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)
- Brush the with egg and bake in over for about 20 minutes until the crust in flaky and golden brown. Remove from oven and let rest for about 15 minutes before serving.
- Serve Holiday Mediterranean En Croute with crackers and a glass of bubbly and enjoy.
- 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 400degrees 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.
- Serve with crackers, toasted crostini, fresh seasonal fruits, cured meats, nuts or whatever you desire. Enjoy!
Cal says
So easy and so posh. We are going to use this little gem of a recipe this Friday for our small get-together with our little socially distanced work cell. A little class and sophistication in a tiny package.
HWC Magazine says
Thanks so much Cal. This recipe is super easy- you got this! The best part about bringing this dish to pass is that just about the time you are ready to arrive at your destination, it is time to slice into your Savory Baked Brie in Puff Pastry. Happy holidays to you.
Raymund says
OMG that thing looks amazing! That melting cheese is to drool for
HWC Magazine says
Thanks so much Raymund. You can't go wrong with a good cheese pull. Stay well and take care
mjskitchen says
Can you tempt me just a little bit more? Not sure if my mouth is watering enough. WOW! This has got to be the best baked brie recipe I have ever seen. Talk about being full of absolutely goodness. This would be very hard to stop eating once started. You outdid yourself with this one Bobbi. So good!!!!
HWC Magazine says
Thanks so much MJ! You are so sweet. Wrestling the boys for the last piece was very intense. I know it looks huge but really goes so fast. Stay well and take care
Liz says
This sounds amazing! I tend to do sweet toppings, but toyed with a savory version for my book club one year. Never got it done. I'm glad I waited as your version will be perfect for 2021 (I hope!) gatherings!
HWC Magazine says
Thanks so much Liz! Brie is such a blank creamy delicious canvas. It works really well with both sweet and savory. Hope that your book club will be in person in the new year or you can make a stuffed brie all for yourself. Stay well and take care
Gerlinde de Broekert says
What a great recipe, I will pin it for a party in the future. Happy holidays!
HWC Magazine says
Thanks so much Gerlinde. Wishing you a safe and happy holiday season.
Karen (Back Road Journal) says
Why have I not had a savory baked brie like this, it sounds terrific.
HWC Magazine says
Thanks Karen. I think most generally when people think of a brie appetizer they think of a sweet topping but the savory ones are really good too. Hope you give it a try. Take care and enjoy your weekend.
mimi rippee says
I think I just saw this on IG! It's so pretty, and right up my savory alleyway. I might be posting a baked brie on the sweet side, but the ones I prefer are savory. Now, to get my husband to eat this...
HWC Magazine says
Thanks so much Mimi. We love savory brie appetizers too. I bet your husband is spoiled rotten with all of your delicious cooking. (Smiling) Stay well and take care
Hannah Kaminsky says
Now that's a party in a pastry! I looks like fun to make AND eat!
HWC Magazine says
Thanks so much Hannah! Appetizers for dinner is always a fun option. Enjoy your weekend!
John / Kitchen Riffs says
Such a great dish! Easy, and always a crowd pleaser. I haven't made baked brie in a very long time -- need to again.
And I've never tried to thaw frozen puff pastry in the microwave -- gotta give that a try.
HWC Magazine says
Thank you John. The microwave method does work, if you need to thaw your puff pastry in a rush, which is a very good thing. Every once in a while enjoying appetizers for dinner is a delicious and fun idea. Stay well and take care
Eha Carr says
Am I allowed to come back nearly seven years after my last comment on this 🙂 Make this for a crowd - well, not in my part of the world end of 2020 !! But it does look fantastic - so perchance neighbours sitting out in the summer sun, each a respectful few metres apart but with a glass of cold white in hand . . . ? The offering does look moreish . . . we make glorious bries in Australia and even the strictest of our cooking gurus does allow store-bought puff pastry - we do value time !! And I love anything Sicilian or Sardinian . . . thoughts to follow when compiling shopping lists . . thinking of you and wishing . . . ..
HWC Magazine says
Eha, HWCMagazine would never be the same without you. Ha HA... 7 years ago with a point and shoot camera and bad lighting, this recipe was long overdue for a bit of an update. LOL Keeping our distance and being careful is our motto here too. However, still need to keep the family happy and this was just the recipe to bring a smile to their face. This appetizer would certainly feed a crew but after what 2 boys did this appetizer we wrote that it feeds 4. Maybe 4 burly men or 8 regular people. LOL Sending some positive vibes your way!
Charlotte says
This feels so much like home! I have gorged on all possible types of cheese when I went back to my parents in France for the Christmas holidays. The runnier the better..and I am sure the hot brie would be quite creamy.
Healthy World Cuisine says
I am so jealous! Gorging on delightful selections of fromage is something we all dream about. I guess if you can't be in France, the very next best thing is brie en croute. 'au revoir, BAM
Preena @ A Teaspoon of Turmeric says
Yum!
Christine (@cookingcrusade) says
oh WOW this looks fantastic! i knew you could bake brie in the oven but I never thought of wrapping it in pastry and other goodies. how perfect for parties, thank you for sharing!
Healthy World Cuisine says
It is so easy and it has the wow factor so it is perfecting for hosting a gathering. Take care, BAM
Nami | Just One Cookbook says
My friend taught me this dish before but she didn't include olives and sun dried tomatoes. That's fantastic idea and I'd totally make your version. I can easily gain weight with brie and crackers. Wait, I probably did this holiday season... xD
Healthy World Cuisine says
Nami-san, you are so funny. I am sure your kids kept you very active this holiday season. I would love to have been at your home eating all of your wonderful treats. I really love the savory spin on the brie en croute, but if your kids like it sweet then a little jam of your choice on top and then baking is the way to go. Ja Mata, BAM
tableofcolors says
Brie is one of my favorite cheeses! This looks so wonderful with the added meditteranean ingredients! Happy New Year to you!