Puff Pastry-Wrapped Brie


Three simple steps are all you'll need to make this simply delicious and elegant appetizer, featuring golden puff pastry oozing with melted Brie cheese.

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Bake: 25 minutes
  • Stand: 20 minutes
  • Serves: 6
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4 198



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

  • 1 (8-ounce) Brie cheese round

  • 1 egg

  • 1 tbsp. water


  1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.

  2. Beat the egg and water in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

  3. Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minutes before serving.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.

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Submitted by:
Sasha M.
Date: 10/30/2009

5 star rating

"All my guests loved this recipe and it was only three ingredients and three steps. I can't wait to make it again!"

Submitted by:
Natalie B.
Date: 11/3/2009

5 star rating

"I made this recipe twice using apricot preserves under the wheel of brie. It was a hit with all of my guests. My daughter in England even asked for the recipe. I could eat it every day. Yum"

Submitted by:
Sally C.
Date: 12/24/2009

5 star rating


Submitted by:
Maureen D.
Date: 5/5/2011

5 star rating

"Quick, easy appetizer."

Submitted by:
Pamnela M.
Date: 2/11/2010

5 star rating

"Made this as appetizer for my brother and his friend who came to town last night. They loved it. And it came out picture perfect. They even commented they wished they had a camera. Very tasty. Very easy. Definitely a keeper."

Submitted by:
Date: 8/23/2011

5 star rating

"Made this recipe about a year ago and since I had never worked with the Brie, I didn't take the wrapper off the brie, so needless to say, we were eating wax (paper). Will try it again this holiday season."

Submitted by:
Dana M.
Date: 11/26/2010

5 star rating

"I made this for last minute company and added 2 tablespoons of brown sugar, 1/2 tsp. cinnamon and 1/4 cup walnuts on the brie before wrapping it in the pastry and all my friends loved it!!! Nothing was left on the plate."

Submitted by:
Date: 12/10/2010

5 star rating

"Made this for pre-Thanksgiving dinner...big hit. Ment to put apple slices soaked in brandy but forgot to add them :) Only "hardens" pretty rapidly...but sure was good!"

Submitted by:
Marti Q.
Date: 2/24/2011

5 star rating

"When I need an appetizer this is always my first choice. It is so easy to do and everyone thinks it is beautiful and hard to make. My favorite add-ins are pepper peach preserves and candied pecans. The 2 flavors together are wonderful and add the brie and you have a real winner."

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