Baked Brie

Serves: 6–8 as an appetizer
Prep: 15 minutes | Bake: 20 minutes | Rest: 15–20 minutes

Ingredients

1. 1 wheel Brie cheese (about a 4-inch diameter and 8 oz), at room temperature
2. 1 sheet frozen puff pastry, thawed
3. ½ cup dried cherries, coarsely chopped
4. 2 tsp fresh thyme leaves, plus more for garnish
5. 1 tbsp unsalted butter, melted (OR 1 egg, beaten with 1 tsp water, for egg wash)
6. Crackers, sliced baguette, or crostini for serving

Instructions

Step 1: Prep the oven. Position a rack in the center of the oven and heat to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2: Prep the cheese and pastry. Slice the top rind off the Brie and discard. On a piece of parchment, gently roll the thawed puff pastry out to a 12-inch square. Cut two 6-inch rounds—each should be comfortably larger than the Brie wheel.

Step 3: Layer the cherries and thyme. Place one pastry round on the lined baking sheet. Sprinkle half the chopped cherries and half the thyme in the center, leaving a clear border around the edge.

Step 4: Add the cheese. Set the Brie rind-side down directly on top of the cherries and thyme, so the trimmed, cut side faces up. Scatter the remaining cherries and thyme over the exposed cheese.

Step 5: Enclose. Lay the second pastry round on top. Press out any air, then crimp and pinch the edges firmly to seal the cheese inside. Brush the top and edges with melted butter (or egg wash, for a deeper shine).

Step 6: Bake. Bake for 20 minutes, until the pastry is puffed and deep golden brown.

Step 7: Rest and serve. Let it cool for 15–20 minutes so the cheese sets slightly and won’t flood the plate. Garnish with extra thyme leaves and serve warm with crackers or bread.

Chef Tips

1. Room-temperature Brie melts evenly in the short bake time. Pull it out of the fridge 30 minutes before.
2. Seal it well. Any gap in the crimped edge becomes an escape route for molten cheese. A dab of water along the border helps the two rounds stick.
3. Cut a small steam vent (or a few pricks with a knife tip) in the top if you want an extra-crisp crust.
4. Chill before baking if your kitchen is warm—10 minutes in the fridge firms the pastry and gives you a better rise.
5. Swap the fruit: dried cranberries, chopped dried figs, or apricots all work. A drizzle of honey or 2 tbsp of toasted, chopped pecans in the top layer is a nice addition.
6. Make ahead: assemble up to 8 hours in advance, keep covered in the fridge, and bake straight from cold, adding 3–5 minutes.