Baked Brie in Puff Pastry With Roasted Garlic
Looking for a delicious and easy savory appetizer? Baked Brie in Puff Pastry With Roasted Garlic is creamy, packed with flavor, and a sure-fire hit at your next party.
A recipe title like that gives me a culinary chick boner.
Garlic? Check.
Cheese? Check.
Carbs? Check.
This is an easy appetizer that takes very little hands-on time. I’m all for the lazy hors-d’oeuvres that look fancy, but don’t take much effort on my part.
This dish has super creamy brie cheese topped with roasted garlic and wrapped in puffed pastry. I mean, c’mon. This is pure joy on a plate.
Do You Take The Rind Off Brie Before Baking?
I don’t. That takes more effort and while I don’t love the rind when eating brie cold, it’s totally delicious when warm. Additionally, removing the rind may cause some cheese oozage when baked.
Also? Oozage needs to be a word.
Brie comes in wheels (rounds) or wedges. Feel free to use whichever you prefer or have access to in your local grocery store. For this recipe, I used an 8 oz wheel.
If you go with the wedge shape, you get the added bonus of your baked brie looking like an old dude’s bulge in a Speedo.
What to Serve With Baked Brie in Puff Pastry
Crackers and mini toasts are the best delivery method to get this deliciousness into your cheese hole. What kinds of cracks go best with baked brie? Something hardy that won’t break easily is best. I prefer organic Triscuits when I can find them, or Carr’s Whole Wheat Crackers.
And while most people devouring cheese wrapped in carbs aren’t thinking “how can I lighten this up”…veggies are always a nice choice as well. A strong and crunchy veg like celery or slices of cucumber would work best.
If you’re looking to make a bitchin’ cheese board, add some fruits (grapes and apples work great) and nuts like cashews or almonds.
How to Make Roasted Garlic
Gah, is there anything yummier than roasted garlic? Oh, wait, yeah roasted garlic and brie. This post will walk you through how to make roasted garlic in your regular oven, Instant Pot, or toaster oven.
How to Make Baked Brie
*A detailed and printable recipe is at the bottom of this post.
Lay your thawed puff pastry on a parchment lined baking sheet and place the wedge/wheel of brie in the middle.
Squeeze your roasted garlic bulbs over the cheese until the individual cloves come out.
Fold one side over. Then the other side, and repeat until you have a nice little carb covered piece of brie. Stand back, because actual sunshine and rainbows may start shooting from the center of the baking sheet.
Optional: lightly brush a whisked egg over the top with a pastry brush. This will give your baked brie in puff pastry a nice little golden top.
Stained baking sheets mean you use them. Pristine baking sheets mean you’re a psychopath. FACT.
Bake for 25 minutes. After cooking, let it sit for 15 minutes, and then serve with crackers and/or veggies.
Pro Tips/Recipe Notes
- You really do want to give the baked brie a chance to rest/cool for 10-15 minutes before serving. This makes it easiser to handle and won’t accidentally stick to the roof of your mouth like a cheesy piece of hot lava.
- Don’t think that brie is a hoity-toity cheese; there are tons of affordable wedges of brie for $4-6. Additionally, this recipe for Baked Brie and Puff Pastry only uses one puff pastry sheet, and they come two to a box. Use the other sheet at a later date to make your own amazing (and fast) Savory Puff Pastry Sandwich Bake.
Variations
- Follow the same directions as above, but if you want something sweet, add some Easy Strawberry Jam or Orange Cranberry Sauce prior to baking. Or drizzle a few tablespoons of honey on top of the brie. Sprinkle with sliced or chopped almonds.
- More of a savory person (me too)? Add fresh jalapenos or jalapeno pepper jelly for a fun and zesty version.
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Looking for a delicious and easy savory appetizer? Baked Brie in Puff Pastry With Roasted Garlic is creamy and a sure-fire hit at your next party.
- 1 frozen puff pastry thawed for 20-30 minutes
- 8 oz brie wheel or wedge
- 2 heads garlic
Preheat oven to 400 degrees.
Lay your thawed puff pastry on a parchment lined baking sheet and place the wedge/wheel of brie in the middle.
Squeeze your roasted garlic bulbs over the cheese until the individual cloves come out.
Fold one side over. Then the other side, and repeat until you have a nice little carb covered piece of brie. Optional: lightly brush a whisked egg over the top with a pastry brush. This will give your baked brie in puff pastry and nice little golden top.
Bake for 25 minutes. Let it sit for 15 minutes, and then serve with crackers and/or veggies.
This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself.
This recipe was originally published in December 2012. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable. For reference, this is one of the photos from the original post:
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As I scrolled down I got to the pic of the wrapped brie and thought to myself, “That looks like a dude’s junk in a speedo.” Then I read your next line. Love it when you have those moments when you realize you’ve found your kind of people 🙂 Great recipe!
lol. love how only you would be able to make that delicious recipe funny! Thanks!
Seriously though, I’ve always wanted to try the brie-pastry appetizer, but never knew how you served it…b/c most recipes don’t say or show you!
I am not gonna be look at a hunk of brie the same again…..THANKS! =)
You are too freakin’ funny!!!
This looks awesome. I love Brie in any shape, size or form. I love doing the wrapped brie, cuz it’s so stinkin’ easy, and like you said, looks pretty impressive. I like to sometimes put a layer of orange marmalade, or apricot jam over it before wrapping it. Yum!!
That looks amazing and is my kind of dish!! We have a Trader Joe’s in Houston so I am jotting this down now and will be making this for Christmas Eve! Or Christmas Day evening with wine and a good movie!
Haha! You crack me up. We used to make this in college when we had “fancy” wine parties. This stuff is delicious. It is also good with mustard.
Hmmmm. looks yummy and easy too!
and the Speedo-bulge will get me thru the rest of this craazy day!
hmmmmm so going to try that!
If Alton Brown says it’s ok to use frozen puff pastry you should never need to apologize for it.
Mmmm… Sounds so tasty! Thank you for the great recipe! -Marci @ Stone Cottage Adventures
I laughed out loud…Speedo bulge ….hahhaaa…so funny and don’t you know when I serve this on Christmas Eve, I’ll be giggling. 🙂
Holy COW!!! How did I miss this one? YUM YUM YUMMO!!!!!
And yes…never apologize for frozen puff pastry…..nobody else does!
I TOTALLY want to try this deliciousness! However, I’ve never had brie! I’ve always been scared to try it! There are some NASTY cheeses out there! Which kind of brie did you get for this? Apparently not all brie is the same. 🙂 Thanks!
Just a normal mild brie would be fine. A good “starter” brie is the President brand found in normal grocery stores. It isn’t very fancy and real cheese snobs will look down their noses at you, but who the heck cares. Great way to try it out at a low price point.
I picked up the ingredients while shopping today! I can’t wait to serve this with our popcorn tomorrow night! (Our popcorn dinner night is always on Sunday! One of fave nights of the week!) This week will be EXTRA special!
You had me at puff pastry! Looks really good and easy!
Well now I’m only going to bake brie wedges. Maybe I could find some sort of inappropriate crackers to serve it with? Either way, this is such an easy and tasty appetizer, it’s definitely going to be in heavy rotation on our holiday table.
This is amazing! Pure umami heaven and will be perfect for our Christmas evening, when we always indulge in a little cheese and wine treat. Thanks for an amazing recipe!
Happy baking friend!
Is there a way to make ahead? I’d like to serve it warm but I work thanksgiving morning and will be comibg home packing up the food and kids then heading to mom’s house. Do I bake it them warm it back up before serving? Or just wrap and bake before I leave the house? Its a half hour drive so it woukd have plenty if cool time
If you will have access to an oven when you get there I would wrap it all up and bake it there.
It is best if you let it cool for 15 or so minutes, so you could bake it RIGHT before leaving and then don’t completely cover it on the drive. If you put a lid on it you’ll get a ton of sweaty condensation which will make it soft instead of flaky.
I actually made two of these. One with the roasted garlic and one with orange marmalade. Both were delicious. Heck the brie alone would’ve been yummy!
Ohhhh I don’t usually like brie with sweet flavors but marmalade sounds yummy! So glad you enjoyed it!
Sarah-I have tried many of your recipes and loved them, but this one is something special. My guests are late and if they don’t hurry, I will eat it all before they arrive. Someone (not naming names, husband) bought filo dough instead of puff pastry and it’s still good. Would recommend using a few sheets since it’s much thinner and don’t use much egg, I had to pull off a bit of that bc it burned likely due to the flakiness of filo. This will be in the rotation for life. Is it wrong to eat this as an entree? Asking for a friend….
I know I had you at cheese and garlic girl. Love that you were able to adapt it given someone’s lack of attention to detail…