Baked Brie Recipe
Baked Brie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min. + standing

Ingredients

  • 1/4 cup butter (no substitutes), softened
  • 1 package (3 ounces) cream cheese softened
  • 3/4 cup all-purpose flour
  • 1 round (8 ounce) Brie
  • 1 egg
  • 1 teaspoon water
  • Assorted crackers and fresh fruit

Directions

In a large mixing 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, beat 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.
Originally published as Baked Brie in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p29

Nutritional Facts

1 piece: 234 calories, 18g fat (11g saturated fat), 82mg cholesterol, 276mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 9g protein.

  • 1/4 cup butter (no substitutes), softened
  • 1 package (3 ounces) cream cheese softened
  • 3/4 cup all-purpose flour
  • 1 round (8 ounce) Brie
  • 1 egg
  • 1 teaspoon water
  • Assorted crackers and fresh fruit
  1. In a large mixing 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.
  2. 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.
  3. In a small bowl, beat 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.
Originally published as Baked Brie in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBaked Brie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Heidelberg Lions User ID: 5771476 66860
Reviewed Dec. 2, 2012

"This was wonderful. I really liked the dough around the cheese."

MY REVIEW
TerriM1956 User ID: 1377198 39512
Reviewed Dec. 1, 2010

"My family loves this and even the young ones ask for it often"

MY REVIEW
gloduerr User ID: 2679476 39511
Reviewed Dec. 9, 2009

"I've been making this every Christmas for years and my husband LOVES it!! So easy--I put the dough ingredients into my food processor and process until it forms a ball. What could be easier? And it looks so pretty (and hard to do), too!! Wonderful recipe!"

MY REVIEW
[email protected] User ID: 2350474 54467
Reviewed Oct. 22, 2009

"I made this for a party and it was well received. A number a people asked me for the recipe."

MY REVIEW
ezie User ID: 3396039 120548
Reviewed Sep. 14, 2008

"Looks great and I will be sure to try it.  I will take this opportunity to share my favorite baked brie.  It's a wing it recipe...Cover brie with butter and brown sugar.  Cover brie completely with tube of crescent rolls( keep rolls together and pat out to dit)...depending on size of brie will determine how many tubes.  Top crescent roll with more sugar and butter.  bake at temp and time as directed on crescent rolls or until golden.  Always a hit at gatherings. "

MY REVIEW
cherrylady User ID: 1073547 123899
Reviewed Sep. 14, 2008

"Beautiful presentation! I had to bake it an additional eight minutes to get a golden brown surface (but I baked it on a cute red oven-proof plate to serve it without moving it). Delicious!"

MY REVIEW
tender63 User ID: 1241543 54183
Reviewed Sep. 6, 2008

"I will be tring this it looks wonderful thanks so much Cathy"

Loading Image