Make Ahead

Baked Brie with Raspberries & Rosemary

July  3, 2011
0 Ratings
  • Serves 8
Author Notes

Brie baked in pastry is fairly common party fare. The addition of the raspberries and especially the rosemary make this dish something truly special. —katylua

What You'll Need
  • 1/2 cup raspberry preserves
  • 1/4 cup raspberries, fresh
  • 1 teaspoon fresh rosemary leaves, minced
  • Ground black pepper
  • 1 sheet frozen puff pastry (half of a 17.3-oz. package), thawed
  • 1 13-ounce brie round (approx. 6-7" in diameter)
  • 1 large egg, beaten
  • Crackers, baguette slices, grapes
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, blend the preserves, raspberries and rosemary. Season with ground pepper (to taste).
  3. On a lightly floured surface, roll out the pastry dough to make a 12" square.
  4. Cut off the top rind of the cheese wheel. Discard the rind.
  5. Place the brie (rindless side up) in the center of the pastry, and spoon the raspberry mixture on top of the cheese.
  6. Starting with two opposite corners, fold twos sides of the pastry over the cheese.
  7. Brush the remaining two sides with egg glaze, and fold over the cheese. Press seams to seal, and brush the pastry with egg glaze.
  8. Place the pastry-wrapped cheese on a baking sheet, and bake in the preheated oven until the pastry turns golden brown: approx. 30 minutes. Note: The top of the pastry may split open during the baking process.
  9. Once removed from the oven, allow the dish to cool on the backing sheet for 20 minutes. Place baked cheese on a serving platter, and serve with crackers, toasted baguette slices and grapes.
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6 Reviews

Sagegreen July 10, 2011
Baked brie with raspberries sounds just heavenly!
katylua July 24, 2011
Tis. Give it a try!
I love baked Brie too - this looks wonderful!!
Oops I meant to add that I love the raspberries with it, and really love that you added an herb into the mix. Sounds like a great recipe I need to make! Soon!
hardlikearmour July 4, 2011
Yum! I love baked brie and your version sounds especially good.
katylua July 8, 2011
I'm a big fan of combining preserves and cheese (i.e., goat's cheese with fig or chipotle raspberry preserves is a favorite non-dinner dinner of mine). I think it's the rosemary that takes this dish from good to extraordinary.