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What do you think about brie? Do you prefer it fresh or have you maybe tried baked brie? 

I bet now I got your attention and you are thinking! 

Anyone who tasted baked brie knows what the term fancy food truly means. 

I love cheeses and enjoy pairing them. There is nothing better than a beautiful cheese board with some berries and fruit. 

Brie is a soft-ripened cheese named after the district in northeastern France where it originated. It is usually made from either cow’s milk or sheep’s milk. While mild, it has many unfolding layers, giving it a delicious complexity.

The type of wine you choose will impact the flavors you perceive, making certain flavors pop more and suppressing others.

The younger brie you serve, the crispier wine you will need—and vice versa, more mature brie will be a true garnish to a more complicated wine. 

Typically, brie does very well with white wines, which are more acidic with lower tannins. So Chardonnay, Chenin Blanc, or Sauvignon Blanc would pair beautifully with your brie. Sparkling wines are also an excellent option. If you prefer a red with your cheese, select a lighter-bodied or fruity variety, such as Pinot Noir or Beaujolais. 

While I enjoy my brie fresh, my husband doesn’t seem to care for its’ aftertaste or texture. That’s why I mostly serve my brie baked. Puff pastry when properly baked looks and tastes like flaky buttery croissants and that oozing brie will never fail to impress your guests. 

One evening we had people over and I didn’t have puff pastry but had some cinnamon rolls, so I made an executive decision to carry out an experiment and wrapped and baked brie in the roll dough. Let me tell you, it tasted fabulous. Slight hint of cinnamon and brown sugar gave brie that aromatic unique spicy tang and from the appetizer category it quickly got bumped up to desserts. 

Ready for the recipe? 

Here it comes: 

Ingredients Needed: 

• 1 sheet puff pastry, thawed but still cold or 4 Annie’s Organic Cinnamon Rolls 
• All-purpose flour, for rolling
• 1 (8 to 12-ounce) round brie cheese 
• 1 large egg, beaten 
• Raisins 
• Honey 
• Baguette slices, apples or crackers, for serving

Step 9 Serve and Enjoy

Serve warm. Arrange sliced apples, baguette or crackers around the brie and serve immediately.

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Easy Baked Brie in Puff Pastry

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 1 sheet puff pastry, thawed but still cold or 4 Annie's Organic Cinnamon Rolls 
• All-purpose flour, for rolling
• 1 (8 to 12-ounce) round brie cheese 
• 1 large egg, beaten 
• Raisins 
• Honey 
• Baguette slices, apples or crackers, for serving

Instructions

1. Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with foil and set aside.

2. Dust a work surface with a small amount of flour. Unfold one sheet of puff pastry, roll it out with your rolling pin or unroll 4 cinnamon rolls and put the strips as close to one another as possible, roll out.


3. Place your brie in the middle, add your choice of toppings. Mine were raisins and honey. In the past, I used shaved almonds with honey or pistachios. Carefully wrap with dough forming a package. 

4. Transfer the wrapped brie to the baking sheet. Place the wrapped brie to the baking sheet. 


5. Brush with egg. Brush the pastry all over with the beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie.

6. Bake until golden-brown, up to 20 minutes. 

7. Allow to cool 5 minutes. I love cutting it early, while it's hot.  It will start oozing beautifully and you can catch it with a cracker or a slice of apple or have friends take a picture as you do it! 

8. Transfer to a serving platter. Foil will come off easily once your brie is baked. It needs to be transferred  while it's hot, so be careful.  

9. Serve warm. Arrange sliced apples, baguette or crackers around the brie and serve immediately.