Baked Brie

Yes, you have happened upon one of the few recipe blogs on the internet that is not posting a healthy, light or in any way good for you recipe during this first week of January. We are stolidly celebrating the holidays at least until next week and our Christmas tree is still cozily twinkling in protest of the dreary days of January to come. And so, we present to you a recipe that stands in bitter opposition to the end of the holidays…the baked brie. It’s flaky, oozy cheesy glory will make you popular at any soiree or potluck and no one will know that it took you 5 minutes to whip up. We topped ours with chopped apricots, raisins and pecans for a sweet/savory balance that reached the height of decadence. PSA announcement: Do not make baked brie if you do not have at least 6 people to share it with. It is too much gooey cheese for two people. You can thank us later for sacrificing our stomachs in order gain the wisdom and foresight to give you this advice. Enjoy!

Katryn’s Wine Pairing: De Pro Cava Brut
Rating: 8.75 out of 10.0

De Pro is a delicious Champagne alternative made in the Catalunya region in Spain. It is a bit drier than Prosecco and offered a crisp, fruity and refreshing contrast to the rich brie. It was quite affordable at $14.99 and I would definitely buy it again for any festive occasion!

Nathan’s Beer Pairing: Beazley Golden Ale, The Brewer’s Art
Rating: 8.25 out 10.0

This golden ale was a great mix of sweet fruity yeast and subtle hops and malt which mimicked the baked bries balance of rich cheese, sweet fruit, and salty crust… a match made in heaven!

Baked Brie:

Based on this recipe
Serves 6 to 8


1 sheet puff pastry, thawed
All-purpose flour, for rolling
1 round brie cheese (8 to 12 ounces, 5- to 7-inches in diameter)
½ cup apricots, chopped
¼ cup raisins
¼ cup pecans, chopped
1 large egg, beaten

Serve with whatever you want! Baguette slices, crackers, grapes, prosciutto, whole grain mustard, olives….the options are endless!


1. Warm the oven to 400°F: Place an oven rack in the middle position. Line a baking sheet with parchment and set aside.
2. Roll out the puff pastry: Dust your counter with a small amount of flour. Unwrap your puff pastry and place it on the counter. Rub your rolling pin with a little flour and roll the puff pastry until it measures roughly 11 inches by 11 inches.
3. Meanwhile, top your round of brie with the toppings. Center the pastry over the brie and place it ontop. Then flip the brie and pastry so you can fold the corners underneath, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.
4. Transfer the wrapped brie to the baking sheet. If the pastry has warmed and is no longer cool to the touch at this point, place the tray in the fridge for 10 minutes, or until you’re ready to bake and serve.
5. Brush with egg: Brush the pastry all over with the beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie.
6. Bake until golden-brown: Bake the brie until the pastry is deep golden-brown, 35 to 40 minutes.
7. Allow to cool 5 to 10 minutes.
8. Transfer to serving platter: Use the parchment paper to transfer the brie to a serving plate.
9. Serve warm: Arrange sliced baguette or crackers around the brie and serve while warm.

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