I just made this for my mother on Mother's Day.
She absolutely LOVED it!! I loved it, and so did the rest of my guests. This is so easy to make (I used Apricot preserves), and it is so delicious. I cannot wait to make (eat) this again. Thank you for such a wonderful recipe.

For a non-sweet brie recipe: spread sun-dried tomatoes on the brie, wrap in pastry dough (crescent rolls, pie crust, etc.) and bake. Enjoy!

I plan on making this for an office lunch potluck. Can I make this the night before and keep in the fridge until next day lunch time?

Hi Whinnie, I don't recommend making it the day before. Even if you reheat it in a microwave, the pastry will be mushy. The best way/time to eat it is when it is still warm out of the oven. ~Elise

I also make this dish with puff pastry, using apricot preserves and toasted almonds (no syrup and sugar and we cut the rind off). It's the most delicious appetizer ever. Every guest who's ever had it raves about it.

I'm thinking of trying the crescent rolls, brie and cranberry sauce for turkey day appetizer. Do you separate the individual crescent rolls and lay it out in one big piece on the cookie sheet? (Yes, you should worry that I am cooking anything since I can't figure this out.)

Hi Rose, no you do not separate the individual rolls. Just lay it out in one big piece. ~Elise

It was awesome. I was in love when I first looked at it. I made it for my wonderful hubby and he loved it too. Thank you!

Interesting. I haven't checked the temp but that's not a bad idea because it's kind of a ghetto oven. Except, I have made Pilsbury crescent rolls in there before at 350 and had no problem. Plus, it was definitely very hot because the brie melted all over the place. Maybe it is only heating from the bottom? Anyway, good site, thank you.

Mmmmm what a delightful idea. I love brie and i'm sure its devine with the sweets but I'd love to go a savory route and try it with garlic or something.

My mom has baked brie just by itself and has also roasted a head of elephant garlic and then topped the melty brie with it, and let me tell you it's like heaven. Mmmm! I'd love to try roasting garlic, topping the brie with it then wrapping the whole thing in pastry dough... Ooh I cant even think about it - it's making my mouth water!

I made it for my French class on our last night senior year. Great recipe. Very good.

Hi Elise! Just wanted to say thank you for responding to my question so quickly. The shower was last weekend, and I followed your recipe exactly (except I used apple butter rather than raspberry jam)...it was by far the most raved about dish!

Thank you so much--I'll be serving this again!

Danielle, I think the problem you were having with the cheese melting is because you didn't wrap the dough all around the cheese. The cheese is going to melt faster than the bread can bake, so if you don't wrap the dough all around to keep the meltyness inside, it's all going to run away before the bread bakes. If you try again wrapping the dough all around, I bet it would work

I just wanted to say that this baked brie has become my go-to appetizer recipe. It's easy to make and is a guaranteed crowd pleaser. Thanks!

I too have always been intrigued by baked brie recipies but assumed it would be too difficult. Sooo wrong! Thanks Elise, for a great, (easy!) one. I used the prepared crecent rolls for my New Years eve appetizer to save time, but did the following. Split a round of brie in half to make one half sweet, one half savory. Sweet, I followed this recipie but sliced it crossways & added chopped pecans & raspberry jam in the middle, reassembled then wrapped it. Savory, I split that half, added a layer of thinly sliced figs, reassembled, topped with carmelized onions (olive oil, butter & brown sugar), wrapped & baked. The cheese didn't melt completely before the crust browned, but that was ok because then it was able to be sliced into neat soft wedges held together by the crust. So popular, tasty and good with crackers, granny smith's & figs, we never made it to the main course! Thanks a million!

I'd like to comment on the rind... we decided to remove the rind from the recipe we made last Monday. Bad idea! I think the rind helps hold the gooey cheese in.

While ours tasted wonderful, it started to ooze out of the pastry about half-way through the cooking time, so we transferred it to a glass dish.

I would recommend buying a Brie with an edible rind for this, or removing the rind and placing it in a dish where the melted cheese can stay as it melts.

Ours tasted delish, but wasn't near as pretty as it could have been!

The rinds on soft cheeses like brie are completely edible, no need to remove it. ~Elise

Thank you!!! I'm not a very good cook, but when I took this to a card party, where each of 10 couples brought an appetizer, our brie was the only one totally gone. I'm serving it again today. Travelinkid

Thanks so much for this recipe! I just recently stumbled across your website and I love it. I have made baked brie before but I usually use the Pillsbury pie crust. I saw someone posted a comment saying they used apple butter instead of the jam/jelly - what a great idea! I am going to try that the next time I make this. I've also put sliced granny smith apples on top of the cheese before covering it in the pie crust. Great recipe that everyone devours!!

Anotber variation to try is with Lingonberries. I baked the butter brushed pastry wrapped brie. Then when serving I spoon Lingonberries on top so that it runs over the top and sides. Accent with a parsely leaf...pretty and tasty. A favorite!

I make this recipe pretty often and I most recently made it on New Year's Eve. It's super easy. I agree with a previous poster, I think it's best to slice the brie in half lengthwise and put your fillings in between both halves and then wrap it with the dough. I use brown suger, honey, and whatever nuts I have on hand. This year it was almonds. This is a simple, versatile, and yummy appetizer. Enjoy!

I can't wait to try this. But .... aren't there are all different size wedges of cheese? Can you give me an idea of the equivalent size I should use? Thanks.

It's easiest to do with a round rather than a wedge. But just use the size you want. You will have excess dough in any case. ~Elise

For a spicier version. Try using jalapeno jelly! Serve with pears and apple!

Hi Elise,

I have eaten Brie baked but without the pastry shell coated with a bit of olive oil and I think almonds? Your sweet recipe looks great! Now I will have to buy one of those large rounds of brie at Costco.

I have made this with many types of jelly, pineapple, cranberry, raspberry and tabasco, and the hot pepper jelly wins hands down. It can be made with either puff pastry from the freezer section or crescent rolls (I prefer the puff pastry). One tip, if you only have real maple syrup it can make the top burn in a small oven. Next time I'm going to add sliced almonds as suggested.
Best appetizer ever.

I make a savory version using a good pesto on the Brie and using an egg wash on the puff pastry. Serve with apple slices, pear slices or crackers. Yummy. I plan on trying your sweet version soon.

I have never seen, eaten, or even heard of this before. Judging by the comments, I'm missing out on one of life's pleasures!

This is the second thing I'm eating once I've recovered from surgery and my medical dietary restrictions (brilliant, I know). Right after a milk-shake.

I have made this on several ocassions for my classmates in my graduate program and each time more and more people hound me for the recipe. I usually forgo the crackers entirely and just get a bag of mixed apple slices to go along with it, but most people just cut a wedge out of it and go to town!

I made this dish for a christmas party and it was so good... but maybe use fresh berries? The frozen ones were a little messy:)

Hi Jill, Hmm. The recipe calls for using jam or jelly, not berries, fresh or frozen. If you do use whole berries, I would suggest macerating them in sugar first, so that a sweet syrup develops. ~Elise

I made this for my family last night for our weekly dinner and they gobbled it up in less than 15mins. I made mine with a raspberry chipotle sauce and just brushed it with butter. It is definately a new family favorite and it is so pretty!

Aaargh - any sort of new year's resolve I may have had to eat healthily has just crumbled... That looks astonishingly good.

Elise, what kind of crackers do you recommend serving with the brie? Do you recommend crackers that are a little more bland, salty, wheat, sesame? I went to pick out crackers for the brie and wasn't sure what goes best. Thank you! Can't wait to make this for Valentine's Day!

Great question. Personally I would shy away from salty crackers, for my taste a fairly bland cracker would do to show off the flavors of the brie and jam. But really it's all up to your taste and what you like. ~Elise

I make baked Brie often. It is always a big hit. I am making one tomight for a reception for our Philharmonic. I have enjoyed the remarks..I think I am going to go for the apricot/almonds tonight. About the cheese being too oozy. I have suffered this also. Be sure you cool the Brie off the pan you bake it in. I use a cookie sheet that has an open side. I use pam for the pan. Sfter baking I wait 10 -15 min's then gently slide the brie onto a dish. The pan continues to hold the heat in the cheese. Let it rest at least 30 minutes. It will cut more easily, still be soft and wonderful. I use puff pastry, be sure when you wrap the Brie that you use water to seal the edges together and bake with this side down. LOVE this appetizer! Luanne

This has become a staple at my parties - a HUGE hit! I basically do the the same as you, but instead I take the individual croissant rolls and cut the brie into pieces and place in the croissoint, put jam on top and close up the croissant. It's its own little app. and does not need crackers. Easy to prepare in advance and then just toss in the oven when the time is right. Everybody asks for the recipe. I've never tried it with maple syrup and cinnamon (sounds amazing) - I beat an egg and glaze the tops before they go in the oven. Yum!!