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.
More Easy Appetizer Recipes
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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!
Mich Piece of Cake says
This appetizer looks amazing. Wishing you a happy new year, BAM.
Healthy World Cuisine says
Thank you and wishing you and your family a super 2013! Take care, BAM
Promenade Claire says
Another recipe to be saved to my favourites, and I know at some point in the near, and probably to be often repeated future I will be making these. I have several recipes for quick party food that involve a sheet of frozen puff pastry so I'm delighted to add another!
Wishing you a peaceful and joyful New Year. Claire x
Healthy World Cuisine says
Hello Claire, thank you for your kind comment. Phyllo dough makes every thing a bit easier with little fuss and now that I am down to 9 fingers it is one of my best friends. Wishing you and your family a super 2013! Take care, BAM
Promenade Claire says
Opps I thought it was Puff, but I always have Phyloo in the freezer too!
And can I ask what happened to your 10th digit? Hope you are ok x
Healthy World Cuisine says
Yes it was phyllo dough. Sorry for my typo. I took quite a bit of my finger off using the mandolin preparing for Christmas eve dinner. Now I have to keep it high and dry to get it to heal. Yep I did quite a number this time... Missed you and wishing you a relaxing day. Take Care, BAM
Promenade Claire says
Ewwww and OUCH sum that up BAM! I hope the finger heals quickly and well.
I'll wish us both an accident free year !
Healthy World Cuisine says
Thank you. Take care
Tandy says
Love this! Happy 2013 🙂
Healthy World Cuisine says
Wishing you and the pups a super 2013! Oh and the hubby too! LOL Take care, BAM
Eha says
These look, and am certain, taste oh so moreish! I just hope you have not looked at your carpets yet: that flaky pastry does have an affinity with ending on the floor, doesn't it? A wonderfully happy New Year in the meanwhile to you and all your family . . .
Healthy World Cuisine says
Indeed Brie en Croutes flakes are like carpet magnets. That is why I always adhere to one of my sisters 5 primal rules for entertaining- Clean after the guests leave. Wishing you the very best 2013! Take care, BAM
Kristy says
This is one of my favorite dishes! I have all the ingredients ready and waiting when I get home. 🙂 I can't wait! Mmmm! Enjoy your New Year's BAM! Here's to a great 2013!
Healthy World Cuisine says
How perfect and convenient is that! Wishing you and your family a very safe and happy 2013! Take care, BAM
ChgoJohn says
Brie en croute is such a great holiday appetizer. I've never used a topping with olives, though, and I bet it tastes wonderful. Right about this time of year, my palate is yearning for savory treats, having had more than enough sweets. This would be perfect.
Wishing you, BAM, and your family a wonderful New Year!
Healthy World Cuisine says
Me too! Enough of the the sweet things and on to the savory. I know that everyone usually thinks of sweet cranberries and nuts when they think of making a brie en croute. However, there are so many unique savory options that it could leave the mind spinning. Are you spending this New Year with family? I hope so and wishing you a warm and bright new year in cold Michigan. Take care of yourself and hope you are feeling better soon. BAM
ChgoJohn says
I normally remain in Chicago for New Years, BAM, and this year I could never make the trip feeling as I do. That's just as well. Zia doesn't need to be exposed to this bug! 🙂
Thanks for the well-wishes. I'm sure I'll be back at 100% in no time.
Healthy World Cuisine says
Please take care of your self John! The flu can take a long time for recovery but do make sure you seek medical treatment if it is staying in your lungs as sometimes just rest is not enough. Take Care, BAM
ChgoJohn says
Thank you and your concern is well-founded. I've had pneumococcal pneumonia and each time flu preceded it. I monitor any fever and if it gets high, I seek medical help. I'm going to make sure the last bout of pneumonia was indeed the last. Thanks again.
yummychunklet says
Happy New Year!
Healthy World Cuisine says
A very happy 2013 to you and your family. Looking forward to another great year of reading your posts. Take care, BAM
gardenfreshtomatoes says
Wonderful flavors!
Happy New Year to you and the family!
Healthy World Cuisine says
Thank you Marie and wishing you and your family a super 2013! Cheers! BAM
john@kitchenriffs says
I love brie in pastry! And haven't done it for quite awhile. Good stuff - thanks so much. Happy New Year!
Healthy World Cuisine says
This is one of the old standby recipes that people always forget about but it is so easy, delicious and always a hit at gatherings. Wishing you and Mrs. Kitchen Riff a fabulous 2013! Take care, BAM
dianeskitchentable says
I may just have to venture out in the frigid air to grab the ingredients for this one...all for myself. I'm imagining all kinds of toppings to hide inside but the olives sound great. Also like how this can be baked & not deep fried which is how I always think of ...well fried brie - guess that's why they call it fried brie right?
Healthy World Cuisine says
Happy New Years to you Diane! Wishing you a very happy and bright 2013. The topping for your brie can really be anything your little heart desires. My teenagers are not so fancy on sweet things with cheese so savory was my choice. I guess you could let you mind go wild...how about pepperoni, dab of tomato sauce and cooked Italian sausage. Or maybe pesto and pine nuts and bacon. Or what about grilled pineapple and ham. Or sauteed apples and cinnamon and pecans. Okay I have to stop as I am getting hungry again. I am so looking forward to keeping in touch with you in the upcoming years and reading your fun posts. Take Care, BAM
dianeskitchentable says
And a very Happy New Years to you BAM! I was letting my mind wander all over the possibilities for the brie toppings & I see you didn't miss my all time favorite w/anything - bacon!
Thank you too for you kind words and I do hope to keep hearing from you. I really enjoy all of your posts & appreciate hearing from you on mine. You keep feeding those boys so they don't faint from hunger though.
Healthy World Cuisine says
Diane, thank you for your kind words and support and really looking forward to keeping in touch this year. I have to run as I have to rustle up some breakfast for the boys! Take Care, BAM
dianeskitchentable says
I've finally posted my acknowledgements for a group of awards I received last year and wanted you to know that I've put you at the top of my list for the Blog of the Year Award. To think that you can handle everything you do, continue to post such amazing recipes AND do it with 9 fingers astonishes me but please don't stop!
Healthy World Cuisine says
Thank you Diane for your kind words and for your nomination. It means so much to me. Take care, BAM
Norma Chang says
The toppings are my favorites, this is definitely going on the to-make list. Happy New year to you and your family.
Healthy World Cuisine says
Thank you Norma. Xin Nian Kuai Le!
Conor Bofin says
Very nice BAM,
The addition of the olive mixture is very inventive.
Happy New Year to you and yours,
Conor
Healthy World Cuisine says
Thank you Conor. Wishing you a very safe and happy 2013 from Hong Kong . Take Care, BAM
chef mimi says
I love the twist on the top!
Healthy World Cuisine says
The little twist on the top also makes me laugh. As I am down to 9 fingers due to my mandolin incident there are just some things that are just not possible with one hand and that includes making a cute decorative topping or design for my en Croute. Wishing you a very safe and happy 2013. Take care, BAM
Dawn says
Really nice, and Happy New Year to you too!!
Healthy World Cuisine says
Thank you Dawn and wishing you and your family a very happy and healthy 2013. I wanted to come on over and stop by your website today but for some reason it is not letting me today. I am sure the wordpress glitch will pass soon. Take care, BAM
petit4chocolatier says
Wow, this is a centerpiece! You do with 9 fingers that I cannot accomplish with 10 🙂
I love roasted red peppers, brie cheese, and pastry! All together, magnificent!! Happy New Year 🙂
Healthy World Cuisine says
You are so sweet! I was kind of thinking the same thing, it does make a perfect little center piece for the table. I would much prefer to decorate my house with food instead of flowers... Wishing you and your family and very fabulous 2013! Take care, BAM