Brie in Puff Pastry

Do you love brie?  I do!  I love this recipe too — it’s so easy and it’s cute!

Brie in Puff Pastry
Write a review
  1. 1 box of puff pastry, thawed (only one sheet is used — 2 sheets are in the box)
  2. 1 wheel of brie
  3. 1 egg
  1. 1. Preheat oven to 400°.
  2. 2. Open the puff pastry onto a lightly floured surface.
  3. 3. Scrape the rind off the brie, if desired. I don’t like the rind but some people do. It scrapes off real easy with just a butter knife.
  4. 4. Set the brie in the center of the puff pastry rectangle.
  5. 5. Bring the sides up and seal the pastry around the brie.
  6. 6. Cut away excess pastry dough and use it to decorate the top.
  7. 7. Beat egg with 1 tablespoon water. Brush over pastry dough.
  8. 8. Bake for 20 minutes.
  9. 9. Let cool for 20 minutes before serving.
Patchwork Times by Judy Laquidara

It’s really good!


  1. 1

    Ida says

    I’ve been looking for something special to serve at Easter. This may just be it. I’ll add some tart Granny Smith apples and yum! 🙂

    Thanks, Judy!

  2. 3

    katiesmimi says

    I also make this recipe, but I also add some seedless Raspberry preserves and sliced almonds on top of the brie. Then I add the puff pastry. Everyone always asks for more.

  3. 4

    Judy in Michigan says

    I’ve done almost the same thing as katiesmimi but I used cranberry relish. Yummy and so easy to prepare.

  4. 5


    I like the rind also. And I’m also thinking this would be something fun for Easter “grazing”. What a timely suggestion! Can’t wait to try this, as I know it will be wonderful — I can taste it already!

  5. 6

    Gail says

    Hi Judy, I’ve had this with a tbsp of hot red pepper jelly on the Brie before covering with pastry…hits the spot….mmmmm really good.

  6. 7

    Darlene S says

    Judy, I’ve never tried this, but you’ve piqued my interest enough to try it soon. I think I might like it with some preserves on top too. Thanks for the visual and recipe.!

  7. 8


    I love baked Brie served with fruit but I’ve never made any at home — it’s so simple I really should do it.

    I also love roasted garlic served on fresh bread but have never tried that at home either… day I’ll give them both a try.

  8. 9


    This used to be one of my favorite things to eat… but I stopped making it. I simply cannot sit down anywhere near Brie and not eat it all….every last bite of it. ESPECIALLY when there’s pastry wrapped around it. LOL I’m weird… the rind is my favorite part.

  9. 10


    I love baked Brie! When the brie bakes, it does change the texture of the cheese and it even tastes different when it has been refrigerated after baking, compared to an unbaked brie. Even the rind tastes different after it is cooked.

    I have used the refrigerated dough (like Pillsbury cresent rolls), lay it out, pinch together the perferations, put the brie in the center and form the dough around. It works in a pinch!