How to Make Baked Brie My Way

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How to Make Baked Brie My Way

For some reason I bought 2 lb. brie. We are only two and no way can we eat it on our own. So I invited some friends for a cheesy snack.

Karen Larard

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Step 1 of 14

I know that there is a guide on how to make a baked Brie. This is my version. I didn't have a recipe, I just used what I had.

Step 2 of 14

I rolled out the pastry to go under the Brie. You can get puff pastry and brie in many sizes so adapt. This is a big piece of Brie and small pieces of pastry so I rolled two together.

Step 3 of 14

I placed the pastry on a cookie sheet and the Brie on top. Turn your oven on at 375°F/200°C.

Step 4 of 14

I diced the fruits and coarsely chopped the walnuts. Melted the butter on the frying pan and added the fruits and walnuts.

Step 5 of 14

I have rosemary in my garden, but you can either use dry or omit it, but it did add a very nice flavour.

Step 6 of 14

I added the agave sirup and rosemary to the frying pan and fried it until everything was glazed and the sirup had thickened. Use honey if you haven't got agave sirup.

Step 7 of 14

I placed the fruits on top of the Brie after it had cooled down a bit.

Step 8 of 14

I rolled out another piece of pastry to go on top of the Brie. I laid it so that the corners of the bottom piece and the top piece were not on top of each other.

Step 9 of 14

Brushed both top and bottom with egg wash and folded the pastry around the Brie so there were no gaps.

Step 10 of 14

It did not look pretty so I made some leafs to hide the ugly places where the pastry have been folded together.

Step 11 of 14

Covering up the ugly folding job I've done. I brushed with egg wash and baked it in the hot oven for 35 minutes.

Step 12 of 14

All done. Let it cool down for 15 minutes before cutting it open. Don't put it on a chopping board like I did, the melted Brie will run. Place it in a shallow dish.

Step 13 of 14

The lovely melted Brie.

Step 14 of 14

Serve it with a bit of balsamic vinegar to add a bit of zing to it.

You're Done

Check out other guides by this author!

Karen Larard

Brønshøj , Denmark

Hi I'm Danish, 55 years old. Mum and wife, apart from that I'm almost normal

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2 Pounds Brie

1 Apple

1 Pear

1 Small handful walnuts

1 Small handful dried apricots

1 Tablespoon Rosemary

1 Tablespoon Butter

2 Tablespoons Agave sirup or honey

Puff pastries

1 Egg

That looks amazing, I am going to get the ingredients today.

Stacy Downer 3 months ago

Yummy 😋

Asma Pardes 4 months ago

Delicious!

Sinta Jimenez 5 months ago

This looks so incredibly yummy I Got to make it for Desert very very soon. Nice With some New and tasty ideas. Thank you❤🎅

Ann-Mari Petersen 6 months ago

I know there are great cheese places where you live. I've been to a few when I was there as a kid. The awesome thing about Cheese Central is that we sample for free and we have anywhere from 80-100 cheeses at any given time. I hope you get to come to the states an visit someday.❤

Heather Correia 6 months ago

Dear Heather. Just seen your cheese shop. As a fellow cheese dependent I can understand how wonderful it must be to work there. We have also nice cheese shops in Denmark. If I'm ever in Lodi I come and buy until my husband cries STOP.

Karen Larard (author) 6 months ago

I don't know about goddess but I am part Danish and Swedish among other things.

Heather Correia 6 months ago

Dear Heather. Yes you look very Scandinavian 👸 not that we are all blond, blue eyed goddess like you.

Karen Larard (author) 6 months ago

Ah! I just saw where you live. Denmark is so beautiful. I went there when I was a little girl. I fit right in too cause of my blue eyes and blonde hair. I want to go back so bad! :-(

Heather Correia 6 months ago

Karen- Where do you live? One of these days you should come visit me at Cheese Central. Also, check out the store on Facebook or at cheesecentrallodi.com.

Heather Correia 6 months ago

Dear Heather. What a dream job you got. I'm going thru cheese recipes in my head as I type. So many wonderful things to make with cheese. 🍜

Karen Larard (author) 6 months ago

I'm so doing this sometime soon. I work at a cheese shop, so bribe is a m fingertips. Cannot wait to do this!

Heather Correia 6 months ago

Dear Renee. Blackberry balsamic vinegar sounds absolutely delicious, did you make it yourself ? There is something addictive about melted cheese😄

Karen Larard (author) 6 months ago

Dear Yana cheese are expensive in my country too. I have made a guide on how to make your own cheese and Brie is fairly easy to make yourself. In my guide I make feta but the method is almost the same.

Karen Larard (author) 6 months ago

I can't wait to try this. I have a wonderful blackberry balsamic vinegar that is thick sweet with a vinegar zing that will be perfect. Thx

Renee Vee 6 months ago

Amazingly delicious! And that is a huge cheese! In my country, cheese are expensive but not hard to get. Can't wait to try!

Yana Shb 7 months ago

Dear Olga it tasted just as good as it looked.

Karen Larard (author) 7 months ago

Wow!! I am amazed it looks so good and I'd never thought of the rosemary and balsamic !! Fab. Can't wait to try!! Thank you!!!

Olga Harris 7 months ago

Looks delicious! Thanks for sharing!

Victoria Abel 7 months ago

Omg... Can't wait to try!!!

Nicole Wims-McIntyre 7 months ago

Amazing!

Boris Borealis 7 months ago

Dear Janice my kitchen work top is made of stone so rolling out pastry is no problem for me. Glass and marble will have the same effect nothing stick to the surface. I find that rolling out puff pastry is easiest when the pastry is cold. The rind of the Brie is what makes it a Brie. It is a fungus in the same family as penicillin and you eat it. Like with blue cheese the blue stuff is also a fungus that gives the blue cheese it's special taste. Cheese is made with either a bacteria or a fungus. Some cheeses have a rind made if paraffin to prevent the cheese from drying out, you cut that kind of rind off. Hope this answer your questions or else ask again. Keep rolling the pastry, you can so do it.

Karen Larard (author) 7 months ago

YUM! I have always wanted to make baked Brie. I think fear of rolling out dough has stopped me. Is puff pastry easier to work with? Also, it's OK to leave the rind on the Brie?

Janice Wells 7 months ago

I can't wait to try this!!

L H 7 months ago

Dear Helen it tastes so wonderful and is so easy to make.

Karen Larard (author) 7 months ago