Melted Brie cheese and hot fruit preserves are placed inside a delicate, fluffy puff pastry. The preserves can be swapped out for herbed cheese spread if you don’t want a sweet wheel. The substitute requires the same amount of time to bake.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (8 ounce) wheel Brie cheese
- 3 tablespoons apricot preserves
- ½ (17.5 ounce) package frozen puff pastry, thawed
- 1 egg white
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white.
- Bake for 30 minutes, or until the pastry in golden brown. Serve immediately.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 264 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Really good appetizer. Crowd pleaser for sure. Looks like you put a lot more effort into it than you did. I made this twice. The first time I only had phillo dough at home so I used that and it came out really good but very “melty”. The 2nd time I used puffed pastry and it came out like the picture. Made it for friends and family and everyone equally enjoyed and devoured it. The butter crackers are good with it.
This is really good. Made it with strawberry preserves and it was a hit. Gone in no time. Will do this again and again with different fillings.
Cut the Brie using dental floss. Using a long string of floss, wrap it all the way around the outside of the Brie along the cutting line so that the floss creates a loop around the Brie. Pull ends of floss in opposite directions to tighten the loop for a perfect cut.
I really loved this recipe. I used puff pastry that has multiple sheets instead of the more compact one piece. I will definitely make this again.
It’s one of the easiest and best appetizer when entertaining friends and family! Love it!
The best! Used puff pastry and apricot preserves. Because I’m at high altitude, reduced temp to 390 degrees for 30 minutes. Perfect! Served with water crackers.
So easy to make and it was gobbled up by the crowd. It’s an unusual appetizer that everyone loves everytime!
I have been making this for years. So easy and a great presentation. I use hot jelly between the split Brie cheese. Soo good.
Wonderful. I added sliced almonds on top of the preserves. I also used about 1/2 jar of preserves and added some brandy to them.
This was a hit! I added chopped pecans on top of the jam. That added some texture.
No changes to recipe, we really enjoyed it.
I probably should have paid more attention to the puff pastry wrapping – I had a bit of a (VERY tasty) brie-splosion and a bit of a mess. A very delicious mess to be sure though.
I’ve added sliced apples on top of the Brie (small enough where they are triangles) to add a little crunch before covering it up with the Crescest roll and it’s just delicious!
I loved the idea of apricot with the warm brie and the tips from reviewers were so helpful in reducing the intimidation of doing something so fancy without anyone to show me. I did roll my pastry sheet out a bit on a floured surface. Using the cardboard container from my cheese, I lightly pressed it into an area leaving enough room to wrap pastry generously all around the cheese. Used a few small star cookie cutters in the excess pastry to put on top. I used a whole beaten egg, not just the white and did freeze the cheese for about 30 min and it sliced very easily. Added the preserves and some toasted almonds in between both rounds, leaving the rind on, but I added some preserves and almonds into the lightly marked circle I made on the pastry. I put the cheese round on top of that and loosely folded the pastry around it as cheese expands as it bakes. Generously used the egg at the seams, then all over. Added my stars and added more egg over them. The pastry dough box recommended 400 degrees for 20-25 min. I used that temp and in 20 min it looked dark golden and puffy. I truly regret that with my guests arriving early I did not take a photo before serving. My suggestion to those who thought the cheese too runny is to disregard the “Serve Immediately”. The cheese is really very hot and needs to set up a bit. I let mine cool for about 20 min. It was warm and gooey, but didn’t run all over the plate. While there are several steps in making this, none of them is h
Went the savory route, added finely chopped mushroom and spinach. My husband and boys nearly fought for the last bite. It was gone in minutes. :))) Success! Thanksgiving day appetizer. I’m adding a photo.
This is a wonderful appetizer flavorful and easy my guests gave rave reviews
I made this for a party recently and it got rave reviews (although I had leftovers…hmmmm). Super easy to put together and it’s an impressive looking appetizer. I used more than a few tablespoons of the preserves based on reviews I read. Next time I will use a stronger flavor for preserves, like maybe raspberry? Also I will remove the coating from the edge and top of the brie. The recipe doesn’t say to remove it but I didn’t like the flavor it added.
Thanks for the easy and delicious recipe. It was a big hit at Christmas Eve dinner. I read other reviews and follow these tips: – put cheese in the freezer 30 minutes before cutting. – use one can of crescent rolls, roll out & baste with beaten egg white. Wrap the dough over cheese wheel. Brush with egg white and sprinkle with brown sugar. It looks beautiful. I put some more jam on the side of the dish after baking since I didn’t taste much of jam in the middle.
Super easy. And delicious. Disappeared. Everyone thought it was elegant, and difficult. Might put more preserves under the Brie on the sealed side.
Awesome and simple.
Always a hit! I add more preserves than directed. I also add brown sugar and chopped walnuts to the inside. I use filo sheets and brush each layer with butter as I wrap it. Always delicious!