the dough to just cover the brie.


Step 3

Brush the egg wash over the brie, making sure it does not pool where it meets the tray or it will stick. Sprinkle with the sugar if using. Bake on the middle rack of the oven for 35 to 45 minutes, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.




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