Recipe By Nancy Vejvoda
Published Dec 23rd
Prep 5m Cook 20m Additional - Ready In 25m
Servings 8 to 10 servings Calories 281.3

This wonderful, light puff pastry is filled with melted Brie cheese. Serve with crackers on the side.

Recipe Ingredients

  • ½ (17.5 ounce) package frozen puff pastry, thawed
  • 1 (8 ounce) wheel Brie cheese
  • ¼ cup sliced almonds

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
  2. 2 Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
  3. 3 Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.

Nutrition Facts

  • Calories 281.3
  • Carbohydrate 14.5 g
  • Cholesterol 28.4 mg
  • Fat 21 g
  • Fiber 0.8 g
  • Protein 8.7 g
  • Saturated Fat 8 g
  • Sodium 254.7 mg
  • Sugar 0.4 g

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  1. This is such a great basic recipe for baked brie. There are some other recipes on this site, but this is the most basic. I've added preserves, dried fruits, and different toasted nuts... all work great. I love brie but the rind always bugged... so I remove it. I know there are some cheese connaisseurs - Read more ...
  2. It's essential that you completely enclose the brie in the pastry dough! Mine must have had a small crack or hole...because when it came out of the oven..all of the brie and almonds had made this lovely crunchy mass next to the puff pastry mound and had left barely anything in the inside of the - Read more ...
  3. This recipe was wonderful with a couple modifications. I mixed the almonds with an apricot/crushed pineapple sauce I made. Then I added a teaspoon of dijon mustard to the sauce. I used reviewer Veronika's suggestion about freezing it before baking. WOW! It came out looking and tasting so wonderful.Thanks idea Nancy.
  4. This is just heavenly. I don't use the almonds, and I spoon plenty of apricot preserves over the brie before wrapping and I think this adds the extra kick it needs. Also, for those of you willing to try, this recipie works well with phyllo dough. Just brush melted butter over top of brie, then - Read more ...
  5. Easy, I used refridgerated crescent rolls instead of puff pastry.
  6. Recipe requests started flowing after the first bite!! I used a 14 oz. round of brie, added 1/2 cup pesto and toasted the almonds. The pastry fit perfectly with the larger round of brie. It was impressive in both presentation and flavor. This is a keeper. It looks pretty in a fluted style tart dish.
  7. This is fantastic as a Christmas appetizer. I have made this four times already this month! It is fabulous. I fill the centre with seedless raspberry jam (I put the jam through a sieve) and fresh rasberries. Once the brie is enveloped with the pastry I brush it with a beaten egg before baking. I - Read more ...
  8. This recipe is fabulous!!! I filled mine with apricot preserves along with the almonds and brushed with egg whites as suggested! Thank you so much to Veronika for the tip on freezing before cooking! The pastry came out wonderfully cooked and the cheese was perfect! This was THE hit of our party!
  9. Awesome recipe! I used seedless raspberry preserves and toasted slivered almonds, garnishing with fresh raspberries. It was wonderful and everyone raved about it. The only thing I would do differently is reduce the amount of puff pastry as I wrap it. I brushed it with butter, but I think the suggestion to use egg white - Read more ...