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Baked Brie with Raspberries

Baked Brie with Raspberries

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 Baked Brie with Raspberries:  A round of creamy Brie is wrapped in puff pastry along with fresh raspberries and rosemary. An easy, impressive appetizer recipe!
Baked Brie with Raspberries

Baked Brie with Raspberries

This baked brie is one of my favorite appetizers.  When I first made it, I wasn’t sure about the combination of raspberries and rosemary, but it is lovely!  We have a neighborhood ornament exchange tonight with the option of bringing a bottle of wine or an appetizer. I wasn’t going to miss a good excuse to have a few nibbles of this delightful hors d’oeuvre.

Baked Brie with Raspberries

How to Make This Baked Brie:

Mix fresh raspberries with jam and minced fresh rosemary to top the Brie.

Baked Brie with Raspberries

Remove the top rind of the Brie, place the Brie on a sheet of puff pastry and add the raspberry topping.

Baked Brie with Raspberries topped with puff pastry leaves

Fold the puff pastry over the Brie and trim away excess. Use a cookie cutter to cut decorations from the puff pastry scraps. Brush with the egg wash and bake as directed. Remember that puff pastry puffs best when the puff pastry is cold and the oven is hot, so you may want to put the wrapped Brie in the fridge for a half hour before popping it in the oven.

Baked Brie with Raspberries

Enjoy! I hope this becomes a regular appetizer for when you’re entertaining guests. Nothing better than gooey Brie, sweet berries and puff pastry!

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Baked Brie with Raspberries

Brie topped with raspberries and rosemary, then wrapped in puff pastry. Adapted from Bon Appetit

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 8-12 servings 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

Ingredients

  • 1/2 cup raspberry jam or preserves
  • 1/4 cup fresh raspberries
  • 1/2 teaspoon finely chopped rosemary leaves
  • 1 sheet frozen puff pastry, thawed (I recommend Dufour brand…I find it at Whole Foods)
  • 1 Baby Brie round (6-7 inches in diameter or 13.2 ounces…anything about that size is fine)
  • 1 large egg, beaten

Instructions

  1. Preheat oven to 400º.
  2. Gently stir together jam, berries and rosemary in small bowl. Roll out puff pastry on a lightly floured surface to a 12 inch square. Cut rind off top of brie and discard. Place brie on center of puff pastry, cut side up. Spoon jam mixture on top. Fold pastry on top of brie…starting with two opposite sides, then the remaining two sides. Press along seams to seal. Brush pastry with beaten egg to glaze. Place on parchment lined baking sheet.
  3. Bake about 30 minutes, till golden brown. Let cool 20 minutes before serving. Place on a platter and surround with crackers or baguette slices. Garnish with fruit if desired.
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10 comments on “Baked Brie with Raspberries”

  1. Oh, gosh. This looks so good. Maybe for New Years.

  2. LOVE Baked Brie and yours looks beautiful, Liz. I like your extra touches of the leaves on top.

  3. You wouldn’t believe how wonderful my kitchen smells…it’s taking all my will power not to dig in 🙂 Hope you try it, Leef!

  4. Thanks, Carole! I’ll be digging in soon~

  5. Lizzy….I love, love baked brie. I think that I can eat it myself alone. Yours looks so good, especially with those leaves. I bet your dish was well enjoyed.

  6. Thanks for sharing…this was delicious!! I look forward to following your blog. I have a minor one at TheFourSalesEat here at blogspot. I just use it to share recipes with family and friends, totally unprofessional. Great to see everyone last night! ~Anita

  7. Anita, thanks for finding me!!! I will check out your blog…that’s the way mine started 🙂 Great to see you, too…a year is way too long between visits 🙂

    Erica, I feel the same way…haven’t met one I haven’t loved!

  8. Wow, this is beautiful! Sounds like a great holiday appetizer. Thanks for sharing!

  9. You’re welcome, Kori. It’s a great combination of flavors!

  10. Oh – I love this….I am a huge brie fan. I make it frequently – and to many’s surprise – with pie crust and lightly sauteed garlic. Gives it an unexpected savory kick!

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