A holiday-spiced take on the classic baked brie! Flaky puff pastry encases a creamy wheel of brie cheese that’s topped with mixture of marmalade and spiced pecans. Coziness in every bite, friends.
Let’s bake!
Some Materials You’ll Need:
- Quarter-sized or large baking sheet (I have a quarter-sized, but truly any works!)
- Parchment paper
- Pastry cutter or knife to trim the puff pastry
- Pastry brush (or something to apply an egg wash)
- Measuring cups/spoons
- Whisk/spatula
- Small mixing bowl
Assembling the Baked Brie
Baked brie a fairly straightforward recipe to make—which is why I love it! No fuss, just a simple wrap and bake. The instructions in the recipe should get you through the process just fine, but here’s a general photo breakdown as well in case you’re more of a visual learner.
We are ignoring the terribly low-quality, ugly nature of these photos—okay? Okay.
- Trip the edges of your puff pastry (no need to roll it out thinner or bigger) to round them off. You’ll be left with a large oval shape (you can trim it into more of a circle if desired, less overlap that way).
- Place your brie cheese wheel in the middle. Brush egg wash around the edges.
- Evenly spread your marmalade + spiced pecan mixture overtop.
- Wrap the puff pastry overtop the brie wheel + marmalade mixture, working clockwise and overlapping as you go. Apply bits of egg wash as you go on the parts that overlap to help them stick together (you don’t want it unfolding/opening during the bake).
- Chill in the fridge for 30 minutes before baking, then brush the tops/sides with the remaining egg wash, sprinkle with demerara sugar, and then bake for 30-40 minutes at 400°F (200°C).
I like my pastries extra dark and crispy, so I typically bake this baked brie closer to the 40 minute mark!
Why Chill Your Baked Brie Before Baking?
Puff pastry should always be cold before going into a bake. Why? It has everything to do with how much butter is hiding in there! If you’ve ever made puff pastry (or even just rough puff pastry), you’ll know exactly how much butter goes in to make that flaky magic happen.
As the pastry sits out and is handled, the warmth from your hands gradually heats up the butter and can make it a bit sticky to work with. You want to chill the pastry back down so that butter firms back up—this releases steam during the bake which puffs up those layers and makes everything super flaky!
Experiment with Your Favorite Holiday Spices!
Not a fan of cloves or cardamom? Totally fine. Mix it up with your favorite holiday spices (careful not to add too much since it’s a small amount) or just go with the cinnamon by itself. I’m a huge cardamom fan, so that’s always in this baked brie for me!
Something about the citrus from the marmalade, the earthiness of the cloves/cardamom, and then that classic cinnamon kick make this baked brief a holiday hug with every bite.
The point is: have fun, do your thing, be happy—you know?
Be sure to share with and tag me over on Instagram (@joshisbaking) if you make this flaky and cozy baked brie, friends! I tried to make this one an easy bake for the holidays. Less fuss, more joy.
Happy baking!
Print
Baked Brie with Marmalade & Spiced Pecans
- Prep Time: 15-20 Min.
- Chill Time: 30 Min.
- Cook Time: 30-40 Min.
- Total Time: ~1 Hr. 30 Min.
- Yield: (1) ~7-8in. Baked Brie
Description
A holiday-spiced take on the classic baked brie! Flaky puff pastry encases a creamy wheel of brie cheese that’s topped with mixture of marmalade and spiced pecans. Coziness in every bite, friends!
Ingredients
- (1) sheet of store-bought puff pastry (375g), thawed
- (1) 8 oz. brie cheese wheel (227g) — mine was “double crème”
- 1/3 cup marmalade (120g)
- 1/4 cup pecan pieces, roughly chopped (35g)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- (1) large egg for an egg wash(55g)
- (1) teaspoon demerara/turbinado sugar for crust
Instructions
- Prep a small baking sheet (pretty much any will do) with parchment paper, set aside. Cut the edges of your thawed puff pastry (no need to roll it out) to round them off, creating a large circle/oval (doesn’t have to be perfect). Place onto your prepped baking sheet. Place brie cheese wheel in the middle.
- Mix your marmalade, pecan pieces (you can also roughly chop whole pecans into pieces), and spices in a small bowl until evenly combined. Spread in even layer over top of the brie. Whisk your egg in a small bowl and brush it around edges of the pastry (helps seal things together). Working clockwise, fold the puff pastry overtop the brie + marmalade mixture, overlapping the pastry as you go and applying a little egg wash where things overlap to help them stick (save the remaining egg wash).
- Place your wrapped brie in the fridge to chill for 30 minutes (up to 1 hour)—DON’T SKIP (see notes below). While it chills, preheat oven to 400°F (200°C), with a rack in the middle position.
- Once chilled, brush the top and sides generously with more egg wash, sprinkle/coat the sides with the Demerara/turbinado sugar, poke 4-5 holes in the top with a knife (just enough to let steam escape, don’t need to pierce all the way through), and then bake at 400°F for 30-40 minutes (at least 30 minutes, then desired browning from there).
- Let cool for 10-15 minutes on the baking sheet before moving to a separate rack or plate to slice and serve!
Notes
- Chilling Before Baking: Puff pastry should always be cold before going into a bake. Why? It has everything to do with how much butter is in there. As the pastry sits out and is handled, the warmth from your hands gradually heats up the butter and can make it a bit sticky to work with. You want to chill the pastry back down so that butter firms back up—this releases steam during the bake which puffs up those layers and makes everything super flaky!
- Spices: You can use whatever ground spices you’d like really! And feel free to adjust the amounts if you don’t like a certain one (I like my bakes extra spiced). For me the combination of cinnamon, cloves, and cardamom is so, so cozy.
- Bake Time: You want your puff pastry to be baked all the way through, but you also don’t want the outside to over-bake/burn. 30 minutes (depending on your oven) should be plenty to get it baked through and then from there, it’s up to you! I always like my pastry a bit darker, so I’ll typically bake this closer to the 40 minute mark.
Check out my most recent recipes:
- Roasted Crispy Rice Treats Dipped in Chocolate Frosting
- Giant Chocolate Blueberry Pop Tart
- Baked Churro Donuts with Dark Chocolate Ganache
Looking for something else to bake?
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