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READY IN 40 mins

Brie Cheese Appetizer

Read Reviews (201)

"A light, fluffy puff pastry is filled with melted Brie cheese and hot fruit preserves. If you do not want a sweet wheel, you may substitute herbed cheese spread for the preserves. Baking times are the same for the substitution." — Susan Jackson

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Original recipe makes 8 servings Change Servings

1 (8 ounce) wheel Brie cheese
3 tablespoons apricot preserves

1/2 (17.5 ounce) package frozen puff pastry, thawed
1 egg white

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white.
Bake for 30 minutes, or until the pastry in golden brown. Serve immediately.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 20, 2003

This is always a hit!! I use a can of crescent rolls - it's definitely the best way - just roll out the rolls - & follow the rest of the recipe - wrap the dough to cover the cheese & bake. its awesome. (Also, crumble some brown sugar over the egg wash befor baking.)

—COOKIEFREAKK

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Most Helpful Critical Review

Feb 01, 2011

Very odd consistency...I liked it but most people who tried it did not like it at all.

—Steph

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265 Ratings

See other versions of this recipe!

Sep 03, 2006

This is SO easy to prepare, but it looks impressive and tastes divine! Everybody will love it -- and you, for bringing it. A few changes: CHEESE - I always use brie wedges because they're more readily available than the circles. They work fine. Even though I don't LOVE the rind when I eat the cheese raw, I leave it on in this recipe and it all just tastes delicious when cooked. Also, the technique of freezing the brie before you cut it in half works splendidly. PRESERVES - Don't hold back. I use about half an 18 oz. jar per recipe and, like I said, it tastes SO good. ALMONDS - Yes! Add the shaved almonds in between the sandwiched halves of brie and preserves. You'll love it! TEMPERATURE - 400* F works well for me.

—Lauren

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Jan 25, 2004

Everyone raved about this! I cut my brie in half and placed the preserves on the cut side. I made one with peach preserves, and one with 1/4 cup walnuts toasted in a tablespoon of butter and a tsp. of cinnamon then mixed with 1/2 cup of brown sugar. I rolled the puff pastry out with a rolling pin to stretch the dough for the two halves.Just be sure to seal the edges of the puff pastry well.I didn't brush it with egg and it was fine. You could use any kind of preserves and it would be fantastic. It went so fast,I should have made two more!

—GRAMMA GORGEOUS

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Dec 28, 2008

Loved, loved, loved this simple and elegant recipe! I actually used a 13 oz round of brie, and had plenty of pastry to cover. I was a little concerned about cutting the soft cheese in half, so I put it in the freezer while my pastry sheet was thawing. Cut beautifully. I used raspberry preserves, made beautiful pastry leaves and berries for the top, and served on a cake platter with fresh raspberries around. Wonderful! This would be terrific for the holidays. Thanks so much for sharing! Addendum 12/28/08: please note, I place the brie in the freezer only 30 minutes, I do not freeze it, just give it a good chill to set it up for easy slicing! Hope this helps clarify, Wendy

—Saveur

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Jul 11, 2004

This is by far the best appetizer recipe I've ever made and it turned out perfect! I made this for our wine club and people raved about it. I used a 19 oz. wheel of Bire and 6 Tbl preserves. To help keep the preserves from leaking out the sides, I scooped out a small amount of the brie from the center of one side and filled with the preserves. I also used two sheets of puff pastry using the egg white as glue between the sheets. It looked beautiful and thanks to all the egg white - no leakage.

—JULIE8000

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Jan 13, 2006

I made this for Christmas Eve. I used philo dough because that is what I accidentally bought instead of puffed pastry. I used 7 sheets and brushed each sheet VERY LIGHTLY with melted butter. I baked in a little hotter oven (400 deg) for only 20 minutes. Also sprinkled cinnamon sugar on the top before baking. It was delicous! Everyone wanted the recipe. Thank you, Susan!

—JOANNALU

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Jan 25, 2004

This is a very good brie recipe. Some advice, make sure you bake it on a pan that has sides, so that if the pastry brakes open, the oils from the cheese don't melt all over your oven (speaking from experience). 2 of the 3 times I have made it the pasty has broken open while baking, which makes it messy, but it is still worth making! It is a very yummy mix. I have received many complements on it. I think next time I will try using half a wheel of brie, so the pasty wraps around the whole thing and I can wrap it a little more loosely so that maybe it won't break! Good luck and Bon Appetite!

—Kat Mack

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Nutrition

Calories
286 kcal
14%

Carbohydrates
19.1 g
6%

Cholesterol
28 mg
9%

Fat
19.5 g
30%

Fiber
0.5 g
2%

Protein
8.6 g
17%

Sodium
264 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Brie Cheese Appetizer

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 286
Calories from Fat: 176

% Daily Value *
Total Fat 19.5g 30 %
Saturated Fat 7.9g 39 %
Cholesterol 28mg 9 %
Sodium 264mg 11 %
Potassium 74mg 2 %
Total Carbohydrates 19.1g 6 %
Dietary Fiber 0.5g 2 %
Protein 8.6g 17 %
Sugars 4g
Vitamin A 3 %
Vitamin C 1 %
Calcium 7 %
Iron 10 %
Thiamin 14 %
Niacin 26 %
Vitamin B6 5 %
Magnesium 4 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.