Savory Baked Brie in Puff Pastry

5 from 17 votes

Savory BakedBrie in Puff Pastry is an easy Mediterranean cheese appetizer stuffed with olives, roasted red peppers and artichokes en croute and baked until golden.

Prep Time10

Cook Time25

Total Time35

Course: Appetizers/ Snacks

Cuisine: Mediterranean

Servings:

Calories: 542kcal

Author: HWC Magazine

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

US Customary - Metric

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!

Video

Notes

Feel free to stuff any Mediterranean topping you enjoy like different kinds of olives, capers, artichokes, etc.

Place your brie wheel in the middle of the your puff pastry sheet and once you get all your toppings on top of the brie pull up the sides of the puff pastry dough to test/estimate how much dough you need to trim off.

What to serve with Savory Baked Brie in Puff Pastry?

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.

Can you reheat brie in puff pastry?

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.

What temperature should you bake puff pastry?

Puff pastry needs to bake in a very hot oven, at least 400°F or 204°C to help it puff up and turn golden brown.

Can you prepare savory brie in puff pastry in advance?

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.

Why do I need to wait to cut into a baked brie in puff pastry?

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.

Nutrition