Baked Brie in Puff Pastry with Raspberry Jam

This baked brie in puff pastry with raspberry jam has a golden, flaky crust and warm, gooey cheese inside. My grandmother first made it for my high school graduation party more than 20 years ago, and her simple jam shortcut makes it an easy appetizer for holidays and family gatherings.

Her original version had nuts cooked with brown sugar tucked inside the puff pastry with the brie. Later, she learned that using jam was much easier than cooking a separate filling.

That’s the version I’m sharing here: a wheel of brie, seedless raspberry jam, and store-bought puff pastry, finished with a little beaten egg.

It looks like something a fancy chef would bring to the table, but the preparation is so simple!

My Grandmother’s Easy Baked Brie

What I love about this recipe is that it feels special without requiring a long ingredient list or a complicated filling.

Seedless raspberry jam is my favorite, but you can use a different jam if that’s what you prefer.

You can also make the pastry look festive with a small cookie cutter. I used little leaves for fall, but Christmas trees work beautifully for Christmas. The decorations come from the same sheet of pastry you’re already using.

If you’re putting together a holiday menu, you’ll find more ideas in my Christmas appetizer collection.

Ingredients You’ll Need

You’ll find the complete measurements in the recipe card below.

• Puff pastry: One sheet of store-bought frozen puff pastry, thawed according to the package directions. A sheet from a standard 17.3-ounce two-sheet package weighs approximately 8.6 ounces.
• Brie: One 8-ounce wheel, with the rind left on.
• Seedless raspberry jam: A thick, spreadable jam works well here.
• Egg: Beat one egg for brushing over the pastry. You may not use all of it.
• Bread or crackers: For serving alongside the warm brie.

That’s three main ingredients, plus an egg wash for the golden finish.

How to Make Baked Brie in Puff Pastry with Raspberry Jam

1. Thaw the Pastry and Prepare the Pan

Thaw the puff pastry according to the package directions. It should unfold without cracking while still feeling cold.

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper, then unfold the puff pastry onto the parchment.

Place the brie in the center to check the fit. The pastry should reach up around the sides and overlap at the top. If necessary, gently roll the pastry a little larger before adding the filling.

2. Cut Out the Optional Pastry Decorations

With the brie positioned in the center, check where the pastry corners will fold.

Use a small cookie cutter to cut one shape from each of two opposite corners. Choose sections that will be tucked beneath another fold, so the holes won’t be exposed after wrapping.

Set the two shapes aside.

I used small leaf cutters for this version. You can use little Christmas trees for Christmas or another small shape that fits your occasion.

If the sheet barely fits around the cheese, skip the cutouts. You want enough intact pastry to completely enclose the brie.

3. Add the Raspberry Jam

Spread ¼ cup seedless raspberry jam over the top of the brie.

Keep the jam on the cheese as much as possible, leaving the pastry edges clean so they’re easier to seal.

4. Wrap the Brie

Carefully bring the pastry up around the sides of the brie and fold it over the top.

Tuck the sections containing the cutout holes beneath intact pastry. Press the overlapping edges together so the cheese and jam are completely enclosed.

Try to keep the folds reasonably even rather than creating a thick pile of dough in the center.

Beat the egg in a small bowl. Brush a little onto the top where the decorations will sit, then place the two reserved pastry shapes over the sealed folds. Press gently to attach.

The pastry underneath should already be closed; the shapes add the finishing touch.

5. Brush with Egg

Brush the exposed pastry, including the sides and decorations, with a thin layer of beaten egg.

I use this silicone pastry brush, which makes it easy to brush around the sides and over the little pastry shapes.

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6. Bake Until Golden Brown

Bake at 400°F for approximately 25–30 minutes, until the pastry is puffed and golden brown.

Start checking at 25 minutes. Look closely at the overlapping folds as well as the outer edges. If those thicker sections still look pale or doughy, bake for another 5 minutes and check again.

Different pastry brands can have different instructions. If your package recommends a different baking temperature, follow that brand’s guidance and watch for a golden, baked-through crust.

7. Rest and Serve

Let the baked brie rest for about 20 minutes before carefully transferring it to a serving plate.

Serve warm with bread or crackers. Cut through the pastry to reveal the raspberry jam and melted cheese inside.

That first cut is the best part!

Tips for Golden Pastry and Gooey Brie

Keep the dough cold. If the pastry becomes warm, sticky, or difficult to handle, refrigerate it briefly before continuing.

Leave the rind on. There’s no need to peel the cheese for this recipe.

Cover the cutout holes completely. The decorative method works because those sections are tucked beneath intact pastry.

Check the thickest folds. The outer edges can brown before a thick section of overlapping pastry finishes baking.

Allow time to rest. The cheese is very hot straight from the oven, and the wrapped brie is easier to transfer after resting.

Can You Prepare Baked Brie Ahead of Time?

You can assemble the wrapped brie earlier in the day, cover it, and refrigerate it until you’re ready to bake.

Wait to brush the outside with beaten egg until just before baking. Keep the assembled pastry cold while the oven preheats.

Bake until the pastry is golden and cooked through, allowing additional time if needed because the assembled brie is starting cold.

For the best presentation, plan to bake it close to serving time so guests can enjoy the warm cheese and flaky pastry.

What Jam Goes with Baked Brie?

Seedless raspberry jam is my favorite for this family recipe.

You can also try:

• Fig jam
• Apricot preserves
• Strawberry jam

Choose a thick, spreadable jam and use approximately the same amount. A thin sauce can be harder to contain inside the pastry.

What to Serve with Baked Brie

I like to serve it with sliced baguette or crackers so everyone can scoop up the warm cheese, jam, and pastry together.

Place it on a serving plate with enough room to cut into it, and set the bread or crackers around the edges or in a basket alongside it.

For another family appetizer, try my Old English crabbies on English muffins. You can also browse my easy party appetizers to round out your menu.

Frequently Asked Questions

Do you remove the rind from brie before baking?

No. Leave the rind on for this recipe. It’s edible and helps hold the cheese together inside the pastry.

Can I use a larger wheel of brie?

Yes, but you’ll need enough pastry to completely enclose it, and the baking time may change. The measurements and timing in this recipe are written for an 8-ounce wheel.

Are the pastry decorations necessary?

No. They’re an optional finishing touch. You can simply wrap the brie, seal the pastry, brush it with egg, and bake.

Why is my pastry doughy around the top?

Thick overlapping folds can take longer to bake. Avoid gathering too much dough in one spot, and check the folds before taking the brie out of the oven.

Is this a three-ingredient recipe?

It has three main ingredients: brie, raspberry jam, and puff pastry. The beaten egg used to brush the pastry is an additional ingredient.

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