I just made this for my mother on Mother's Day.
She absolutely LOVED it!! I loved it, and so did the rest of my guests. This is so easy to make (I used Apricot preserves), and it is so delicious. I cannot wait to make (eat) this again. Thank you for such a wonderful recipe.

For a non-sweet brie recipe: spread sun-dried tomatoes on the brie, wrap in pastry dough (crescent rolls, pie crust, etc.) and bake. Enjoy!

I plan on making this for an office lunch potluck. Can I make this the night before and keep in the fridge until next day lunch time?

Hi Whinnie, I don't recommend making it the day before. Even if you reheat it in a microwave, the pastry will be mushy. The best way/time to eat it is when it is still warm out of the oven. ~Elise

I also make this dish with puff pastry, using apricot preserves and toasted almonds (no syrup and sugar and we cut the rind off). It's the most delicious appetizer ever. Every guest who's ever had it raves about it.

I'm thinking of trying the crescent rolls, brie and cranberry sauce for turkey day appetizer. Do you separate the individual crescent rolls and lay it out in one big piece on the cookie sheet? (Yes, you should worry that I am cooking anything since I can't figure this out.)

Hi Rose, no you do not separate the individual rolls. Just lay it out in one big piece. ~Elise

It was awesome. I was in love when I first looked at it. I made it for my wonderful hubby and he loved it too. Thank you!

Interesting. I haven't checked the temp but that's not a bad idea because it's kind of a ghetto oven. Except, I have made Pilsbury crescent rolls in there before at 350 and had no problem. Plus, it was definitely very hot because the brie melted all over the place. Maybe it is only heating from the bottom? Anyway, good site, thank you.

Mmmmm what a delightful idea. I love brie and i'm sure its devine with the sweets but I'd love to go a savory route and try it with garlic or something.

My mom has baked brie just by itself and has also roasted a head of elephant garlic and then topped the melty brie with it, and let me tell you it's like heaven. Mmmm! I'd love to try roasting garlic, topping the brie with it then wrapping the whole thing in pastry dough... Ooh I cant even think about it - it's making my mouth water!

I made it for my French class on our last night senior year. Great recipe. Very good.

Hi Elise! Just wanted to say thank you for responding to my question so quickly. The shower was last weekend, and I followed your recipe exactly (except I used apple butter rather than raspberry jam)...it was by far the most raved about dish!

Thank you so much--I'll be serving this again!

Danielle, I think the problem you were having with the cheese melting is because you didn't wrap the dough all around the cheese. The cheese is going to melt faster than the bread can bake, so if you don't wrap the dough all around to keep the meltyness inside, it's all going to run away before the bread bakes. If you try again wrapping the dough all around, I bet it would work

I just wanted to say that this baked brie has become my go-to appetizer recipe. It's easy to make and is a guaranteed crowd pleaser. Thanks!

I too have always been intrigued by baked brie recipies but assumed it would be too difficult. Sooo wrong! Thanks Elise, for a great, (easy!) one. I used the prepared crecent rolls for my New Years eve appetizer to save time, but did the following. Split a round of brie in half to make one half sweet, one half savory. Sweet, I followed this recipie but sliced it crossways & added chopped pecans & raspberry jam in the middle, reassembled then wrapped it. Savory, I split that half, added a layer of thinly sliced figs, reassembled, topped with carmelized onions (olive oil, butter & brown sugar), wrapped & baked. The cheese didn't melt completely before the crust browned, but that was ok because then it was able to be sliced into neat soft wedges held together by the crust. So popular, tasty and good with crackers, granny smith's & figs, we never made it to the main course! Thanks a million!

I'd like to comment on the rind... we decided to remove the rind from the recipe we made last Monday. Bad idea! I think the rind helps hold the gooey cheese in.

While ours tasted wonderful, it started to ooze out of the pastry about half-way through the cooking time, so we transferred it to a glass dish.

I would recommend buying a Brie with an edible rind for this, or removing the rind and placing it in a dish where the melted cheese can stay as it melts.

Ours tasted delish, but wasn't near as pretty as it could have been!

The rinds on soft cheeses like brie are completely edible, no need to remove it. ~Elise

Thank you!!! I'm not a very good cook, but when I took this to a card party, where each of 10 couples brought an appetizer, our brie was the only one totally gone. I'm serving it again today. Travelinkid

Thanks so much for this recipe! I just recently stumbled across your website and I love it. I have made baked brie before but I usually use the Pillsbury pie crust. I saw someone posted a comment saying they used apple butter instead of the jam/jelly - what a great idea! I am going to try that the next time I make this. I've also put sliced granny smith apples on top of the cheese before covering it in the pie crust. Great recipe that everyone devours!!

Anotber variation to try is with Lingonberries. I baked the butter brushed pastry wrapped brie. Then when serving I spoon Lingonberries on top so that it runs over the top and sides. Accent with a parsely leaf...pretty and tasty. A favorite!

I make this recipe pretty often and I most recently made it on New Year's Eve. It's super easy. I agree with a previous poster, I think it's best to slice the brie in half lengthwise and put your fillings in between both halves and then wrap it with the dough. I use brown suger, honey, and whatever nuts I have on hand. This year it was almonds. This is a simple, versatile, and yummy appetizer. Enjoy!

I can't wait to try this. But .... aren't there are all different size wedges of cheese? Can you give me an idea of the equivalent size I should use? Thanks.

It's easiest to do with a round rather than a wedge. But just use the size you want. You will have excess dough in any case. ~Elise

For a spicier version. Try using jalapeno jelly! Serve with pears and apple!

Hi Elise,

I have eaten Brie baked but without the pastry shell coated with a bit of olive oil and I think almonds? Your sweet recipe looks great! Now I will have to buy one of those large rounds of brie at Costco.

I have made this with many types of jelly, pineapple, cranberry, raspberry and tabasco, and the hot pepper jelly wins hands down. It can be made with either puff pastry from the freezer section or crescent rolls (I prefer the puff pastry). One tip, if you only have real maple syrup it can make the top burn in a small oven. Next time I'm going to add sliced almonds as suggested.
Best appetizer ever.

I make a savory version using a good pesto on the Brie and using an egg wash on the puff pastry. Serve with apple slices, pear slices or crackers. Yummy. I plan on trying your sweet version soon.

I have never seen, eaten, or even heard of this before. Judging by the comments, I'm missing out on one of life's pleasures!

This is the second thing I'm eating once I've recovered from surgery and my medical dietary restrictions (brilliant, I know). Right after a milk-shake.

I have made this on several ocassions for my classmates in my graduate program and each time more and more people hound me for the recipe. I usually forgo the crackers entirely and just get a bag of mixed apple slices to go along with it, but most people just cut a wedge out of it and go to town!

I made this dish for a christmas party and it was so good... but maybe use fresh berries? The frozen ones were a little messy:)

Hi Jill, Hmm. The recipe calls for using jam or jelly, not berries, fresh or frozen. If you do use whole berries, I would suggest macerating them in sugar first, so that a sweet syrup develops. ~Elise

I made this for my family last night for our weekly dinner and they gobbled it up in less than 15mins. I made mine with a raspberry chipotle sauce and just brushed it with butter. It is definately a new family favorite and it is so pretty!

Aaargh - any sort of new year's resolve I may have had to eat healthily has just crumbled... That looks astonishingly good.

Elise, what kind of crackers do you recommend serving with the brie? Do you recommend crackers that are a little more bland, salty, wheat, sesame? I went to pick out crackers for the brie and wasn't sure what goes best. Thank you! Can't wait to make this for Valentine's Day!

Great question. Personally I would shy away from salty crackers, for my taste a fairly bland cracker would do to show off the flavors of the brie and jam. But really it's all up to your taste and what you like. ~Elise

I make baked Brie often. It is always a big hit. I am making one tomight for a reception for our Philharmonic. I have enjoyed the remarks..I think I am going to go for the apricot/almonds tonight. About the cheese being too oozy. I have suffered this also. Be sure you cool the Brie off the pan you bake it in. I use a cookie sheet that has an open side. I use pam for the pan. Sfter baking I wait 10 -15 min's then gently slide the brie onto a dish. The pan continues to hold the heat in the cheese. Let it rest at least 30 minutes. It will cut more easily, still be soft and wonderful. I use puff pastry, be sure when you wrap the Brie that you use water to seal the edges together and bake with this side down. LOVE this appetizer! Luanne

This has become a staple at my parties - a HUGE hit! I basically do the the same as you, but instead I take the individual croissant rolls and cut the brie into pieces and place in the croissoint, put jam on top and close up the croissant. It's its own little app. and does not need crackers. Easy to prepare in advance and then just toss in the oven when the time is right. Everybody asks for the recipe. I've never tried it with maple syrup and cinnamon (sounds amazing) - I beat an egg and glaze the tops before they go in the oven. Yum!!

Oh My this sounds delicious!!

Going to make it right now, only problem is waiting the 35 minutes for it to cook and cool :(

Torture!

I have done a version of this using puff pastry on
bottom, then brie with the top cut off, cooked crumbled bacon next with apricot preserves on the bacon, gather the puff pastry up around the brie and tie with kitchen string. Bake and enjoy. It is the best appetizer that I have ever had!

Great recipe! May I suggest Jalapeno Mint jelly or Hot Pepper Berry. The spice is just a perfect touch to this rich dish.

I also use Stoned White Wheat Thins.They are a bit firmer and stand up to the goo a lot better.

I got so many compliments on this! I used the crescent dough and spicy pepper jelly, cutting the brie in half and filling the middle rather than topping the round. The pepper jelly is by far THE BEST to use (use *spicy* rather than *mild*), and when mixed with the brie, the heat is barely perceptable.. but the flavor is AMAZING.

Thanks for the recipe :)

I plan on making this for Christmas. Having never made this before, I have red raspberry preserves on hand. It has seeds, can I use this?

Yes, raspberry jam tends to be a little seedy, but it doesn't matter. ~Elise

This was wonderful! I used red raspberry jam and am looking for red current jelly to try the next time. Thank you and Happy New Year!

Is it possible to prepare the brie enveloped in the puff pastry and partially bake and then finish baking process 30 minutes later at party?

Don't know. If you try it, please let us know how it turns out. ~Elise

Hi I don't know what happened but I have baked Brie several times but the last 2 times the cheese did not melt. I baked it at 400 with rapberry jam and a pie crust. I removed the rind. I checked the date on the cheese and it was not old....any guess as to why this would not melt? The pie cust cooked in fact I had to cover the edges to keep them from burning. This should be a no brainer.

Great question. I've made this so many times yet the last time I made it I had the same issue, the brie wouldn't melt. Trying to figure it out myself. Maybe it was the brand of brie? No idea what's going on. If anyone reading has a suggestion, please chime in. ~Elise

I have NEVER heard of cutting the rind off! I am a brie aficionado and the rind is quite possibly the best part! Thanks for the idea of crescent rolls - I'll be trying this for a dinner party next weekend. Thanks Elise!

I always do a baked brie for fundraisers (I'm a politician) and I use a pie crust for the pastry and top it with raspberry jam that I mix with some fresh basil chiffonade (about a tablespoon to 1 cup of jam) before I spread it on top. I either get a big wheel of brie or two small ones and I cut the top rind off but leave the sides and bottom. People love this--it's always a smash! The only thing that goes faster is my bacon terriyaki pineapples! Happy Easter!
Jennifer--don't freeze soft cheese!

I do a slightly lower-carb version which also takes less time, is fool-proof, can be done ahead and is microwave-friendly for office potlucks or parties where I don't want to be in the way of the hostess by taking up oven space.

I simmer chopped dried apricots (sometimes adding cranberries) in gran marnier, triple sec, amaretto, or whatever I have on hand, adding toasted slivered almonds or pecans, cinnamon, cloves and maybe a little allspice until the dried fruit is tender and the liquid is completely reduced. I sometimes need to add a little orange juice during the cooking process. The mixture can be refrigerated up to a week if it's a do-ahead.

I then peel off the top of the rind only, leaving a 1/4 to 1/2 inch border of rind, depending on the size of the brie wheel I'm using. Top the exposed brie with the fruit mixture and place on a microwave-safe glass platter. Microwave on medium to high in 1 minute increments until the brie is noticeably puffed, before it runs all over. Usually takes 3 to 5 minutes.

Surround the brie with baguette slices, apple slices, and/or crackers. There are rarely any leftovers (and I have served it in some rural places where no one has even heard of brie) and I have several friends who specifically request I bring this to all gatherings.

This recipe is delicious served with ginger snap cookies.

I have sheets of phyllo dough. Can I use that instead of puff pastry? (I would imagine I would have to use a couple of sheets vs. just one?) Would you recommend brushing it with butter prior to baking? Thanks!

I haven't made it with phyllo but don't know why it wouldn't work. And yes I think you would need to brush it with melted butter before baking or you won't be able to fold it over the brie. ~Elise

I also would like to know if I can freeze puff pastry wrapped brie.

I haven't tried to freeze this, but if you do, please let us know how it turns out. ~Elise

I make a bite sized version with fig jam and brie minus the rine(I dont like to eat it) rolled up in halved crescent rolls. They kind of melt all over but are not messy and DELICIOUS! All my guests gave rave reviews and request them at all parties!

There is a local German restaurant here that serves this. Puff pastry, no rind, no sugar, lingonberries as a side sauce. The tartness of the lingonberries with the richness of the cheese was awesome. Now I know how to make it.

I would love to make this, but what brand of
Brie should I uses,I've had bought Brie in the past and can't remember the brand, but I do remember it was awful.

Good question, though if you didn't like Brie when you had it in the past, I'm wondering why you want to make something with it? As for brands, I really couldn't tell you. If it's made in France, and it's Brie, it should be perfectly good, as long as it is fresh, not too old. ~Elise

I would really like to make some baked brie (in pastry) to send to my mom for Christmas. I live in Mi. and she in Fl. Can I freeze it (before baking) and send it to her? Would it be o.k.?

I would not recommend doing this. Maybe if you packed it (chilled not frozen) with the stuff they use to pack frozen foods (freezer packs), and sent it overnight mail for morning delivery. But otherwise, no, I wouldn't recommend it. ~Elise

Anyone know if this can be made with cherry preserves?

I don't see why not. ~Elise

I made this delicious recipe up this afternoon using Peach Chipotle Jam by a local jam-maker (Big Bad Dad's Jams). I used quite a lot of it as well as smearing it over the top of the finished dish—sweet, spicy, hot and delicious!

Thanks, Elise!

Hi i love brie and can't wait to try this recipe. Two questions. One, I don't like the rind on brie(personal preference) how would i remove and would it ruin the recipe? Also..if I am taking to a party about an hour away how long wil it stay melted?

Hi Jacki, the easiest way to remove the rind from the brie is to start with the brie being chilled. Then take a sharp knife and just cut the rind away. As for how long the brie will stay melted? All night if you leave it at room temp. ~Elise

I have used this recipe several times as the foundation of my creations. Apple butter with cinnamon and walnuts was the first, but Ive tried many of the suggestions in the comments above, and every time is a new gooey surprise!
Most recently, the savory dish I make is a roasted red pepper and artichoke tapenad. I remove the top rind only, slice a clove of garlic to insert strategically along the top and sides, then top with the selected tapenad and wrap in crescent rolls. (Pillsbury has come up with a seamless sheet of dough that I use to prevent leakage out of the perforations.)
I then throw the whole package in a tiny 4-6 inch casserole dish and brush with melted butter or veg oil. The dish prevents running and moves right to the serving table.
Pair with a sliced baguette, crackers and fruit.

Thank you, Elise and co. for years of yummy ideas.

I made this and it's wonderful, I substitute the Brie with cream cheese and a jar of fig preserves, cooked it @ 350 for 45 minutes, LOVED IT. This is a great recipe and very versatile. Thanks