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Puff Pastry Wrapped Baked Brie
Posted by | Photo by Alison Weissbrot

Puff Pastry Wrapped Baked Brie

They say the Polar Vortex is coming back...warm brie and pastry anyone?

What better way is there to warm up on a cold January evening than with a soft and gooey puff pastry wrapped baked brie?  This classic appetizer somehow manages to sound fancy and delicious while remaining fairly simple to make — AKA the perfect way to impress your friends and family with minimal effort. With just five ingredients you can jazz up a boring platter of cheese and crackers and create a dish that overshadow even the tastiest of desserts.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35 – 40 minutes

Servings: 10-15 finger-food portions


1 wheel of brie cheese
Raspberry jam
¼ cup maple syrup
1 tablespoon brown sugar
Pillsbury crescent dinner rolls


1. Cut the rind off of the top of a large wheel of brie cheese. Refrigerate overnight.

Photo by Alison Weissbrot

2. Preheat oven to 350°F.
3. Spread the uncovered top of the brie with raspberry jam.

Photo by Alison Weissbrot

4. On a stick free cookie sheet, lay out crescent roll dough.

Photo by Alison Weissbrot

5. Place brie on top of the dough.

Photo by Alison Weissbrot

6. Fold over the ends of the crescent roll dough so that it covers the top of the brie. Remove excess dough.

Photo by Alison Weissbrot

7. Drizzle with maple syrup.

Photo by Alison Weissbrot

8. Sprinkle with a tablespoon of brown sugar.

Photo by Alison Weissbrot

9. Bake in the oven for 25-30 minutes. Serve hot and gooey with crackers and apple slices.

Photo by Alison Weissbrot

0 9 2770 20 January, 2014 Cook January 20, 2014
Alison Weissbrot

About the author

Alison is a writer for Michigan's Spoon University and is a recent graduate from the University of Michigan with a B.A. in International Studies and Spanish. She is passionate about food and travel, and loves to mix the two by trying different cuisines from all over the world. Alison attributes her first love to the first bite of eggplant parmesan she ever tried when she was fourteen.

View all articles by Alison Weissbrot

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