Easy Baked Brie Puff Pastry Recipe (2024)

FAQs

Should you cut the rind off brie before baking in puff pastry? ›

The Brie's rind is edible and will be a bit softer after baking. If you cut off the rind, the cheese could leak through the puff pastry during baking.

No, you don't have to remove the rind before baking brie. The rind is edible and I don't even think you can taste it after the brie is baked. If you want to remove the rind, you can use a sharp knife to carefully cut off the thin rind of the cheese at the top of the wheel. This is easier to do when the brie is cold.

Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart. If you want a flaky thin and crispy pastry that's not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

Yes, once you prep the brie wrapped in the pastry, it can be frozen. Just remember to not brush it with the egg wash. Wrap the puff pastry brie cheese pretty package very tightly in plastic wrap and store it in a zipped lock freezer bag or even an airtight container. It will stay fine for up to a month.

Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

Stand the brie on its side and use a serrated knife to slice both circular ends off of the brie. Once you've made the cut, use your fingers to pry off the rind. If the brie is sufficiently firm, the top and bottom should be easy to cut off.

Preheat oven to 180°C/350°F (all oven types). Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie – it should feel very soft, like it is about to collapse if you press any harder.

Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

Leave cheese for at least 1 hour

Ripe and runny bries for example would appreciate a longer warm-up: even as long as two hours, whilst harder cheddars benefit from an hour out of the fridge. The exception to this rule is fresh cheeses where 30 minutes should be sufficient.

Egg wash is the most reliable but it can be very thick and sticky. Milk wash will go on more evenly but it can soak into pastry and make it weaker. Melted butter works nicely after the crust has set but it can make the crust greasy and weaker.

Is butter or egg better on puff pastry? ›

The Los Angeles Times notes that butter can still be used as a "wash," but it yields different results than egg: Instead of imparting color or crispness, it offers a more luxurious flavor and softness.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long. To avoid the rubbery texture, remove the rind of the cheese and make sure to not overbake the brie in the oven.

How to Make Ahead Baked Brie. You can wrap the wheel of brie in pastry and keep it refrigerated for up to a day before baking and serving.

Yes, you can reheat baked brie if there are leftovers. To maintain its creamy texture, it's recommended to reheat it gently. Here's a simple method: Preheat Oven: Preheat your oven to a low temperature, around 250°F (120°C).

Should you eat the rind, or leave it alone? In most cases, you'll want to eat the rind because that's where a lot of the flavor is. If you're trying brie for the first time, definitely bake it.

As such, there's no need to trim off the rind, but if you would like to, you can hold the cheese up on its side and, with a sharp knife, slice off the very top and bottom layers before laying the wheel down and trimming off the sides.

Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.