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I think that a Baked Brie with Jelly Pastry might be the most UNIVERSALLY loved appetizer. It looks so good with the browned pastry crust, and when you cut into it, the cheese just oozes out. I enjoy it most when jelly is added. What about you? You can use so many different flavors of jelly to compliment the brie. I favor red raspberry simply because that is my favorite flavor. This recipe I used apricot which is very commonly used and is perfect too. The next time I make this recipe, though, I need to try a spicy jelly. That would be a great change up and a surprise when you dig in.
Baked Brie with Jelly
The Brie Pastry is a super easy appetizer to prepare but there is a small learning curve. The first time I made this recipe, the crust was not sealed well and most of the cheese oozed out while cooking in the oven. This was not the result I was looking for. So I think the big trick is after cutting off the top layer of the rind on the brie, turn the brie upside down and place on your pastry dough. In this way, you do not have to worry about creating the perfect seal. When the dough is rolled out, the bottom layer is perfectly sealed and the crimping is on the top. Note to self.
Another simple little decorative trick is that one package of pastry dough is more than needed to make this appetizer. So save the extra dough and top the Brie Pastry with some decorative designs. It will really look fancier and it is so simple. Your guests will be impressed.
The jelly added to the rolled out pastry dough.
Jelly Added to Pastry Dough
The brie added top (cut) side down.
Brie Added to Pastry
The dough sealed and top with decorations prior to baking.
Baked Brie Pre-Bake
The Brie Pastry plated.
Baked Brie with Jelly Plated
- 1 can (8 oz) Pillsburyâ„¢ refrigerated Crescent Dough Sheet
- 1/2 cup apricot preserves
- 1 round (12 to 13 oz) Brie cheese
- 1 egg
- 1 tablespoon water
- Heat oven to 375°F.
- Unroll dough and roll into 12x8-inch circle.
- Trim dough to 10x8- inch circle; reserve dough scraps.
- Spread the jelly into an approximately 6-inch circle in the center of dough.
- Cut the top rind off the cheese.
- Place cheese on center of dough upside down.
- Press dough evenly around cheese and press to seal completely.
- Roll out the remaining dough and using a cookie cutter, cut out a design. (I used stars)
- Place the stars on the top of the pastry dough.
- Turn pastry-wrapped cheese upside down onto ungreased cookie sheet.
- Beat the egg and water together.
- Brush top of pastry with egg and water mixture.
- Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.
- Serve warm with crackers.
- Enjoy!
You had me with cheese, Peter! Or jelly, or both together 🙂
My wife and I feel the same way about cheese. That is a great place to start.
Looks and sounds delicious – I adore baked brie cheese.
Brie is good in all its forms.
One of my favorites! I serve some version of this at every holiday. It’s also perfect w/ blueberry preserves!
I have never tried blueberry preserves. I will have to try that ingredient.
That looks just fabulous – I’m picking appricots this weekend – loving this – I’ll be making jam! This is one more way to enjoy those fabulous appricots!!!
Homemade jam. Yum. One of those DIY that are so worth it.
Wow apricots are the perfect summer fruits. This is a perfect favor contrast with the apricot jelly here.
Thx Florian.
Wow, what an amazing recipe. I am totally drooling over it and would love to try it soon
Drooling is good as long as no one sees you.
this is one of my sister’s favorites! Now I can make her happy. 🙂
Always nice to make your audience happy – even if it is your sister.
I’ve baked brie before… but only wrapped in baking paper. I feel like I’ve been missing out for YEARS. Wrapping it in pastry sounds truly delicious.
Amanda, then you have to try it. It is so easy and it absolutely makes it.
The first time I ever tried baked brie (or brie at all period) was when I was at the beach with my best friend and we were trying to be fancy. I have been obsessed ever since! Love to make it at home too. I bet the apricot jam is stunning!
What a great memory. The fun part is to change up the filling.
Ooooo this is such a great idea! I love baked brie but haven’t tried to make it myself- this looks perfect for parties!
Sarah, it is so easy. Give it a try and do not tell anyone how easy it is.
I am a HUGE fan of brie and fruit so this one is certainly one I need to make asap! You made it gorgeous too, love it~!
Thx so much Angela.