This easy puff pastry Brie Blackberry is the perfect quick appetiser for parties or holidays. It’s creamy, hot, and wrapped in golden, flaky pastry with juicy blackberries and a hint of thyme. You can swap in raspberry jam or your favourite fruit. The decorative pastry braid makes it extra special and impressive on any table.
Ingredients Needed
- 1 sheet puff pastry, thawed
- 225g (½ lb) Brie cheese
- 1 egg + 1 tbsp water (for egg wash)
- 1 cup fresh blackberries
- 2–3 tbsp blackberry jam
- 1 tbsp fresh thyme leaves
- ⅛ tsp freshly ground black pepper
How To Make Puff Pastry Brie Blackberry
- Preheat oven: Prehea the ovent to 200°C / 400°F.
- Prepare puff pastry: Roll puff pastry into a 30×30 cm (12×12 inch) square. Cut three ¼-inch strips from three edges and set aside for the braid.
- Prepare the Brie: Slice off the top rind of the Brie and discard.
- Add toppings: Top Brie with blackberries and drizzle with blackberry jam. Sprinkle with thyme and black pepper.
- Wrap in pastry: Place the puff pastry over the cheese and berries. Brush edges with egg wash (egg + water), then fold and seal underneath.
- Decorate: Braid the reserved strips and place on top. Brush all over with more egg wash.
- Bake: Bake for 30–35 minutes, or until deeply golden brown.
- Serve: Let it cool for a few minutes. Serve with crackers or bread crisps.
Recipe Tips
- Trim the Brie rind carefully: Use a sharp knife to gently remove only the top rind so the cheese melts evenly and blends with the blackberries.
- Don’t skip the egg wash: It helps the pastry stick together and gives it a shiny, golden finish after baking.
- Seal the pastry tightly: Fold the pastry under the Brie and press the edges well so the cheese doesn’t leak out while baking.
- Use cold puff pastry: Keep the pastry chilled before wrapping so it stays flaky and puffs up nicely in the oven.
- Bake on parchment paper: This prevents sticking and makes cleanup easy if any cheese or jam melts out.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Puff Pastry Brie cool until it reaches room temperature. Then wrap it in foil or place it in an airtight container. Store in the fridge for up to 3 days.
- Reheat: Preheat the oven to 175°C / 350°F. Place the leftover Brie on a baking sheet lined with parchment paper and heat for 10–15 minutes until the pastry is crisp and the cheese is warm inside.
Nutrition Facts
Serving Size: 1 slice (approx. 100g)
- Calories: 210.3
- Total Fat: 13.6g
- Saturated Fat: 6.2g
- Cholesterol: 50.8mg
- Sodium: 176.8mg
- Potassium: 78.8mg
- Total Carbohydrate: 14.2g
- Dietary Fiber: 1.5g
- Sugars: 5.4g
- Protein: 7.0g
Try More Puff Pastry Appetizers:
Puff Pastry Brie Blackberry
Description
This easy puff pastry Brie Blackberry is the perfect quick appetiser for parties or holidays. It’s creamy, hot, and wrapped in golden, flaky pastry with juicy blackberries and a hint of thyme. You can swap in raspberry jam or your favourite fruit. The decorative pastry braid makes it extra special and impressive on any table.
Ingredients
Instructions
- Preheat oven: Prehea the ovent to 200°C / 400°F.
- Prepare puff pastry: Roll puff pastry into a 30×30 cm (12×12 inch) square. Cut three ¼-inch strips from three edges and set aside for the braid.
- Prepare the Brie: Slice off the top rind of the Brie and discard.
- Add toppings: Top Brie with blackberries and drizzle with blackberry jam. Sprinkle with thyme and black pepper.
- Wrap in pastry: Place the puff pastry over the cheese and berries. Brush edges with egg wash (egg + water), then fold and seal underneath.
- Decorate: Braid the reserved strips and place on top. Brush all over with more egg wash.
- Bake: Bake for 30–35 minutes, or until deeply golden brown.
- Serve: Let it cool for a few minutes. Serve with crackers or bread crisps.
Notes
- Trim the Brie rind carefully: Use a sharp knife to gently remove only the top rind so the cheese melts evenly and blends with the blackberries.
- Don’t skip the egg wash: It helps the pastry stick together and gives it a shiny, golden finish after baking.
- Seal the pastry tightly: Fold the pastry under the Brie and press the edges well so the cheese doesn’t leak out while baking.
- Use cold puff pastry: Keep the pastry chilled before wrapping so it stays flaky and puffs up nicely in the oven.
- Bake on parchment paper: This prevents sticking and makes cleanup easy if any cheese or jam melts out.
Puff Pastry Brie Blackberry