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Baked Brie

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Course Appetizer
Cuisine American


  • 1 Pkg. Puff Pastry Sheets
  • 1 1.32 lb. Brie Cheese Wheel
  • 1 cup Brown Sugar
  • 1 Egg
  • 4-6 Apples, Fuji, Gala, Granny Smith
  • 1/2 cup Pineapple Juice


  • Take out the 2 sleeves of Puff Pastry and let them thaw for 20 minutes.
  • Unfold the puff pastry and roll out lightly with a rolling pin.
  • Take out the other sleeve of puff pastry and unfold it. 
  • Cut the second sheet of pastry into three pieces along the seams.
  • Take the three pieces and lay them on the edges of the first sleeve.
  • Attach 1/3 of the second sheet to the first sheet of dough on the right hand side.
  • Do the same thing on the left hand side.
  • Then do it again on the top side of the main sheet of dough.
  • Use a rolling pin to lightly roll out the dough to smooth everything out.
  • Unwrap the wheel of Brie and cut off the rind on the large flat sides.
  • Set the cheese in the center of the the dough.
  • Put all the brown sugar on top of the wheel of cheese.
  • Fold up the sides of the dough and twist them like a pinwheel.
  • Keep pushing the dough together and then trim off some of the long pieces on top.
  • Place the cheese purse on a greased cookie sheet.
  • Mix one egg and 1 Tbsp. of water together with a fork and brush the outside of the entire cheese purse.
  • Place in a 400° oven.  Cook for 40-45 minutes.
  • Everything should be nice and brown when you take it out of the oven.
  • Let the cheese wheel sit for 30 minutes before serving. 
  • Cut 4 large apples into slices and pour pineapple juice over them.
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