How to make baked Brie with or without a pastry

How to make baked Brie?

Baked Brie is a delicious and easy appetizer perfect for any occasion. This dish features a round of soft and creamy Brie cheese baked until it becomes oozy and melty. Whether you’re hosting a dinner party or looking for a snack, it is deliciously baked in the oven, with or without a pastry coating. Brie bites are another delightful and easy-to-prepare appetizer perfect for any occasion. Brie can also be baked with toppings for a warm and gooey appetizer. This guide will walk you through the steps to make baked Brie from scratch. We’ll cover everything to bake it perfectly. So grab a wheel of Brie, some puff pastry, and let’s start!

Tips to make baked Brie

Baked Brie is a delicious and easy appetizer perfect for any occasion. Following these simple tips, you can quickly and easily make a delicious baked Brie to impress your guests! Here are some simple tips to make the perfect baked Brie:

Best Brie temperature before baking

The best temperature for Brie cheese before baking varies depending on the recipe.
Typically, it is recommended to leave the Brie at room temperature for about 30 minutes before baking. This allows it to warm up and soften slightly. It will help ensure even melting, avoiding cold spots in the centre. Additionally, allowing the cheese to come to room temperature can enhance its flavours and create a more enjoyable culinary experience.
If the Brie is too cold, it won’t melt properly. Baking Brie, when cold, can result in uneven melting and inconsistent, less desirable texture when baked. When cold Brie is placed in a hot oven, it may take longer to melt, resulting in a longer baking time. This can lead to overcooking the outer portion while the centre remains cold and firm.
However, it may become too loose and difficult to handle if it’s too warm. The cheese is high in fat content, so it quickly becomes gooey and fluid.

So, if you plan to bake Brie, allowing it to sit at room temperature for about 30 minutes before placing it in the preheated oven is the optimal way to ensure it bakes evenly and perfectly.

Can I bake frozen Brie?

While it is generally recommended to be brought to room temperature before baking, it is possible to bake frozen Brie. However, there are a few important considerations to keep in mind.
First, it is important to thaw the frozen Brie before baking it. Thawing can be done by placing the Brie in the refrigerator overnight or using the defrost setting on your microwave. Make sure to remove any packaging or wrapping from the Brie before thawing.
Once the Brie is thawed, you can proceed with baking it according to your chosen recipe. Remember that baking times may need to be adjusted since frozen Brie will take longer to cook through than room-temperature Brie.
However, it’s worth noting that baking frozen Brie may result in a slightly different texture than if you bake it at room temperature. Thawed Brie can become softer and more melty, potentially losing some of its structure. This can be ideal for some recipes, such as baked Brie topped with nuts or fruit preserves, but it may not be the best choice for all dishes.

In summary, while it is possible to bake frozen Brie, it is generally recommended to thaw it first for more controlled results.

Do you take the rind off before baking Brie?

It depends on personal preference and the recipe being used. Some recipes call for leaving the rind on, and others suggest removing it. The rind on Brie is edible, and many people choose to leave it on for added texture and flavour. However, some people find the rind too tough or pungent and prefer to remove it before baking.

Baked Brie

Remember that keeping the rind on will help the cheese hold its shape so it doesn’t all melt out and leaks out of the pastry as it bakes. The rind is mild in flavour and edible so you can enjoy it with melted cheese.
If desired, you can slice off just the top area so that it mixes with the toppings, or remove the top layer after baking and dunk it in crusty bread like a fondue so that the rind serves as a bowl for the creamy cheese.
However, cutting a crosshatch pattern allows folks to quickly dip into the creamy cheese while still enjoying that layer of rind. In my opinion, the rind is the best part, so I want to enjoy every bit!

Ultimately, the decision to leave the rind on or remove it will depend on your taste preference and how the Brie will be used in the dish.

What Brie variety can be baked?

Baking Brie turns it creamy, rich, and soft, making it an excellent addition to various recipes, from appetizers to desserts.
When baking Brie, choose a high-quality Brie cheese, preferably real Brie from France.
When baking Brie, it is recommended to use a firm or semi-firm variety, such as traditional Brie or Double-cream cheese. These types of cheese have a lower fat content, which allows them to maintain their shape and texture when baked.
Triple cream Brie, also known as Brie de Luxe or extra creamy Brie, cannot be baked. This is because it has a high-fat content, which can cause it to melt and lose its shape when exposed to heat. If the cheese is heated, remember that butterfat melts at a relatively low temperature (90 to 95°F/32 to 35°C). Even with the stabilizers in almost all supermarket cheeses, a triple-cream will turn liquid and gooey when heated. After it is baked, it will be too runny when cut open.
Check here the Brie varieties.

Make sure NOT to use triple cream cheese for baked Brie if you want it to hold its shape.

What temperature and how long should you bake Brie?

Brie cheese can be baked at 180°C/350°F for 15-25 minutes without the puff pastry crust or 30-35 minutes at 190°C/375°F with it.

Baking Brie at this temperature allows it to melt and become oozy and creamy while maintaining its shape.
Before placing the Brie in the oven, you can prepare it by cutting off the top rind or making shallow cuts on the surface to allow for easier spreading.

The cheese can be topped with various ingredients, such as honey, nuts, berries, or herbs, for extra flavour before being placed in the oven. Once it’s done baking, remove it from the oven and allow it to cool for a few minutes before serving. The result should be a delicious, gooey melted cheese perfect for dipping bread, crackers, fruits or vegetables.

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It’s important to preheat your oven before baking to ensure even cooking.
Remember that every oven is different, so keep an eye on the Brie during baking to prevent overcooking.

Does baked brie need to be covered?

It is not necessary to cover baked brie. However, covering it with foil during the first part of the baking process can help prevent it from over-browning. Additionally, if you want to keep the cheese warm and melty while serving, you may cover it with foil or a lid. When serving baked brie, it is common to remove it from the oven and let it cool for a few minutes before topping it with jam, honey, nuts, or other desired toppings.

Whether or not you cover baked brie will depend on personal preference and the recipe you are following.

Can you overcook baked brie?

Yes, it is possible to overcook baked brie. When baking brie, it is essential to keep an eye on it to ensure it does not become too melted and runny. Overcooking can cause the brie to become too liquid and lose its texture, making it difficult to serve or enjoy. The flavour of the cheese may also become altered if it is cooked at too high a temperature or for too long.
The recommended time for baking brie is usually between 15-20 minutes, depending on the size and type of cheese. Removing the brie from the oven when it is still firm but slightly softened in the middle is best. This will ensure it maintains its shape and texture while remaining warm and oozy.

Overcooking baked brie can be detrimental to the dish. It can also result in a burnt or unpleasant taste and unappealing texture.
It is best to avoid it by closely monitoring the cooking time and temperature.

How do you know baked brie is ready?

Baked brie is typically ready when the cheese is melted throughout, and the outer rind has a slightly golden-brown colour. The cooking time and temperature will depend on the size of the cheese wheel and the recipe being used. It is important not to overcook the brie, as this can cause it to become runny and lose its shape.

To test readiness, gently touch the top of the baked brie with a spoon or knife; if it is soft and gooey, it is ready to be served!

Best ways to bake Brie

Baking Brie can be done differently, such as making an indulgent dip for an instant fondue, wrapping it in puff pastry, topped with fruit jam, baked with nuts and honey or Brie bites

This cheese is perfect for entertaining or a casual night at home, and baking it only adds to its appeal.

Make an indulgent dip in Brie for an instant fondue

Baked Brie


Dip in baked Brie is a decadent and delicious appetizer perfect for entertaining guests or enjoying with your family and friends. To make this dish, you will need a round of Brie cheese baked until it is soft and gooey in the centre. The main trick here is to bake the Brie to the point that it is gooey but not completely melted so that it can hold its form.
The cheese can then be optionally topped with a variety of sweet or savoury toppings, such as caramelized onions, fig, jam, honey, nuts, or fresh herbs.

When serving, the dip can be placed on a platter with sliced baguette, crackers, crusty bread, or apple slices for dipping. The combination of warm cheese and flavourful toppings make for a crowd-pleasing snack that will impress your guests. Try this dip at your next gathering and see how easily it disappears from the serving dish! 

Tips to make the best dip in baked Brie

This dish features a round of soft and creamy Brie cheese baked until it becomes oozy and melty. A common complaint with baked Brie is that the wheel fails to melt or becomes rubbery. When baking Brie, remember critical things that will encourage good melting.

  • To make baked Brie, you must first preheat your oven to 180°C/350°F.
  • Don’t skimp on the cheese: Use quality, Brie. It should be soft and creamy, with a mild, nutty flavour.
  • Remove the cheese from the box and remove and discard any plastic wrapping. Place your Brie on a pie plate or line a baking sheet with parchment and set aside.
  • Score or remove a small part of the top rind. Your Brie wheel comes in a bloomy rind, which, while perfectly edible, can vary in thickness and texture from one wheel to the next. When you cut through that rind, the cheese interior can get better exposure to the heat, and air can escape in a controlled manner. That’s good since you don’t want your cheese to explode in the oven.
  • Place your Brie on the oven rack in the middle and bake it for 15-25 minutes. Avoid the very bottom position in the oven not to burn the bottom of the cheese. If you are worried your oven might cause the bottom of the Brie to brown too fast, you can double the pie tin or the cookie sheet.
  • Don’t overcook the Brie. Overcooking it, especially if you haven’t cut the rind, may re-harden the cheese and make it tough and unpalatable. 15-25 minutes in a 177°C/350°F oven without the puff pastry crust, or 30-35 minutes at 190°C/375°F with it, should be enough to heat the cheese through. Baking time will vary by oven – keep a close eye on the Brie during the cooking process to ensure you don’t go beyond “golden” brown – this is a hot oven.
  • DON’T worry if some of the cheese oozes out! It’s all melted cheese goodness. If Brie does leak out, it will collect around the base of the appetizer, and you should scoop it up and serve it.
  • If part of the pastry design comes out of the oven unevenly, poke the inflated area with a toothpick or sharp knife so the design settles appropriately back into place as it cools.
  • Remove from the oven, cut a large cross through the top of the cheese, then peel back the rind.
  • Scatter over optional goodies such as chopped herbs, garlic, honey or maple syrup, nuts, dried fruits, jam or marmalade before or after baking to add some extra flavour. Check variations for inspiration and experiment with flavours.
  • Arrange around the Brie sliced baguettes, crackers, pitta crisps, breadsticks or apple slices for dunking. Serve while warm Brie is much more tasty than cold, so heat it before serving.

Baked Brie is a delicious and easy appetizer perfect for any occasion.  
Enjoy this delicious and indulgent treat with friends and family at parties or as a unique appetizer.

Can I bake Brie on a barbecue grill?

Yes, another way to cook Brie is to grill it!
It’s a quick and straightforward way to infuse extra flavour into this mild cheese.
The texture will be similar to baking Brie, gooey, but will have a hint of smokiness from cooking over a flame.
For best results, score the top of the Brie slightly.
Place the Brie on a pie tin or cast-iron skillet on the grill, ensuring it is not directly above the heat source. Close the barbecue lid, and remove it when it is golden brown.
Barbecues are extremely hot, so check your Brie frequently to prevent burning!

Brie en Croûte

There are different varieties of brie cheese, but the most commonly baked type is “Brie en Croûte.” Brie en Croûte is a delectable French appetizer that features a wheel of brie cheese wrapped in puff pastry. The cheese is soft and creamy, and the pastry is flaky and buttery, making this treat a perfect addition to any dinner party, holiday gathering, or special event.

Brie en Croûte

The Brie en croûte can be served with various toppings or fillings, such as honey, nuts, or fruit jam. Not all types of Brie cheese are suitable for baking, as some varieties may not hold up well under heat or lose their creamy texture. Check here the Brie varieties.

To make Brie en Croûte, a wheel of brie cheese is placed on top of phyllo or a sheet of or puff pastry, and then the pastry is gently wrapped around the cheese, sealing it inside. 
Note: While most baked Brie recipes call for wrapping one large sheet of puff pastry around the cheese, it results in a thick, doughy bottom layer that doesn’t cook through. Suppose you sandwich the Brie between two smaller pieces of phyllo pastry and crimp the edges with a fork. This seals in the cheese and creates even top and bottom layers, which puff up and form a flaky, golden crust.

An egg wash is brushed on the pastry to create a beautiful golden colour and add a richer flavour to the dish. The pastry-wrapped cheese is then baked in the oven for 30-35 minutes until the pastry is golden brown. As the pastry cooks, the brie cheese inside becomes warm and gooey, making for a delicious appetizer or dessert.

Brie en Croûte can be sliced into small wedges and accompanied by fresh fruit, crackers, or sliced baguette.

Check out our Wrapped baked Brie recipe for a detailed guide on baking Brie and all the ways to prepare it.

It is a decadent and delicious appetizer that will impress any guest.
The best part? It only takes a few minutes of prep time before it goes into the oven.

What cheese can I use instead of Brie for wrapped baked Brie?

Suppose you’re looking for a similar replacement for Brie cheese. In that case, you can try using Camembert cheese, which often has a similar texture and flavour profile. Alternatively, you could opt for Cambozola, a mix of Camembert and Gorgonzola cheese. Remember to adjust the cooking time based on the type of cheese used since they may have different melting points. Ultimately, you can customize your Brie en Croûte recipe by experimenting with different cheeses and flavour combinations.
For more ideas on what to pair with Brie, check out here.

Phyllo Brie jam bites

Brie bites

Phyllo Brie jam bites is a delicious appetizer that adds a touch of elegance to any occasion. These bite-sized treats are perfect for serving at parties or as a starter course. It’s also so yummy and perfect for a quick last-minute appetizer.

To make these delicious bites, you will need phyllo dough, Brie cheese, and jam of your choice:
Cut the phyllo dough into small squares and brush them with olive oil or melted butter.
Place a small piece of Brie cheese on top of each phyllo square and add a dollop of jam.
Place onto muffin pans or fold the corners of the phyllo squares over the Brie jam filling and bake until golden brown.
The result is a flaky, cheesy, and sweet appetizer that will impress your guests and leave them wanting more.
So easy to make. So very, very tasty to eat. Try these unique little cups as an appetizer before a special meal, or save them for a surprisingly different dinner finale.

They’re sweet & savoury, creamy and crunchy—and very addictive!

Pastry choices for baked Brie


Baked Brie is a classic appetizer or dessert that is always a crowd-pleaser. Various pastry choices can be used to wrap the Brie before being baked, including puff pastry, crescent rolls, phyllo dough, and even pizza dough. Puff pastry is a popular choice because it is flaky and adds a buttery richness to the dish, while crescent rolls are a more budget-friendly alternative that still yields excellent results. Phyllo dough (my favourite option) is delicate and creates a crispy texture, complementing the gooey Brie inside. Pizza dough is a more unconventional choice but can create a savoury version of baked Brie if topped with herbs and spices. No matter which pastry is chosen, the key is ensuring the Brie is fully enclosed, and the edges are pinched together tightly to prevent any leakage during baking.

Baked Brie

Should I use homemade or store-bought dough for baked Brie?

Depending on your preference, you can use either homemade or store-bought dough when making baked Brie. Homemade dough allows you to customize the flavour and texture of the dough to suit your taste. While store-bought dough offers convenience, it may lack the flavour and texture of homemade dough. 

Making homemade phyllo is a labour of love, as rolling and stretching the dough into large sheets takes time and skill. The unleavened dough is traditionally made with just flour, water, and a small amount of oil. If time is a factor, store-bought dough may be the quicker option. 

Puff pastry dough is easier to make than phyllo, but it can still be laborious. Making homemade puff pastry can be a patient practice, as it requires many trips to the fridge to keep the dough cold and allow the gluten to build. 

It is a dream if you haven’t used store-bought puff pastry before! Like me, many home cooks buy frozen sheets at the grocery store instead of making phyllo or puff pastry dough or puff pastry from scratch. They are located in the freezer section of your grocery store and are wonderfully easy to work with.

However, making homemade dough can be a fun and rewarding experience. It ultimately depends on your comfort level in the kitchen and how much time you have to prepare your baked Brie.

Phyllo vs. Puff Pastry: What’s the Difference?

Phyllo and puff pastry are both types of dough commonly used in baking. They have similar uses, but they’re not the same thing. The main differences between the two doughs are the preparation method and fat content.
Phyllo dough is made up of many paper-thin sheets, while puff pastry is made up of many layers of buttery dough. Phyllo dough is thin and crispy, while puff pastry is flaky and buttery. Both can be used in various sweet and savoury dishes and are ideally suited to different types of cuisine.
In summary, the significant differences in thickness, ingredients, and how they’re made will not give you the same outcome. While the Phyllo requires more care, the puff pastry is theoretically simpler to handle, but its flavour and textures are heavier, with a fattier and buttery flavour, while Phyllo is lighter and more delicate.
Both are found in grocery stores and sold frozen.

What is Phyllo dough?

Phyllo dough is a very thin, unleavened dough traditionally used in Mediterranean and Middle Eastern cuisine. It is made by repeatedly layering and rolling out very thin sheets of dough, resulting in a flaky and delicate texture. Phyllo dough can be used to make a wide range of dishes, from savoury pies and pastries to sweet desserts like baklava. It is often brushed with butter or olive oil to help it crisp and brown in the oven. While phyllo dough can be tricky to work with due to its delicate nature, the results can be well worth it for those willing to put in the effort. Phyllo is super thin and lighter than puff pastry, ideal for those on a diet who do not want to overdo it. Phyllo is particularly common in Greece, Middle Eastern and Balkan cuisines. It can make sweet and savoury dishes like baklava, spanakopita, and Egyptian Goulash.

How to work with Phyllo Dough?

Phyllo pastry may be intimidating to some people, but I find it pretty easy to work with. Here are some tips to help you work with phyllo dough:

  • Thaw phyllo dough properly: Phyllo dough comes frozen, so it is important to thaw it in its package in the refrigerator overnight (for about 12-14 hours) or on the counter for an hour or so. It should be used at room temperature and handled carefully, as it breaks easily. Attention: NEVER thaw it in the microwave. When thawing, do NOT remove the phyllo from the package.
  • Keep it covered: Phyllo dough dries out quickly, so keep it covered with a damp towel while working with it. While assembling, the biggest secret to working with phyllo dough is setting the phyllo sheets between two lightly damp towels (kitchen or paper towels). This will keep them moist and prevent them from breaking as you assemble the pie. As you use it, put the kitchen towel back on top. Important: do NOT soak the towel; just lightly dampen it. I spray it.
  • Brush with butter or oil: Each layer of phyllo should be brushed with melted butter or oil, as this will help keep the layers separate and crispy.
  • Work quickly: Phyllo dough dries out quickly, so work quickly and carefully to prevent it from breaking.
  • Use a sharp knife: When cutting the phyllo dough, use a sharp knife or a pizza cutter to prevent tearing.
  • Don’t overfill: When making a pastry or dish with phyllo dough, don’t overfill it, as this can cause the dough to tear or break.
  • If phyllo sheets tear? Be gentle when handling it but do not panic if your dough tears. A few of mine ripped, and it is okay. You can still layer the torn sheet as best as you can. It will not matter at all once all the layers are assembled. It is no worry because the sheets will meld together when baking. I want to take care of only the last sheet, the outside one. This is the one I would like for it to be one piece and not torn.
  • If the edges get dry? Do not fret. It only matters if you are making phyllo rolls or cigars. Just take the sheets and brush with the olive oil and butter mixture. To avoid this, brush the edges nicely and generously, more than in the centre.

With these tips, you should be able to work with phyllo dough and make delicious dishes that will impress your guests.

Olive oil and melted butter mixture

Do not skip on “buttering” the phyllo layers. For maximum flavour and so that it cooks to a beautiful golden brown, brush a generous amount of the olive oil & butter mixture so that each layer is well soaked.
You can always adjust the mixture to have more olive oil than butter to stay healthy. I like using just olive oil or a higher proportion of olive oil to butter to brush the phyllo sheets.
I have had a good experience using just olive oil to coat phyllo dough, like in this  spanakopita, and Egyptian Goulash.

What is puff pastry?

Puff pastry is made up of several layers of thin dough and butter or other fat that are folded together in a specific way to create a flaky, light, and crispy texture. Puff pastry is commonly used in French and European cuisines. It is rich and buttery and can make pastries like croissants, danishes, and turnovers. Puff pastry can also be used as a pie crust, tarts, turnovers, and pastries. Puff pastry is typically made using flour, water, salt, and a large amount of butter, which is folded and rolled into the dough to create multiple layers. During baking, the butter melts, and steam is released, which causes the layers to puff up and separate, resulting in the flaky texture characteristic of puff pastry. The puff pastry, when baked, creates “layers” and is full of fat. A caloric bomb for you who don’t want to go off the diet; feel free to use it if you don’t care about it. Properly made puff pastry requires time and skill, as the dough must be chilled and rested between each round of folding and rolling to create the desired texture and structure.

How to work with puff pastry?

Here are some tips on how to work with puff pastry:

  • Thaw the puff pastry according to the package instructions.
  • Use it while it’s still cold to ensure the fat pockets are intact and not melted into the next layer resulting in a light and flaky texture.
  • Lightly flour your work surface before rolling out the dough. Keep the rolling pin and pastry even.
  • When rolling out, use gentle pressure. Don’t push down too hard, or the layers meld together and become dense.
  • Use a sharp knife or pastry cutter to cut the dough into the desired shape and size.
  • Brush the pastry with an egg wash for a golden colour and shine.
  • Chill the pastry before baking to prevent it from shrinking or puffing up too much.
  • Bake the pastry according to the recipe instructions until it’s golden and crispy.
  • Serve the pastry warm or at room temperature.

With these tips, you can easily work with puff pastry to create delicious and impressive dishes.

What is Crescent roll dough?

Crescent roll dough is a pastry dough that is pre-made and sold in tubes in grocery stores. Crescent roll dough is a little sweeter than puff pastry. It is made from a mixture of flour, butter, yeast, milk, and sugar and is rolled into thin layers before being sliced into triangles. The dough is then shaped into crescent shapes, hence the name, by rolling it from the wider end to the point. Crescent roll dough can make various sweet and savoury dishes like croissants, turnovers, rolls, and appetizers. It is a convenient and versatile ingredient for baking in a pinch or adding a homemade touch to a meal or dessert.
When using the crescent roll dough for baked Brie, look for dough sheets that don’t have perforations. If you can’t find the sheets, you must press together the perforations. Fold the crescent rolls over the top of the Brie.

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This article is part of “All about Brie

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