This easy puff pastry brie braid is a quick and elegant appetiser that’s perfect for parties or cosy nights in. With creamy brie, sweet fig preserves, and a golden flaky crust, it’s simple to make and always a crowd-pleaser. You can even swap in your favourite jam or add fruit slices for a tasty twist.
Ingredients Needed
- 1 sheet puff pastry, thawed
- ½ to ¾ cup fig preserves
- 1 wheel of brie (8–9 oz), rind removed and sliced
- 1 egg
- 1 tbsp water
- Fresh thyme
- Finishing salt or kosher salt
- Optional: Fresh pear or apple slices for garnish
How To Make Puff Pastry Brie Braid
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the pastry: On a floured surface, roll the puff pastry into a rectangle about 15 x 10 inches.
- Add filling: Transfer pastry to a parchment-lined baking sheet. Spread fig preserves down the centre third. Lay the sliced brie evenly on top.
- Cut the sides: On both sides of the filling, make 2-inch long diagonal cuts about 1 inch apart. Don’t cut too deep—leave space for the filling.
- Braid the pastry: Fold the top edge down. Starting from the top, fold strips over the filling in a crisscross pattern to form a braid. Make sure strips slightly overlap and the edges are sealed.
- Brush with egg wash: Beat the egg with 1 tbsp water. Brush the top and sides of the braid with the mixture.
- Season and bake: Sprinkle with thyme and salt. Bake for 20–25 minutes until golden brown and puffed.
- Serve: Let cool slightly. Slice and serve warm. Garnish with pear or apple slices if desired.
Recipe Tips
- Remove the brie rind: This helps the cheese melt smoothly and keeps the texture soft and creamy inside the braid.
- Don’t overfill with preserves: Too much can cause the filling to leak while baking. Use just enough to cover the centre.
- Cut strips evenly: Make sure both sides have the same number of strips so the braid looks neat and bakes evenly.
- Seal the edges well: Tuck in the ends and press the strips slightly so the filling stays inside and doesn’t spill out.
- Bake on parchment paper: This makes cleanup easier and prevents the braid from sticking to the tray.
How To Store Leftovers?
- Refrigerate: Let the puff pastry brie braid cool to room temperature first. Then wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days.
- Freeze: Let it cool completely, then wrap the braid tightly in foil and place it in a freezer-safe bag or container. Freeze for up to 1 month. Thaw in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 slice (1 of 8 servings)
- Calories: 346
- Total Fat: 20.2g
- Saturated Fat: 8.8g
- Cholesterol: 41.6mg
- Sodium: 346.6mg
- Potassium: 123.3mg
- Total Carbohydrate: 31.3g
- Dietary Fiber: 0.5g
- Sugars: 17.2g
- Protein: 9.1g
Try More Puff Pastry Appetizers:
Puff Pastry Brie Braid
Description
This easy puff pastry brie braid is a quick and elegant appetiser that’s perfect for parties or cosy nights in. With creamy brie, sweet fig preserves, and a golden flaky crust, it’s simple to make and always a crowd-pleaser. You can even swap in your favourite jam or add fruit slices for a tasty twist.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the pastry: On a floured surface, roll the puff pastry into a rectangle about 15 x 10 inches.
- Add filling: Transfer pastry to a parchment-lined baking sheet. Spread fig preserves down the centre third. Lay the sliced brie evenly on top.
- Cut the sides: On both sides of the filling, make 2-inch long diagonal cuts about 1 inch apart. Don’t cut too deep—leave space for the filling.
- Braid the pastry: Fold the top edge down. Starting from the top, fold strips over the filling in a crisscross pattern to form a braid. Make sure strips slightly overlap and the edges are sealed.
- Brush with egg wash: Beat the egg with 1 tbsp water. Brush the top and sides of the braid with the mixture.
- Season and bake: Sprinkle with thyme and salt. Bake for 20–25 minutes until golden brown and puffed.
- Serve: Let cool slightly. Slice and serve warm. Garnish with pear or apple slices if desired.
Notes
- Remove the brie rind: This helps the cheese melt smoothly and keeps the texture soft and creamy inside the braid.
- Don’t overfill with preserves: Too much can cause the filling to leak while baking. Use just enough to cover the centre.
- Cut strips evenly: Make sure both sides have the same number of strips so the braid looks neat and bakes evenly.
- Seal the edges well: Tuck in the ends and press the strips slightly so the filling stays inside and doesn’t spill out.
- Bake on parchment paper: This makes cleanup easier and prevents the braid from sticking to the tray.
Puff Pastry Brie Braid