Quick Answer: For easy baked brie, put an 8 oz wheel on a parchment-lined dish, score the top rind, and bake at 350°F for 10 to 15 minutes, until the center gives when pressed. Top it with fig jam or honey, toasted nuts and fresh thyme, rest 5 minutes and serve with baguette and apple slices. For baked brie in puff pastry, wrap the wheel in one sheet of pastry and bake at 400°F for 20 to 25 minutes until deep golden. An 8 oz wheel serves 6 to 8 as an appetizer.
Baked brie is the warm, molten appetizer that disappears first at every holiday party, and it takes five minutes of work. The rind does the hard part: it holds the melted cheese inside like a bowl, so you can bake the whole wheel, cut it open at the table and let guests scoop.
On a regular charcuterie board, brie is best at room temperature (see how to serve brie). Baked brie is a different dish, served warm, and it's worth making for Thanksgiving, Christmas and New Year's Eve.
Easy baked brie (15 minutes)
Serves: 6 to 8 as an appetizer · Prep: 5 minutes · Bake: 10 to 15 minutes · Rest: 5 minutes
Ingredients
- 1 wheel of brie (8 oz)
- 2 tablespoons fig jam or honey
- 2 tablespoons chopped toasted walnuts or pecans
- 1 teaspoon fresh thyme leaves
- Flaky sea salt
- Sliced baguette, crackers and apple slices, to serve
Steps
- Heat the oven to 350°F and line a small baking dish or sheet pan with parchment.
- Unwrap the brie and set it in the dish. Score a shallow crosshatch in the top rind, or slice off the top rind for a softer, spoonable top.
- Bake for 10 to 15 minutes, until the sides are soft and the center gives when you press it gently.
- Spoon the fig jam or honey over the top, then scatter the nuts, thyme and a pinch of flaky salt.
- Rest for 5 minutes, then serve warm with baguette, crackers and apple slices.
Don't overbake it. Past about 20 minutes at 350°F, a small wheel can split at the side and run out across the dish. Take it out when the center feels soft, not when it looks melted; it keeps softening while it rests.
Baked brie in puff pastry
This is the showpiece version: a golden pastry dome that you cut open at the table.
- 1 wheel of brie (8 oz), cold from the fridge
- 1 sheet frozen puff pastry, thawed in the fridge
- 3 tablespoons jam (fig, apricot or cranberry)
- 1 egg, beaten with 1 tablespoon water
- Heat the oven to 400°F and line a sheet pan with parchment.
- Roll the pastry sheet out slightly on a floured counter, to about 12 inches square.
- Spread the jam in the center, about the size of the brie, and set the cold brie on top.
- Fold the pastry up over the brie in pleats, trim any thick overlap, and turn it seam side down onto the pan.
- Brush with the egg wash. Cut a small vent in the top. Use any scraps to cut leaves or stars for the top.
- Chill for 15 minutes so the pastry puffs higher, then bake for 20 to 25 minutes, until deep golden all over.
- Rest 10 minutes before cutting, or the cheese will rush out.
Crescent dough works in place of puff pastry. Bake it at 375°F for 20 to 25 minutes, and pinch the seams well because it's thinner.
Oven times at a glance
| Version | Oven | Time | Rest |
|---|---|---|---|
| Plain 8 oz wheel | 350°F | 10 to 15 min | 5 min |
| Plain 1 kg (2.2 lb) wheel | 350°F | 20 to 25 min | 10 min |
| 8 oz wheel in puff pastry | 400°F | 20 to 25 min | 10 min |
| 8 oz wheel in crescent dough | 375°F | 20 to 25 min | 10 min |
| In a bread bowl (round loaf) | 350°F | 20 to 25 min | 5 min |
| Air fryer, plain 8 oz wheel | 350°F | 6 to 8 min | 5 min |
12 toppings that work
| Topping | What to add with it | Best for |
|---|---|---|
| Fig jam and walnuts | Thyme, flaky salt | The classic, any party |
| Honey and pecans | Rosemary, black pepper | Thanksgiving |
| Hot honey | Crushed pistachios | Game day, New Year's Eve |
| Cranberry sauce | Orange zest, pecans | Thanksgiving, Christmas |
| Apricot jam | Sliced almonds | Brunch |
| Pepper jelly | Chopped cilantro or scallion | A sweet-hot appetizer |
| Brown sugar and butter | Pecans, a pinch of cinnamon | A dessert-style brie |
| Caramelized onions | Thyme, balsamic glaze | Savory, with wine |
| Garlic and herbs | Olive oil, rosemary, chili flakes | Savory, with bread |
| Apples sautéed in butter | Maple syrup, cinnamon | Fall |
| Cherry preserves | Dark chocolate shavings | Valentine's Day |
| Pesto and sun-dried tomatoes | Toasted pine nuts | A savory, no-sugar option |
Add the toppings after baking, not before. Jam and honey scorch on top of the rind in the oven, and nuts taste fresher toasted separately.
What to serve with baked brie
- Bread: sliced baguette, crostini or toasted sourdough. Soft bread holds the melted cheese better than thin crackers.
- Crackers: sturdy ones only, such as water crackers or seeded crackers, or they snap in the cheese.
- Fruit: apple and pear slices, grapes, and dried apricots.
- Drinks: sparkling wine and Champagne or prosecco cut through the richness, and so does a dry cider. See the full brie pairing guide.
Baked brie on a charcuterie board
Put the baked brie on its parchment in the middle of the board as soon as it comes out of the oven, and build the rest of the board around it: prosciutto, grapes, apple slices, nuts and a firm cheese like aged cheddar for contrast. Leave a cheese knife and a spreader beside it. It stays soft for about 20 minutes, then firms up; once it does, it's still good, just less runny.
How much to make
| Guests | Before a meal | As the main party food |
|---|---|---|
| 4 to 6 | One 8 oz wheel | One 8 oz wheel plus a board |
| 8 to 12 | Two 8 oz wheels | One 1 kg wheel |
| 15 to 20 | One 1 kg wheel | Two 1 kg wheels or one wheel plus a board |
For the best results, choose a double-cream brie rather than a triple-crème, which can run out of the rind. See the best brie brands for which grocery-store wheels melt best.
Make-ahead and leftovers
- Puff pastry version: wrap it up to 24 hours ahead, cover and refrigerate, then bake straight from the fridge and add 3 to 5 minutes.
- Plain version: bake it right before serving.
- Food safety: like any soft cheese, don't leave it out more than 2 hours.
- Leftovers: refrigerate within 2 hours and use within 3 days. Reheat at 350°F for 5 to 8 minutes, or spread it cold on a grilled cheese.
For pregnant guests: the CDC focuses on avoiding raw-milk cheese, and the NHS says brie should be cooked thoroughly. A pasteurized brie baked until it's steaming hot all the way through meets both. See the pregnancy-safe board guide.
FAQ
How long do you bake brie and at what temperature?
Bake a plain 8 oz wheel at 350°F for 10 to 15 minutes, until the sides feel soft and the center gives when you press it. Wrapped in puff pastry, bake it at 400°F for 20 to 25 minutes, until the pastry is deep golden. Let either one rest 5 to 10 minutes before cutting.
Do you take the rind off brie before baking?
No. Leave the rind on. It holds the melted cheese in so the wheel doesn't collapse, and it's edible. Some people slice off just the top rind so toppings sink in, but the sides and bottom should stay on.
What do you serve with baked brie?
Sliced baguette or crostini, sturdy crackers, apple and pear slices and toasted nuts. On a board, put the baked brie in the center while it's warm and surround it with prosciutto, grapes and a second, firmer cheese.
Can you make baked brie ahead of time?
Wrap the brie in puff pastry up to 24 hours ahead, cover it and refrigerate it, then bake it straight from the fridge and add 3 to 5 minutes. A plain baked brie is best baked right before serving because it firms up again as it cools.
How much baked brie do you need per person?
As an appetizer before a meal, an 8 oz wheel serves about 6 to 8 people, and a 1 kg (about 2.2 lb) wheel serves 20 or more. If it's one of several things on a board, an 8 oz wheel covers about 8 guests.
Is baked brie safe during pregnancy?
Guidance differs. The CDC focuses on avoiding cheese made with raw milk, and most brie sold in US stores is pasteurized. The NHS says white-rind cheeses like brie should be cooked thoroughly. Baked brie served steaming hot all the way through meets both, and a pregnant guest should check with her own doctor or midwife.
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