Baked Brie with Apricot Jam

Recipe by Susan Reid

Crisp on the outside, warm and spreadable, this sweet and savory appetizer that is always the star of the table. Our Fast and Easy Puff Pastry recipe works just fine for this, or you can use a box of store-bought pastry from the freezer section.

25 mins
25 to 28 mins
50 mins
16 servings
Baked Brie with Apricot Jam


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 450°F.

  2. Cut one-quarter of the pastry from the finished recipe, then wrap and reserve for another use.

  3. Divide the remaining pastry in half and roll one half out to 1/4˝ thick. Take a 7˝ plate, invert it over the pastry, and cut out a circle of dough with a sharp paring knife. Repeat with the other half of the dough. Set aside with any scraps of dough to cut out decorative shapes for the top.

  4. Fold the pastry up and around the cheese, making pleats in the dough as necessary. Use a little water to seal the pleats together. Spread the preserves on top of the cheese.

  5. Brush the outside inch of the second circle of dough with water and place it, wet side down, over the cheese. Smooth the edge of the top dough around the pleats, patting them to seal.

  6. Cut out any decorations you like from the scrap dough and place on the top of the Brie, using water to adhere them to the surface.

  7. Place the cheese on a parchment-lined baking sheet and brush all over with the egg wash. Bake for 25 to 28 minutes, until the pastry is a deep golden brown all over. Remove from the oven and let sit for at least 15 minutes before transferring to a serving plate and serving warm.

  8. Refrigerate any leftovers wrapped well.

Tips from our Bakers

  • You can also make this appetizer with Camembert. We tried it, and it was delicious. Just be sure the whole thing is cooled to lukewarm before you slice it, otherwise the cheese will run right out.
  • This whole procedure works just the same way with a full kilo (2.-pound) wheel of brie, but you'll want a third sheet of puff pastry to have enough dough on hand for decorations.
  • To make a simpler, square shape as shown in the photo, roll the pastry to a 13" square 1/4" thick. Place the wheel of cheese in the center. Spread the preserves on top of the cheese. Fold the four corners of the pastry up and over the cheese to meet in the center. Pinch the seams together lightly to seal. Decorate as you please with any scraps of dough, then egg wash and bake as directed.
  • Looking for other pastry options? Choose one based on what you're looking for:

    • Blitz Puff Pastry: The traditional "rough puff" dough, where the butter is added to dry ingredients and a series of folds ensures lots of layers in the final product. 
    • Flaky Pastry: A cross between puff pastry and pie dough, this recipe uses both butter and lard (or shortening) and is especially nice when used as a tart crust.
    • Rye Puff Pastry: Slightly nutty from the rye flour, this pastry is ultra-tender and ivory in color.

    • Or for a more advanced option, try making the "inverse puff pastry" used as a base in our Maple Cream Napoleons.