Are you in need of something simple, tasty and quick to make? It doesn’t matter if you’re hosting a party, eating with your family or like me – enjoying a Saturday afternoon by yourself. I made this last weekend before I started packing for my Mexico trip. It was the perfect treat and one I had been waiting to make ever since I bought the makings at the grocery store. It’s – Baked Brie!
The back-story to this – I visited a good friend of mine, Marissa, in Memphis, TN a few weekends ago. She and her significant other were hosting a party at their house one evening and she whipped up this recipe as one of the snacks. It was delicious! I couldn’t believe I’d never made it before. When I returned home, I knew it was on the list of things to make. SOON.
Baked brie has many variations. I knew I wanted to use puff pastry, a mouth-watering rhubarb-berry jam and brie cheese. I wasn’t sure what other ingredients were needed/wanted in the recipe. I googled baked brie to see what came up and ended up with this recipe from Simply Recipes. I made some variations with ingredients which can be seen below:
Baked Brie:
Ingredients:
- 1 large sheet of puff pastry dough (Remove it from the freezer 40 minutes before you plan to use it and it’ll be perfectly thawed.)
- 1 wedge of Brie cheese – do not remove rind (I used a strong French brie, which turns out I didn’t enjoy as much as mild brie. Find the type of Brie you’d like best and use that.)
- Any sweet jam you can find and think sounds tasty (I used rhubarb-berry jam but any kind will work. Experiment!)
- Brown sugar to sprinkle
- Maple syrup to drizzle (The recipe calls for 1/4 cup, but I preferred to drizzle it on top which probably totaled only 2 Tbsp. You can do as much as or little as your sweet tooth desires.)
How to Make:
Preheat your oven to 350. If you haven’t already started thawing your puff pastry – get on that! It takes about 40 minutes, depending on the brand you use.
Once the puff pastry is ready to go, lay it out on a flat surface. Place the wedge of Brie (with the rind on!) smack dab in the middle. Spread on your jam as thick or thin as you’d like. I layered on a lot of jam. I like jam. You may not. You could even try a few flavors, perhaps mixing different types. Experiment. Come up with whatever makes your mouth water!
After you have the amount of jam on top you’re happy with, wrap up the jam-soaked Brie with the puff pastry. I didn’t make mine very pretty, but perhaps you’re more skilled. As long as it’s all folded in and the edges are pinched together, you should be good to go. But if you’re hosting a big group of people at party and you want it to be prettier – please feel free to do so.
Now you’re ready to drizzle and sprinkle! Drizzle the maple syrup on top – as much or little as you’d like. Follow that with sprinkling brown sugar. I had quite a few clumps of brown sugar and I thought it’d be fun to sprinkle a few of those on the top as well. Sprinkle away until you’re satisfied.
Pop the whole concoction onto a sprayed cookie sheet and bake it for 25-30 minutes. You know you’re done when the top of the pastry starts to turn a little brown. Let it cool at least 10 minutes or so before you dig in.
I ate mine with honey crisp apple slices, but crackers, stiff bread or other firm fruit would also work.
Enjoy!!!
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