Brie Cheese in Puff Pastry

Introduction

The puff pastry bakes in 15 minutes and turns crisp around a warm round of soft-ripened cheese. You get a compact baked appetizer that fits a small gathering or a dinner starter, and the 10-minute rest keeps the center from spilling out too fast when you cut into it.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 6

Ingredients

• 1 block (10 ounces) camembert-style cheese made with microbial rennet, rind removed and brought to room temperature
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 1 tsp salt
• 1 tsp freshly-ground black pepper

Instructions

1. Place block of cheese in the middle of sheet of pastry.
2. Trim off about ½ inch of pastry, and fold pastry over cheese. When you reach the last fold, brush the fold with beaten egg to seal the pastry together.
3. Brush top with egg and bake at 375 °F for 15 minutes.
4. Cool 10 minutes and serve.

Variations

• Add 1 to 2 tablespoons of fig jam on top of the cheese before Step 2 if you want a sweet element that balances the salt and pepper.
• Leave the rind on instead of removing it if you want the cheese to hold its shape a little better as it warms.
• Add 2 tablespoons chopped toasted walnuts over the top after baking for crunch that contrasts with the soft center.
• Replace the freshly-ground black pepper with cracked pink peppercorns for a milder, more floral finish.

Tips for Success

• Keep the puff pastry cold but pliable. If it gets too warm before Step 2, it is harder to fold neatly and seal.
• Bring the cheese to room temperature as written so it softens evenly in the oven instead of staying firm in the center.
• Use the beaten egg on the final fold and over the top; it helps seal the pastry and gives the crust better color.
• Bake until the pastry looks fully golden, not pale. Underbaked pastry can stay doughy where it overlaps.
• Let it cool the full 10 minutes before serving so the cheese thickens slightly and stays inside the pastry when cut.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Freezing is not ideal because the pastry loses its texture once thawed.

Reheat in a 350 °F oven on a small sheet pan for 8 to 12 minutes, uncovered, until the pastry is crisp again and the center is warm. A microwave will warm it, but the pastry will soften instead of crisping.

FAQ

Can you assemble it ahead of time?

Yes. Wrap the cheese in the pastry, brush with egg, and refrigerate it on a tray for up to 12 hours before baking.

Do you need to remove the rind?

Removing it gives you a smoother center and keeps the texture more uniform once baked. If you like the stronger flavor and slightly firmer structure, you can leave it on.

Can you use a different cheese?

Yes. Use another soft-ripened cheese made with microbial rennet in roughly the same size so the pastry still wraps and bakes at the same rate.

Why did the pastry leak?

That usually happens if the pastry was too warm or the final seam was not sealed well with egg. Make sure the overlap is snug and the seam is pressed closed before baking.