Made with warm and flaky puff pastry dough and flavorful raspberry jam, this “gift-wrapped” raspberry baked brie is the perfect appetizer– and it’s so easy to make, too. Enjoy it by itself or with crackers, apples, or pear slices!
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 one of the sheets 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.
Brush the entire pastry sheet with egg wash and fold the puff pastry over the brie, bringing the edges of the pastry to the center. Cut off any excess dough on the sides. Press all four edges together, making sure the cheese is completely covered, and use more egg wash to make ensure everything adheres. 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!
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.