This Baked Brie was a wonderful Holiday appetizer!! I used Raspberry Jam - it was perfect! Thankyou!!

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.

A variation my mom taught us growing up was to use the crescent rolls and chunk of smoked gouda. Totally different flavor along the same idea, and it's wonderful.

Hi Elise,
I've wandered over from IMBB... your pomegranate jelly photo is beautiful! Pomegranates are a passion, and yet I've never had their jelly before; I must amend that soon.

However, this saucy photo of your baked brie is even more tantilizing (I think this photo is the definition of "food porn"). I look forward to unleashing your baked brie recipe on the fam over the holiday (with jam-oh!).

Take care and happy cooking,

Hi Michael - smoked gouda in the crescent roll? Wow. That would be good.

Hi McAuliflower - ya know, I never thought about the photo that way, but you are right! :-) Let us know how everyone likes it!

I have never made this before but am wanting to make it for New Years Eve party. My family is not into sweets has any one made it with garlic in some way before am not sure how to get the flavors to mix.

Thanks for your help!

Do you have to remove the rind before baking?

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!

Thanks Sherry, that sounds delicious!

Elise, I make a similar dish with puff pastry. It is much easier to use than most people think. I also use canned whole cranberry sauce instead of jam or jelly. It's great at Thanksgiving. If you try it this way, omit the syrup and sugar and instead just brush the top of the puff pastry with water, egg white or butter.

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?

Thanks.

Love this web site, wonderful pictures and recipes. Thank you

Just made this for thirty and it was a smash hit. Thanks for the idea.

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 use dried sweet cherries (not pie cherries), that I soak in Madeira with my brie and puff pastry. Just soak the dried cherries (found in most grocery produce departments or with the other dried fruit) for a few hours, drain (save the Madeira for use to deglaze the pan after fixing chicken breasts or ANYTHING!), then sprinkle around the brie after it is baked. My 30 guests went through two large bries with the cherries before dinner.

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 Jennifer -ooo, that sounds great - apricot preserves and toasted almonds. Thanks for the idea!

Hi Delores - Another great idea - dried sweet cherries soaked in Madeira. Yum, thank you!

Hi Rose - definitely do not separate the rolls! Just lay out the sheet of dough.

You can also use 1 piece of refrigerated pie crust like Pillsbury and it comes out good too. I just wrap the pie crust around the brie--it's easy! Thanks for the terrific ideas!

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!

I tried this and it didn't work--the brie melted, but dough never cooked. Fortunately I had only put the dough on top, so when I saw that it hadn't cooked (literally it was raw) I just lifted it off the top and threw it out. In the end I served the melted cheese and jam on walnut bread, the whole thing was eaten with enthusiasm, and no one was the wiser. But where did I go wrong with the dough? I used standard Pilsbury Crescent. I would appreciate any insights. Thanks!

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.

My sister-in-law makes this all the time. The only difference is she slices the brie in half and adds the jam to the middle before wrapping it in the pastry dough. That way you get some jam in every slice and it doesn’t stick to the dough when cooking. It's so easy and tastes divine!

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 make the brie with the pillsbury cresent rolls and put red pepper jelly inside it....I also add some more jelly to the top when it's done cooking.

I make this for many parties...and it ALWAYS disappears!

deb

With red pepper jelly- did you put anything else in other than the jelly?

Also- did you remove the rhine?

I just put red pepper jelly inside...I didn't remove the rhine....
I added extra jelly on top! It's great!

It has that sweet/hot taste!

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

Hello all.
I have never made this. Im not sure when using Brie if I have to remove the outside hard layer, rind? Thanks

Hi. I have what may be a silly question, but here goes:

I've seen baked brie recipes in the past and have always been very intrigued (it sounds so, so good), but I've shied away from trying it because I can't figure out how it's served. :)

Can you tell me how this is eaten? You mention crackers and apple wedges, but what about the crust? Do you cut this into wedges? Just scoop up a bunch of the melty cheese? Help! Help!

I'd like to serve it as part of a lunch/appetizer buffet for my sister's baby shower. Would it lend itself well to that, or would it be better enjoyed as a "crowd around the platter feeding frenzy" kind of dish?

Thanks for any insight you can give me!

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!

Awesome recipe! Everyone LOVED it!! I used Huckleberry Jam. Dee-lish. Thank You

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

My mom made a similar dish for hundreds of people at my wedding, and people loved it so much I almost didn't get any! (and my husband didn't:) we didn't cook it with the jam inside, just the brie with puff pastry pinched together into an open circle on top, coated with egg yolk. We poured peppercot jelly (apricot and jalapeño jelly) through the hole on top afterwards. My family loved it so much that we made it again for Thanksgiving. Absolutely irresistible!

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 have made this baked brie before but i love to add some chopped walnuts on top of the jam layer before wrapping in the pastry. The flavor of the nuts is amazing with the sweet jam and buttery brie!

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!

This sounds wonderful! I'm hoping to make this tonight for our Knitting group. My step-mother used to make something similar. I don't remember which cheese she used (probably brie), but she spread Oktoberfest mustard on top, in place of the jam. Oktoberfest mustard is a sweet mustard, and it was delish!

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!

This was a great recipe. I substituted the rasberry jam with apple garlic jam. It was awesome.It was savory, sweet and delicious.