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Baked brie?

Any favorite techniques to this simply but delectable dish?

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  1. I love to bake Brie and do so every holiday chance I get... I vary mine but what seems most popular is: I buy my brie at Trader Joe's. Have one in your 'hood? Double Cream, and very ripe but not stinky - then I wrap in a pie shell. The pie shell thing is tricky. I only get Pillsbury (no lard), defrost, then roll out onto my kitchen table. I add a little flour so as not to stick. Then I line the tin/dish w/ the rolled out pie shell, add a little herbed cream cheese (sometimes), jared and herbed artichoke hearts and sun dried tomatoes in olive oil then wrap in either the pie tin or a glass pie dish.
    Top w/ a couple more sun dried toms and a little basil. Bake until golden brown and cheese is bubbly YUM! One time I wrapped a whole portebello mushroon laced with garlic and the cheese. Another yummy thing - instead of savory, make it sweet. Add a little marscapone, liquor (?) brown sugar, dried fruits or fresh sliced apples, then bake - yumm-o! Savory serve- w/brushetta or large croutons. Sweet, serve with Carrs oatmeal biscuits. :)KQ

    1. Wow, Kitchen Queen makes very fancy baked brie in comparison to me! I wrap mine in puff pastry or sometimes if I'm really lazy in pillsbury crescent roll dough.

      I almost always put fresh fruit in the top, raspberries or strawberries usually. But sometimes I'll do a spread of jelly and a sprinkling of nuts, the most successful of which was pear jelly with slivered almonds -- yum.

      2 Replies
      1. re: Adrienne

        Hi Adrienne-
        I used to have a recipe for baked brie with apricot preserves in crescent roll dough, but I can't find it for the life of me! I was excited to see that you made something similar!
        Do you use a whole roll of dough? What size brie do you use? How long do you bake it?
        If you have the written recipe, could you send it to me at lynn0913@hotmail.com? I would really, really appreciate it!
        We don't usually have bigThanksgivings, but this year my family is getting together with my husband's family and I would like to make this.
        Thanks so, so much! Bastet

        1. re: Bastet

          Hmm something finally happened with chowhound that made your post from 2 years ago pop up for me! Sorry! I really don't have proportions anyway, I just buy a small-ish round brie and one or two tubes of crescent rolls, and i bake it until it looks brown... sorry, that's not much method after 2 years of waiting for a response ;)

      2. A friend of mine tops it with pesto and bakes it. Served with Paris toast and you're in business.


        1. I usually do savory. Ham, roasted peppers, wrapped in puff pastry.

          1. Spread mango chutney on top, wrap in puff pastry, bake until pastry is golden brown. Make sure it cools at least 10 minutes before serving, otherwise the cheese oozes everywhere.

            1. Use a full wheel of brie, top with homemade cranberry sauce, then wrap in puff pastry and bake until golden brown. A quick crowd-pleaser.

              1. I top a round of brie with a mixture of maple syrup, brown sugar and pecans (or slivered almonds), then bake it until the pecans are golden.

                1. Simple: whole wheel, not wrapped in anything, sprinkled with a generous amount of brown sugar and slivered or sliced almonds. Bake until the sugar is bubbly and the nuts are toasted. I absolutely love this, and it's always devoured.

                  1. I like to wrap the brie with salmon lox, then filo or puff pastry, and bake.

                    2 Replies
                    1. re: Infomaniac

                      how does the salmon part come out when you do this? does it cook through?

                      1. re: Adrienne

                        The salmon slices are thin to begin with, and I'm baking at about 350 degrees for 20 mins. so I imagine it has cooked through. Never really thought about it though.

                    2. I love baked brie- I usually top it with raspberries/blackberries then wrap in puff pastry and bake. I then serve it with cut up apple wedges in place of crackers! Delicious- makes me want to make one for dinner tonight

                      1. Similar to other replies, but this is how I usually do it:

                        Top wheel of brie with apricot preserves and then wrap it in puff pastry and bake until golden. Delicious!

                        Another variation I have done is topped the baked brie with crumbled blue cheese, drizzled with a fig/port wine reduction, then sprinkled with some fresh chives.

                        1. Carmelized onions!
                          I've been using a recipe off epicurious for years now that is fantastic. In short, you get a wheel of brie, a round loaf of bread , onions, thyme, white wine and a dash of sugar.

                          Depending on if you get a small or large wheel, will determine the amount onions, anywhere between 4 and 8 onions.
                          Carmelize the onions. Dice the onions and sautee with a tablesspoon of butter for a good half hour over low heat, constantly stirring.

                          Add 1/4 cup of white wine and keep stirring. Add some chopped fresh thyme and a tsp of white sugar. Keep stirring for another 15 minutes until a rich, golden color.

                          Now, slice the top layer of skin off the wheel of brie. Cut a hole in your round loaf of bread and hollow it out so the brie sits inside, with a 1/4inch of space on top for the onions.
                          Put the carmelized onions on top of the brie. Bake at 350 on a cookie sheet for half and hour.

                          It's almost like a fondue. I use baguette slices on the side for serving.

                          1. The simplest: Wrap in puff pastry. Bake till golden. Transfer to a nice plate and pour some honey on top. Serve with crostini or crackers. Bask in the complements of your guests. Tip: make 2. It seems one is never enough. This is great for parties because it takes maybe 45 seconds to prepare (not counting the time it bakes).

                            1. 1/4 cup apricot jam, 1/4 cup spicy red pepper jelly wrap in puff pastry, bake and serve.

                              1. I use all-butter puff pastry (from Dufour), wrap a wheel of French Brie, first topped with a layer of FIG jam. For a big party, I buy a 2 kilo (almost 5 pounds) wheel, and cut some leaves from the pastry to decorate the top, then brush the shebang with an eggwash. No matter how many or few guests, it's gone in sixty seconds.

                                1. Pears poached in simple syrup, toasted pecans. Wrapped up in butter brushed phyllo and baked for about 20 minutes, until phyllo browns. For savory, I'll always be a huge fan of the roasted garlic/brie combo.