Jamie's Baked Brie

Jamie's Baked Brie

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Merrittorious 74

"My ex-wife Jamie's been making this savory Brie en croute since way back before we were married. I think she must have gotten the idea from a magazine, but I've never seen the recipe... I just wing it. It can be made with either puff pastry sheets (quick and easy) or phyllo sheets (more work, flakier shell). Serve with fancy table crackers or digestive biscuits."
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35 m servings 48 cals
Serving size has been adjusted!

Original recipe yields 25 servings



  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven.
  3. Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.


  • Cook's Note:
  • If you use phyllo, brush each layer with melted butter. This results in a crispier, fluffier crust, but takes a lot of work.


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I made this recently for a Christmas Eve potluck and it was delish! I forgot my grocery list at home, so I improvised a bit. I also don't like vermouth, so I used a dry white wine (a cheap sauvi...

Hints: Puff pastry sheets cut the prep time dramatically! You can sub the vermouth for wine or whatever floats your boat. I keep meaning to take pictures so this recipe gets more popular. It ...

This was good! I could not get a shallot to save my life @ the grocery store, so I subbed green onion, which I thought worked out nicely. I am a lover of garlic, but I think if I make this again...

Really good- I added a handful of chopped mushrooms and sauteed them with the shallot and garlic in a little olive oil before adding the vermouth and putting it on top of the brie.

I modified this, but wanted to rate the combination of the savory ingredients with the Brie, which was excellent. The shallot, garlic, white pepper, and sauvignon blanc (no vermouth) sauteed to...

Better and easier with puff pastry and walnut-studded mango chutney on top of the brie. Wrap pastry up over top of brie and make a decoration on top with the folded up pastry.

Amazing. Everyone raved about this and asked for the recipe! I used white wine instead of vermouth and puff pastry, not phyllo. Will definitely make this again!

The only tip I took from this recipe was....I did take the rind off the top prior to wrapping the brie. This makes an AMAZING difference! The brie melts soooo much better. I made it w the tradi...

This is a little tricky but really good.

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