Savory Baked Brie in Puff Pastry is an easy Mediterranean cheese appetizer stuffed with olives, roasted red peppers and artichokes en croute and baked until golden.
Table of contents
- 30 Minute Hot Appetizer
- Savory Baked Brie in Puff Pastry: World’s Easiest Appetizer
- History of Brie Cheese
- Store Bought Puff Pastry Recipe Ideas
- What You Will Need to Make Baked Brie en Croute
- How to Thaw Puff Pastry?
- Do You Need take the Brie Rind off Before Baking?
- How to Make Savory Baked Brie?
- What to Serve with Savory Bake Brie en Croute?
- Frequent Asked Questions (FAQ’s)
- More Easy Appetizer Recipes
30 Minute Hot Appetizer
There is something magical about cutting into that crispy layered buttery crust. The slow ooze of cheese, olives, roasted red peppers and artichokes is just begging for a cracker. When you pull out that slice of creamy cheesy goodness on to a plate, everyone will come running.
This holiday Mediterranean Brie En Croute is a toasty hot appetizer and huge crowd pleaser. The French word “en croute” means anything baked in a pastry crust. A fun little appetizer to be served with crackers, fruits and a little glass of Blood Orange Ginger Spritz or a vino of choice. With your first bite of the flaky crust, creamy brie and Mediterranean flavors, it will have your guests fighting for the last piece.
Savory Baked Brie in Puff Pastry: World’s Easiest Appetizer
Whether you are making a charcuterie board for a crowd or just and easy snack for your family, everyone is going to love this melt in your mouth cheese pulling masterpiece. Using store bought puff pastry, makes this recipe a breeze. If you can cut up a few ingredients, open up a box of pre-made puff pastry and wheel of cheese, you have all the skills needed to make this easy appetizer.
History of Brie Cheese
Can you take a wild guess where brie cheese originated? Bingo! You got that right--France. Many places sell brie, but the real deal comes from only comes from France. French Brie cheese originally comes from the Seine-et-Marne in Northern France.
Brie is made from raw cow’s milk and is a soft cheese with an edible rind. It’s creamy, with subtle tones of mushrooms and butter. Simply delicious and irresistible.
Store Bought Puff Pastry Recipe Ideas
Everything in moderation is our healthy motto. However, there are times when store bought pastry dough really does save the day. Having a box in your freezer, can turn a boring curry into delicious Turkey Curry Puffs or a boring hamburger into Beef and Cheddar Puff Pastry Wheels. Both of these recipes are loved by kids. You can even sneak in vegetables and they will never even know. Shhhh… we won’t tell.
Do you have unexpected guests or need a dessert to pass? Whip up a Berry and Peach Pudding tart or Blueberry Buckle Almond Tarts to delight your guests.
What You Will Need to Make Baked Brie en Croute
Did you know that you can stuff anything your little heart desires into a Savory baked brie en croute? We decided to take our flavors to the Mediterranean. Feel free to add extras or exclude things you do not have.
- Brie Wheel – 8 ounces
- Puff Pastry – We used one sheet of pre-made puff pastry. However, if you are willing and able you can always make it from scratch.
- Olives – We choose kalamata and green Spanish Manzanilla olives pimento stuffed.
- Roasted red peppers or sun-dried tomatoes in oil
- Artichokes
- Extra Virgin Olive oil
- Italian herbs and garlic – We used Mie Radici’s Sicilian Spice Mix
How to Thaw Puff Pastry?
There are 2 easy options for thawing puff pastry.
- Remove pastry sheet from the box and the internal packaging and thaw at room temperature for about 15 minutes or until easily unfolds without tearing. Do not leave out of freezer for longer than 40 minutes or the pastry dough will be difficult to work with.
- Alternatively, you can also microwave your puff pastry dough after wrapping in a towel for 15 seconds and turn and heat for another 15 seconds, after you remove pastry sheet from the box and internal packaging. If still unable to unfold, microwave for another 5 seconds as needed. Do not overheat or your pastry dough will be very difficult to work with.
Do You Need take the Brie Rind off Before Baking?
That is completely up to you. We do not mind the brie rind, so we leave it on. However, if you dislike the rind, you can scrape it off before baking. However, it leaves the cheese more difficult to stuff. Alternatively, we would just place the Mediterranean stuffing items on top of the brie cheese wheel before wrapping with the puff pastry dough.
How to Make Savory Baked Brie?
- Thaw frozen puff pastry sheets.
- Make the Mediterranean Salsa with chopped olives, red roasted peppers, artichokes, Italian spices, garlic, olive oil and pepper.
- Roll out your pre-made puff pastry dough into about ⅛ inch thick. We used one full sheet of puff pastry.
- Cut your brie wheel in half lengthwise.
- Add your Mediterranean salsa to one half of the brie wheel with cheese side up and rind side down. Place the other half of the brie cheese wheel on top of Mediterranean salsa with the cheese side down and the rind side up. If you do not like rind, please shave off first BEFORE starting this procedure. Then, just add the toppings right on top of the brie wheel instead of cutting in half.
- Place your puff pastry on a lined baking sheet or grease your sheet pan.
- Put your stuffed brie wheel in the middle of the puff pastry dough.
- Brush egg wash along the edges of the puff pastry dough.
- Pull up the opposite edges of the pastry dough and pinch close. Repeat on the other side. Then, rustically pull and wrap the puff pastry dough around the wheel. Twist and pinch at the top to seal. It does not need to be perfect. As a matter of fact, it is even more artistic if it’s a little messy. You are going for that modern abstract look.
- If you want to go full on Salvador Dali, get yourself a fork and gently carve designs in the pastry dough, being careful to not fully penetrate the dough. However, this step is completely optional.
- Brush egg wash all over the exterior of the Savory Baked Brie in Puff Pastry.
- Bake at 400 degrees F (204 degrees C) Bake 20-30 minutes or until golden brown. If the decorative top of the pastry dough starts to brown faster than the rest of the brie en croute, put a little aluminum foil over the little section while the rest of the pastry dough gets deliciously golden brown. Sometimes your brie can slightly leak out of the sides, if this happens do not worry. Ours did not but we made sure that our puff pastry was at least ⅛ thick all around.
- Let rest for at least 15 minutes but best to wait 45 minutes if you can hold out.
What to Serve with Savory Bake Brie en Croute?
This delicious appetizer is the perfect centerpiece for a pretty charcuterie board. No matter what the season or the occasion, a Savory Baked Brie in Puff Pastry in the middle of the tray is always the right decision.
We know it may sound sort of odd with carbs on carbs, but brie en croute is delicious served with crackers or toasted crostini’s too. Fresh seasonal fruits are one of favorites. As it is currently winter, fresh pears, pomegranates and grapes were the perfect fit. Maybe if it was the spring or summer, we would serve it with fresh berries, cherries or even slices of cantaloupe wrapped in prosciutto. Cured sliced meats, fresh basil, tomato slices and healthy Stove Top Rosemary Party Nuts would also be a nice addition.
Frequent Asked Questions (FAQ’s)
To reheat, preheat oven to 350 degrees F or 176 degrees C. Wrap your leftover Baked Brie in Puff Pastry in aluminum foil and reheat in the oven for 10 to 15 minutes or until the brie is melty and the puff pastry is warm and crisp.
Puff pastry needs to bake in a very hot oven, at least 400 degrees F or 204 degrees C to help it puff up and turn golden brown.
You can assemble your brie en croute up to 24 hours in advance covered in a sealed container in the refrigerator. However, please wait to brush with egg wash until just ready to bake.
You need to wait at least 15 minutes to cut into your brie en croute but its best to wait for 45 minutes. If it’s too hot, the brie will just come spilling out all over the plate in a huge mess. Holding off allows the creamy silky brie to stay in its molten shape for a controlled slow delicious melt.
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Savory Baked Brie in Puff Pastry
Equipment
- baking sheet
- Rolling Pin
Ingredients
- 8 ounces puff pastry dough thawed approximately 12 in x 12 inch sheet
- 4 tablespoon olives mixture of pitted kalamata and Spanish green sliced (drained well and patted dry)
- 2 tablespoon roasted red peppers
chopped (drained well and patted dry) - 2 tablespoon artichokes hearts chopped (drained well and patted dry)
- 1 teaspoon Olive oil
- 1 teaspoon Sicilian Spice Mix or mixture of dried Italian spices (basil, oregano, thyme) mix and garlic powder
- 8 oz brie cheese
wheel - 1 egg beaten
Instructions
- Preheat oven to 400°F or 204°C .
- Take the puff pastry out of the freezer and out of the external and internal packaging to thaw for about 10 to 30 minutes. Do not leave out longer than 40 minutes at room temperature or it becomes extremely difficult to work with. Alternatively, you can microwave your pre-made frozen puff pastry sheets. Wrap with a towel and microwave for 15 seconds each side to soften. Add an extra 5 seconds as needed to be able to open the puff pastry dough without it cracking.
- Roughly chop your olives (we used kalamata and Spanish green olives), roasted red peppers and artichokes. Drain well and dab with toweling to remove extra moisture. Feel free to add fresh herbs, sun dried tomatoes in oil or anything you desire. (Alternatively, you can put them in the food processor and let them do a quick one second blend to roughly chop.) Add a dash of Sicilian Spice Mix or a mixture of dried Italian herbs (like basil, oregano, thyme and garlic powder) and olive oil and mix. Set aside
- Cut your brie wheel in half horizontally so you have 2 disks.
- Roll out your puff pastry slightly so it is about ⅛ inch (3 mm) thick. We used one entire sheet of a puff pastry and it was about 12 inches x 12 inches (30 cm x 30 cm) in size. You can trim if you wish. Your goal is to make your puff pastry just big enough to fit around the puff pastry and tie at the top. Set aside.
- Add your Mediterranean salsa to one half of the brie wheel with cheese side up and rind side down. Place the other half of the brie cheese wheel on top of Mediterranean salsa with the cheese side down and the rind side up. (If you do not like rind, please shave off first BEFORE starting this procedure. Then, just add the toppings right on top of the brie wheel instead of cutting in half. )
- Place your puff pasty dough on a lined or greased baking sheet. Lay the Mediterranean stuffed wheel of brie on top of the puff pastry in the middle.
- Brush egg wash along the edges of the puff pastry dough to help seal.
- Take two edges of the puff pastry and close and squeeze. Take the other 2 edges of the puff pasty together and squeeze. Twist the ends to seal well at the top. It does not need to be perfect. As a matter of fact, it is even more artistic if it’s a little messy. (Watch the video for a great visual on how to do this)
- If desired, use a fork and gently carve designs in the pastry dough, being careful to not fully penetrate the dough. However, this step is completely optional.
- Brush egg wash all over the exterior of the Savory Baked Brie in Puff Pastry.
- Bake at 400° F (204°C) Bake 20-30 minutes or until golden brown. If the decorative top of the pastry dough starts to brown faster than the rest of the brie en croute, put a little aluminum foil over the little section while the rest of the pastry dough gets deliciously golden brown. Sometimes your brie can slightly leak out of the sides, if this happens do not worry. Ours did not but we made sure that our puff pastry was at least ⅛ thick all around.
- Let rest for at least 15 minutes but best to wait 45 minutes if you can hold out.
- Serve with crackers, toasted crostini, fresh seasonal fruits, cured meats, nuts or whatever you desire. Enjoy!
Janice says
Your instructions are confusing. Steps 10 and 13 need to be addressed.
And also, proofread the entire recipe. I like the ingredients, but am going to have to wing it, because your directions are wrong.
HWC Magazine says
OMG Janice- thank you so much for letting us know. There must have been a hiccup with our recipe card. We have updated the Savory baked brie in puff pastry recipe directions. Please let us know if you have any questions. Enjoy your holiday.
Chef Mimi says
Oh yes ! This is right up my alley! I don’t like brie topped with honey. I much prefer toppings that lean toward the savory, or as in this case, completely savory. Brilliant!
HWC Magazine says
Thank you Mimi. We are more of a savory lover too. This baked brie in a puff pastry is easy to throw together as it uses all pantry antipasto jarred items. Stay well and take care
Heidi | The Frugal Girls says
I loved your idea to serve this fabulous savory pastry as part of a charcuterie board. This would be a real show stopper at Christmas parties!
HWC Magazine says
So glad you like our Savory baked Brie recipe Heidi. This is a great last minute idea for guests. Most of the items are pantry staples and having a package of puff pastry in your freezer around holiday time makes entertaining a breeze. Take Care
Lynn Fenby says
I am the family member who never cooks, but this looked delicious, so I made it for our get together. Everyone absolutely loved it. It is wonderful and very impressive to serve.
HWC Magazine says
Hiya Lynn, delighted to hear that you made this for your family. Our Savory Brie en Croute is a great last minute idea for unexpected guests. Stay well and take care
Barb says
Perfect all year long
HWC Magazine says
Thanks Barb. It really is and so easy to make.
Aarthi | Prepbowls says
I love this semi homemade dish , and this savory bake sounds amazing! I often use puff pastry, and this Mediterranean filling sandwiched between the cheese is surely tempting me, really an interesting recipe!
HWC Magazine says
Thank you Aarthi! You are right, semi-homemade. That is the secret sauce really as it is a huge time saver. Sorry for our late response, we somehow have been missing our new comments coming in. Stay well and take care
Ken says
This looks A W S O M E !!!
HWC Magazine says
Thanks so much!
Dana Brown says
We are making this tonight
HWC Magazine says
Hiya Dana, happy New Year!
Dana Brown says
This looks so good. I like your blend of filing ingredients. Some savory and some sweet.
Perfect for the New Year
HWC Magazine says
Hiya Dana. We hope you give this recipe a try soon. We really like the savory for this brie appetizer. However, may individuals make brie sweetened too.
Cindy says
This looks so good
HWC Magazine says
Thanks so much Cindy. Will have to make it for you next time you are in town. Stay well and take care
Carla says
When my mom or aunts made this they made a dough, and then topped off the cheese. This is so easy. I never thought to stuff the cheese. It happens that I have the ingredients - so I am going to wack this together Christmas night and look like Nigela Lawson. Thanks so much
HWC Magazine says
Thank you Carla! You can certainly place all of your toppings right on top of the cheese and then wrap your puff pastry around everything. Just make sure your added ingredients are very dry or pat with paper towel first. Have a super holiday season.
Katerina says
Ohhh, I have been wanting to bake a brie for a while (but my kids keep eating it so I never have a whole wheel when I finally get around to it) and this version looks absolutely stunning. I am bookmarking this and making it for New Year's - it will be perfect.
HWC Magazine says
Thanks so much Katerina. I know it is crazy how much the kids eat. You are lucky to snap a few pictures before the gang comes rushing in. Wishing your family a very safe and happy New Year.
Ian says
This is an interesting twist -- no pun intended. All the recipes I've ever seen show the dough wrapped underneath the cheese, and then decorated on top -- this is a simple and sort of rustic approach that I really like. I can see doing this when you want to serve this from an outdoor oven, or in a rustic setting.
HWC Magazine says
Thanks so much Ian. We wanted to make this recipe super simple so that anyone can make it. No technical skills or equipment required but it looks so stunning to serve. Rustic but elegant. Our Savory Bake Brie in Puff Pastry will go perfectly with whatever is in your glass. Stay well and take care
Dennis Yannakos says
Wow, look so tasty! Thank you for the recipe!
HWC Magazine says
Thanks so much Dennis. Wishing you a safe and happy holiday season. Take Care