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Baked Brie

 Baked Brie
I always come home with an empty plate when I take this special appetizer to holiday parties. It looks fancy but is actually quite easy to make. —Carolyn DeKryger, Fremont, Michigan
8 ServingsPrep: 15 min. + chilling Bake: 15 min. + standing


  • 1/4 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 3/4 cup all-purpose flour
  • 1 round (8 ounces) Brie cheese
  • 1 egg
  • 1 teaspoon water
  • Assorted crackers and fresh fruit


  • In a large bowl, beat the butter, cream cheese and flour on low speed
  • until mixture forms a ball. Divide in half and wrap each portion in
  • plastic wrap; refrigerate for 30 minutes.
  • On a lightly floured surface, roll out each portion into a 7-in.
  • circle about 1/8 in. thick. Place one circle on an ungreased baking
  • sheet. Place Brie on pastry and top with remaining pastry circle;
  • pinch edges to seal. Flute bottom edge if desired.
  • In a small bowl, whisk egg and water; brush over top and sides of
  • pastry. Bake at 400° for 15-20 minutes or until golden brown.
  • Immediately remove from the baking sheets. Let stand for 30 minutes
  • before serving. Serve with crackers and fruit. Yield: 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 234 calories, 18 g fat (11 g saturated fat), 82 mg cholesterol, 276 mg sodium, 9 g carbohydrate, trace fiber, 9 g protein.

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Baked Brie (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer