This easy puff pastry brie apricot is the perfect warm appetiser for any gathering. Wrapped in flaky puff pastry and filled with sweet apricot preserves, it’s creamy, gooey, and golden on the outside. You can swap in your favourite jam or use what you have on hand—simple, flexible, and always impressive straight from the oven!
Ingredients Needed
- 1/2 sheet frozen puff pastry, thawed for 20 minutes
- 1/4 cup (60g) apricot preserves (or any fruit jam)
- 13–16 oz (370–450g) wheel of Brie cheese
- 1 large egg, beaten
- 1 tablespoon (15ml) water
How To Make Puff Pastry Brie Apricot
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the puff pastry: Unfold the thawed puff pastry on a clean, dry surface. Gently roll it out just enough to smooth the creases and slightly stretch the edges. If you’d like to decorate the top later, cut out a small shape from one corner of the pastry and set it aside.
- Add the preserves and cheese: Spoon the apricot preserves into the centre of the pastry. Place the Brie wheel on top of the preserves. You can leave the rind on the Brie—it softens nicely when baked.
- Make the egg wash: In a small bowl, whisk together the egg and water.
- Wrap the Brie: Brush the edges of the puff pastry with the egg wash. Gently fold the pastry over the Brie, working from one corner to the next, to form a sealed package.
- Place seam-side down: Flip the wrapped Brie over and place it seam-side down on the prepared baking sheet. Add your decorative pastry cut-out to the top, if using, and lightly brush the entire surface with the remaining egg wash.
- Bake until golden: Bake for 20–25 minutes, or until the pastry is golden brown and crisp. Remove from the oven and let it rest for 30 minutes before serving.
- Serve and enjoy: Pair with sliced apples, pears, grapes, crackers, or fresh baguette slices.
Recipe Tips
- Thaw the puff pastry properly: Let it thaw for about 20 minutes until it’s just soft enough to unfold without tearing—don’t rush this part.
- Don’t overfill with jam: Too much apricot preserves can leak out while baking. Stick to 1/4 cup (60g) for best results.
- Seal the pastry tightly: Fold the pastry neatly around the brie and press the edges well so the cheese doesn’t escape while baking.
- Chill before baking (optional but helpful): After wrapping, place the brie in the fridge for 10–15 minutes to help the pastry hold its shape.
- Let it rest after baking: Wait at least 30 minutes before cutting—this helps the cheese set slightly so it’s not too runny.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover puff pastry brie cool to room temperature. Then wrap it tightly in foil or place it in an airtight container. Store it in the fridge for up to 3 days.
- Freeze: Let the baked brie cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 1 month. To serve, thaw it in the fridge overnight.
- Reheat: Preheat the oven to 350°F (175°C). Place the brie on a baking tray and cover it loosely with foil. Heat for 10–15 minutes until warmed through and the pastry is crisp.
Nutrition Facts
Serving Size: 1 serving (approx. 1/10th of the baked brie)
- Calories: 279
- Total Fat: 20g
- Saturated Fat: 9g
- Trans Fat: 1g
- Cholesterol: 53mg
- Sodium: 302mg
- Potassium: 82mg
- Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 10g
Try More Puff Pastry Appetizers:
Puff Pastry Brie Apricot
Description
This easy puff pastry brie apricot is the perfect warm appetiser for any gathering. Wrapped in flaky puff pastry and filled with sweet apricot preserves, it’s creamy, gooey, and golden on the outside. You can swap in your favourite jam or use what you have on hand—simple, flexible, and always impressive straight from the oven!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the puff pastry: Unfold the thawed puff pastry on a clean, dry surface. Gently roll it out just enough to smooth the creases and slightly stretch the edges. If you’d like to decorate the top later, cut out a small shape from one corner of the pastry and set it aside.
- Add the preserves and cheese: Spoon the apricot preserves into the centre of the pastry. Place the Brie wheel on top of the preserves. You can leave the rind on the Brie—it softens nicely when baked.
- Make the egg wash: In a small bowl, whisk together the egg and water.
- Wrap the Brie: Brush the edges of the puff pastry with the egg wash. Gently fold the pastry over the Brie, working from one corner to the next, to form a sealed package.
- Place seam-side down: Flip the wrapped Brie over and place it seam-side down on the prepared baking sheet. Add your decorative pastry cut-out to the top, if using, and lightly brush the entire surface with the remaining egg wash.
- Bake until golden: Bake for 20–25 minutes, or until the pastry is golden brown and crisp. Remove from the oven and let it rest for 30 minutes before serving.
- Serve and enjoy: Pair with sliced apples, pears, grapes, crackers, or fresh baguette slices.
Notes
- Thaw the puff pastry properly: Let it thaw for about 20 minutes until it’s just soft enough to unfold without tearing—don’t rush this part.
- Don’t overfill with jam: Too much apricot preserves can leak out while baking. Stick to 1/4 cup (60g) for best results.
- Seal the pastry tightly: Fold the pastry neatly around the brie and press the edges well so the cheese doesn’t escape while baking.
- Chill before baking (optional but helpful): After wrapping, place the brie in the fridge for 10–15 minutes to help the pastry hold its shape.
- Let it rest after baking: Wait at least 30 minutes before cutting—this helps the cheese set slightly so it’s not too runny.
Puff Pastry Brie Apricot