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!
Sammie says
Hi Bam!! How absolutely amazing this looks!!! And who would have thunk it'd be so easy too!! haha. Happy New Year to you my dear!!! HK looks like it had some pretty amazing celebration on TV!! 🙂
ChopinandMysaucepan says
Dear BAM,
I love puff pastry and that is the same method that I use to make chicken pie by spooning the thick filling onto the middle of the pastry sheet.
Have a great 2013 and more delicious recipes too!
Healthy World Cuisine says
Chicken pot pie en croute sounds fantastic. Puff pastry is such a fun ingredient. Wishing you a super 2013! Take Care, BAM
Profiteroles & Ponytails says
I just love anything "en croute" ...but I especially love brie en croute. I made a baked brie over the holidays, but I don't know why I didn't make it en croute. Your right -- it easily adds an impressive element of sophistication to this appie. I hope you are 10-finger Bam again soon! Happy New Year to you and all of your men!
Healthy World Cuisine says
Hi there! Are your pony tails back to school or are you still enjoying the holidays with everyone home? En Croute makes every seem extra special. I also wished I was back to 10 fingers as this really is putting a cramp in my style but maybe it was time for me to simplify my life. A great way to start out the new year. Wishing you a super 2013 to your family and especially the ponytails. Take care, BAM
Profiteroles & Ponytails says
Sorry to hear that -- I hope your finger is back to normal soon. The ponytails are back in daycare and school starts again next Monday. I've been working from home the past couple of days because I fell down the stairs and bruised my one foot. I guess the two of us are starting the new year on shaky ground! Perhaps it's time I simplify my life too! Here's to things looking up in 2013!
erika says
Bam! You always make exactly what I most want to put in my mouth. Right now. I wanted to make baked brie for my boyfriend who loves cheese, but I didn't want to buy a whole package of puff pastry for one tiny 4 oz. wheel. But I love that you made different flavors--that sounds like such fun and delicious party food, and a good way to use up a whole package of pastry! And thank you for putting the ounce to number of people served numbers--that will be very helpful in the future when trying to serve hungry friends 🙂
Healthy World Cuisine says
Hello Erika and a happy New Year to you! Puff pastry lasts in the freezer for a while if you re-wrap it up well after use. I do not like to have lots of leftovers so I chose to do little miniature brie instead and this is a great option when you have just a couple of friends over. Take care, BAM
rsmacaalay says
Look at all those creaminess inside that pastry, irresistible!
Healthy World Cuisine says
Ray, I am so glad you stopped by. First I want to thank you for your kind comment. However, I have a big problem I can no longer access your website from any computer in my home from firefox or safari. As the IT guru maybe you can give me some advice to troubleshoot this issue. This is a recent issue in the last 2 weeks. Take care, BAM
jothetartqueen says
that's look fantastic..I love brie..and brie in a puff pastry case topped with olives and sundried tomatoes? All the more better! totally celebratory and worth opening a bottle of good wine for!
Happy New Year to you and your family Bam!
Healthy World Cuisine says
Thank you Jo! I know this little appetizer is super easy but that is exactly why it is so good. Some of the most simple pleasure in life are the best. Wishing you a fantastic 2013! Take care, BAM
peaceloveandsmoothies says
That looks rich and very good.
Healthy World Cuisine says
New Year resolutions are meant to be broken and this little appetiser is so worth it. Wishing you a super 2013
saffronandhoney says
What a wonderful treat! And I agree, such a great contribution to your own or somebody else's dinner party. Happy New Year, Bam!
Healthy World Cuisine says
Thank you. It is a cute little edible table decoration. Well that is until all the flakes of the phyllo dough go everywhere after you cut into it... LOL Wishing you an awesome 2013! BAM
sweetsimplestuff says
I also love the idea of savory instead of sweet on the Brie! Are you shocked?
Healthy World Cuisine says
Completely shocked!!!! It would sound strange to say savorysimple pleasures. However, it does sort of have a ring to it. Wishing you a super 2013! BAM
bitsandbreadcrumbs says
I love that these are savory instead of the usual sweet. and the fact that they are individual, too! Happy New Year, BAM!
Healthy World Cuisine says
Thank you! How is your hand doing? Wishing you a safe and happy holiday. BAM
bitsandbreadcrumbs says
Hi BAM! It is better and seems to be on the mend. I hope the swelling will be gone and it will be completely healed in a few days, thanks for asking. And how is your finger?
Healthy World Cuisine says
I am happy to hear about your hand. I still have to keep my injured finger high and dry for 10 to 14 more days. That is a hard thing to do for foodies like us. Take care, BAM
Barbara Bamber | justasmidgen says
What a pretty appetizer.. it would be so impressive to bring to a dinner party! I can see how these would be devoured VERY quickly in our home!! Wishing you and your family and lovely and blessed 2013!! xxx
Healthy World Cuisine says
Thank you Smidge. If you have a home full of teenagers you have to make at least 2 as you will never even see the first one that comes out of the oven. Wishing you a super 2013! Take care, BAM
Natalie says
OMG this looks so indulgent. I could eat the whole thing 😛
Healthy World Cuisine says
My hungry teenagers must have thought the same thing as one of my brie en croutes evaporated before I even had a chance to take photos. Take Care, BAM
Korena in the Kitchen says
I've only ever seen brie en croute topped with sweet jams or chutneys - this savoury Mediterranean twist sounds just awesome. You've been a busy 9-fingered lady! Happy New Year!
Healthy World Cuisine says
Mr. Anonymous calls me stubby! LOL
I also have never heard of savory toppings for brie and that is why I wanted to give my idea a try. I feel like I am on sugar overload after all the sweets this holiday so this was a nice change. Wishing you and family a super 2013! Take care, BAM
Kathleen Richardson says
About your twist designs, 'the simpler the better'? Ha, BAM, as soon as I saw the first photo, I saw a snake's head peering out at me -- cool! Happy New Year (again?) and keep these wonderful blog posts coming, please, please, please.
Healthy World Cuisine says
I am sure I so planned that... A snakes head.... I thought it kind of looked like a swan or maybe just a lopsided wrapped gift at best. The saga of the 9 finger dilemma continues. Wishing you a super 2013! BAM
Kathleen Richardson says
LOL!
Sibella at bakingwithsibella.com says
Great recipe Bobbi! We also had baked brie for the New Year's eve. Happy New Year! 🙂
Healthy World Cuisine says
Great minds think alike! Wishing you and your family a super 2013! Take care, BAM
Sibella at bakingwithsibella.com says
Thank you friend! May this year be full of good cookin' and bakin'! 😉