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Puff pastry tends to make everything taste better, but it takes baked brie to a whole new level. Add some raspberry jam and extra dough on top, and I’m telling you– you’ve got a holiday appetizer recipe you’ll come back to year after year. This raspberry baked brie is probably my single-most requested holiday dish, and it’s seriously so simple. Keep reading for the five-ingredient raspberry baked brie recipe, along with a super quick video tutorial. I’m also listing some ideas for what to serve with baked brie and tips for creating the perfect puff pastry bow to go on top. Enjoy, y’all!
Raspberry Baked Brie
Raspberry Baked Brie Ingredients
Did I mention this recipe only calls for five ingredients?! Here’s everything you need to make this baked brie puff pastry appetizer–
- 1 frozen puff pastry sheet (thawed)- I use Pepperidge Farm’s puff pastry sheets, and they’re super easy to work with. Make sure yours are fully thawed before you start this recipe, though, otherwise they’ll be nearly impossible to roll out.
- 1 wheel of brie– Since raspberry jam is generously slathered on top, pretty much any wheel of brie will do. Don’t pay extra for anything fancy. I go to the grocery store’s cheese section and usually buy whatever the store brand is.
- 1/3 cup raspberry jam– Raspberry’s my favorite but any flavor of jam, jelly, or preserves will work for this recipe. If I had to choose, blackberry and black currant are probably my second and third favorites.
- 1 egg (for the egg wash)- The egg wash is kind of the MVP of the whole baked brie shebang. That being said, make sure you have a good silicone brush for covering all the nooks and crannies. I use this set of two, and I love that they’re dishwasher-safe.
- 1 tbsp milk (for the egg wash)– Some people will tell you not to use non-fat milk, but I’ve tried them all, and they all work fine. Whole milk is my personal preference, but seriously, don’t go out and buy special milk just for this recipe. Also, if you don’t already have milk on hand, water works as a great substitute.
One of my favorite things about this holiday appetizer recipe is that you can get as creative as you like with ingredients. If you’re missing any of the ingredients listed above, here are some substitutions that’ve worked well for me in this raspberry baked brie recipe–
Baked Brie Filling- Probably the best thing about this holiday baked brie recipe is that the topping combinations are endless! If you aren’t a big fan of raspberry jam or preserves, make yours with cranberry chutney, honey and chopped walnuts pecans, or any other seasonal toppings. You can also go for a more savory taste and use mushrooms, bacon, pesto, etc. Seriously, the sky’s the limit.
Egg Wash– If you don’t have milk for the egg wash, water is a great substitute. You literally won’t notice a difference. If you don’t have an egg, though, you may forfeit the golden brown glow. My personal recommendation is to use full-fat milk and then bump up the oven temperature in the last 5-10 minutes of baking to try and emulate the glossy effect.
Baked Brie with Raspberry Jam Recipe
One of my favorite things about this raspberry baked brie recipe? It’s virtually impossible to mess up. I mean, even if the cheese explodes in the oven and jam goes everywhere (which has never happened to me– I’m just thinking worst-case scenarios here), it’ll still taste amazing. That being said, the presentation value is much higher when the brie is sufficiently chilled and the puff pastry dough has thawed. To help set myself up for success, I like to put the brie in the freezer for about ten minutes before baking and allow the puff pastry dough to thaw for at least twenty minutes before handling.
After the puff pastry dough has thawed for at least 20 minutes, use a rolling pin to roll out the sheet a little thinner, adding around 1-2 inches of dough. Slice the top off of the brie wheel, flip it over, and place it in the center of the pastry, cut side down.
Spread the raspberry jam liberally on top of the brie wheel and brush the pastry sheet with egg wash. It’s worth mentioning that you literally cannot use too much jam here. I say 1/3 cup to be conservative (the extra sweetness isn’t for everyone), but we typically lean towards 1/2 cup in our house.
Next, fold the puff pastry over the brie, bringing the edges of the pastry to the center. You don’t want to see the fold, so try and make it as centered as possible (it’ll be covered by the “ribbon” that way). Cut off the majority of the excess on the sides but also leave enough dough to ensure the cheese is fully covered. Keep in mind that this step is really only necessary if you’re planning on decorating your pastry-wrapped brie. If not, just fold all four dough corners over (don’t cut anything off) and enjoy the extra pastry!
Press the edges together, making sure the cheese is completely wrapped up, and tuck the remaining pastry dough underneath the wheel of brie. Apply the egg wash liberally to make sure everything stays in place.
Use any extra puff pastry dough to decorate the top and continue to apply more egg wash to keep everything in place. If you’d like to recreate this “gift wrapping,” keep reading for a quick tutorial!
Finally, bake for 30 minutes at 350F and allow the raspberry baked brie to cool at least 10 minutes before serving. Pair with crostinis, crackers, or fruit slices (more ideas listed below)– and enjoy!
Reheating and Storage
I had to do some Googling on this one… but can you reheat baked brie? Fortunately, the answer is yes!
Still, baked brie is definitely best served fresh and warm. When it’s left out at room temperature, it hardens and looses some of its flavor and all of its gooey goodness. So, if you don’t devour the entire thing in one sitting (which has literally never happened to me), store it in an airtight container and then reheat it in the oven at 250F for 25-30 minutes.
The microwave is another reheating option, although I’ve never personally tried it. If it works particularly well for you, please let me know!
Raspberry Baked Brie
Made with warm and flaky puff pastry dough and flavorful raspberry jam, this "gift-wrapped" raspberry baked brie is the perfect holiday appetizer! Enjoy it by itself with a fork and knife or serve with crostinis, crackers, apples, or pear slices.
Raspberry Baked Brie
- 1 frozen puff pastry sheet (thawed)
- 1 wheel of brie
- 1/3 cup raspberry jam
- 1 egg
- 1 tbsp milk
- Preheat the oven to 350F and allow the puff pastry dough to thaw for 20 minutes before handling. Also, put the cheese in the freezer for 10 minutes to chill.
- After the puff pastry dough has thawed, use a rolling pin to roll the sheet out a little thinner, adding around 1-2 inches of dough. Slice the top off of the brie wheel, flip it over, and place it in the center of the pastry, cut side down. Spread raspberry jam liberally on top of the brie wheel.
- Whisk together one egg with a tablespoon of milk to make a basic egg wash. Brush the entire pastry sheet with egg wash and fold the puff pastry over the brie, bringing both edges to the center. Note: You don't want to see the fold, so try and make it as centered as possible (it'll be covered by the "ribbon" that way). Cut off as much excess dough from the sides as you can, making sure the cheese is still completely covered, and then tuck the remaining pastry dough underneath the wheel of brie. Use the egg wash liberally to make sure everything stays in place.
- Use any extra puff pastry dough to decorate the top and use the egg wash liberally to keep everything in place.
- Bake for 30-35 minutes at 350F until golden brown and let sit for 10-15 minutes before serving. Serve by itself or with crackers, apples, pears, or crostinis!
- Be sure to give the puff pastry enough time to thaw before getting started. Otherwise, it'll be nearly impossible to roll out (at least not without breaking apart) and you may need to factor in additional baking time. If your puff pastry breaks even when thawed, use a little bit of water to help seal the edges together.
- This recipe calls for 1/3 cup raspberry jam to be conservative, just in case you aren’t a fan of the sweetness. I personally prefer closer to 1/2 cup (and sometimes even 3/4 cup when we're feeling a little crazy), though.
- Baked Brie Filling- Probably the best thing about this holiday baked brie recipe is that the toppings are endless! If you aren't a big fan of raspberry jam or preserves, make yours with cranberry chutney, honey and chopped walnuts pecans, or any other seasonal toppings.
- Egg Wash- If you don't have milk for the egg wash, water is a great substitute. If you don't have an egg, my personal recommendation is to use full-fat milk and then bump up the oven temperature in the last 5-10 minutes of baking to give it a golden brown color.
Reheating and Storage
Baked brie is definitely best served fresh and warm. When it's left out at room temperature, it hardens and loses some of its flavor and all of its gooey goodness. So, if you don't devour the whole thing in one sitting (which has literally never happened to me), you can store it in an airtight container in the fridge and then re-heat it in the oven at 250F for 25-30 minutes.
*This recipe was modified on December 9, 2022 to provide recipe tips and other notes.
Nutrition InformationYield 8
Amount Per ServingCalories 256Total Fat 16gSaturated Fat 7.5gTrans Fat 0gCholesterol 38mgSodium 220mgCarbohydrates 22.6gFiber .9gSugar 6.9gProtein 6.5g
Nutritional information isn't always accurate and can vary based on a number of factors, including but not limited to discrepancies among brands, precision of measurements, and freshness of ingredients.
What to Serve with Baked Brie
If you’re not sure what to serve with baked brie, the answer is pretty much anything. Seriously, you really can’t go wrong. Kyle and I make this simple puff pastry baked brie all the time for date night, and we prefer to eat it by itself with a fork and a knife. This method feels a little graceless, but who cares?! It’s date night!
If you’re preparing this raspberry baked brie for a party, it’s also equally good (and much more hygienic) to serve with any of the following compliments–
- an assortment of crackers
- crostinis or lightly toasted baguette slices
- apple slices
- pear slices
How to Make a Puff Pastry Bow
Another thing I love about this puff pastry recipe? The leftover dough can be used to create fun little details on top. Just like these sweet mini pies! I got the inspiration to create “gift-wrapped” baked brie from this Trisha Yearwood recipe, and now it’s my favorite way to add a unique and festive touch to this traditional holiday appetizer!
To create your own “gift-wrapped” baked brie, cut two 1-inch-thick and one .5-inch-thick strips from the remaining puff pastry sheet. Then, cut the .5-inch strip in half, creating two shorter .5-inch strips. Cross the two 1-inch-thick strips on top of the cheese so they intersect in the center like a ribbon wrapping a present. Seal the edges liberally with egg wash.
Next, combine the ends of the two .5-inch-thick strips of puff pastry to make a bow. I create small loops on both ends and then match them up in the center. If my directions don’t make sense to you, refer to the photo below for a visual or keep scrolling for a short little video tutorial!
Place in the center of the baked brie puff pastry and secure with egg wash. To hide any gaps, I also like to put a tiny ball of dough in the center of the bow. Finally, brush the remaining pastry with egg wash and pop the baked brie puff pastry in the oven!
And ta-da! Here’s what it looks like once it’s out of the oven–
Super cute, right?! I like to put mine on a cake stand and decorate around it with fresh raspberries and rosemary sprigs. It looks pretty and festive and smells heavenly at the same time!
Click play on the Instagram Reel below for a quick Christmas baked brie tutorial!
Trust me, y’all– if there’s ever a recipe you should try, it’s this one! It’s just so easy, and the final product is to die for. If you tried this raspberry baked brie recipe for yourself, please don’t hesitate to let me know if you had any trouble. Questions, concerns, or complaints– I love hearing from you guys, and I’m happy to help!
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Lifestyle photography by Catherine Rhodes