Baked Brie Puff Pastry – My Favorite Appetizer

Sometimes there is something that is so good, so tasty, that it would be a shame not to share it with the world. That is how I feel about this baked brie puff pastry appetizer. It is my favorite appetizer, for good reason, and that’s why I’m sharing it today in the, “Things I Love,” section of my blog.

In the last two months we have made this appetizer five times, and I’m still not tired of it. Making this has become a Friday night tradition in the Hembree household. I’ve combined a few different recipes together, taking what I like from each one and leaving out what I don’t. I think I’ve finally come up with the perfect combination and can’t wait for you to try it. In just ten simple steps, it is so easy to make and so delicious, making it a great weekend night dish to enjoy with your family. With the melted brie that oozes out when you cut into it and the crunch of the toasted almonds hiding inside. . . it’s a keeper! And this recipe is so versatile too depending on what flavor of jam you use. it really can go any which way to accommodate everyone’s preferences.

I hope you love this appetizer as much as I do. Enjoy!

INGREDIENTS

1 sheet Puff Pastry, thawed

1 14oz. Brie round, circle shaped, rind removed

1 TB. Butter

1/4 cup Sliced Almonds

1/4 cup Jam (I prefer raspberry but used guava in these photos)

1 Egg, beaten

INSTRUCTIONS

Step 1-

Remove 1 sheet of puff pastry from the freezer and thaw for 20 minutes. Preheat the oven to 425 degrees F. Prepare a cookie sheet lined with parchment paper. Lightly grease.

Step 2-

Melt the butter in a pan on low heat. Once melted, add the almonds and toast until golden brown. Stir frequently to make sure they don’t burn.

Jimmy loves helping me in the kitchen. He wants to be a chef when he grows up. I love finding simple ways that he can help, like measuring the ingredients and putting things together. It always takes longer when he helps me, but he loves it, and it’s great bonding time for the two of us.

Step 3-

Remove all of the rind from the Brie with a knife. I made this appetizer once with the rind left on, and I was not happy with the final result. I highly recommend to remove the rind fully. Unfold the thawed puff pastry and lay it flat onto the prepared cookie sheet. Place the naked Brie round in the center of the puff pastry.

Step 4-

Measure 1/4 cup jam of your choice and spread evenly on top of the Brie round. I used guava jam here because that’s what we had on hand living in Hawaii, but any flavor of jam will do. I’ve used raspberry jam a couple of times with great results. I think apricot, blackberry, and peach jam would also be wonderful.

Step 5-

Place the toasted almonds on top of the jam, spreading evenly.

Step 6-

Wrap the Brie round completely with the puff pastry. There isn’t one right way to do this. The goal is to cover the Brie completely and make sure it is tightly wrapped. As long as you do those two things, it will turn out great.

I like to wrap one corner at a time, moving clockwise. Pinch the seams of the puff pastry together as you go to ensure full coverage. Optional- cut off a small part of the puff pastry dough from the last corner that is wrapped, and make a design with it to put on top of the Brie for decoration. Decorate however you please, or don’t decorate it at all. It’s up to you.

Wrap one corner at a time and seal tightly, being careful not to rip the puff pastry dough.

Move on to the next corner and press and seal.

Working clockwise, wrap the next corner, pinching as you go to hold everything together.

Wrap the final corner and secure everything in place.

Add a decoration on top from excess dough if you choose.

Step 7-

Crack an egg into a small bowl. Lightly beat with a fork to create an egg wash. Jimmy loves cracking eggs and surprisingly does a very good job at it. He rarely gets any shells into the bowl!

Step 8-

Lightly brush the outside of your puff pastry with the egg wash. Use a pastry brush, or if you don’t have one, your hand works too. Make sure to cover all of the sides and the top until completely covered and shiny.

Step 9-

Bake for 22 - 25 minutes at 425 degrees, or until golden brown. Bake on the middle rack of your oven. Be sure that the dough is fully cooked and isn’t raw in the middle. Enjoy!

Step 10-

Place baked puff pastry on a serving platter. Serve with an assortment of the following:

Apple Slices

Cherries

Salami or Cured Meat of choice

Grapes

Crackers

Wine, preferably Chardonnay or Sancerre

This appetizer would be the perfect start to your meal this Memorial Day weekend. It pairs so well with the wines listed above. Let me know if you make it by leaving me a comment below. I’d love to hear from you!