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!
- (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
- 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!
- 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.