Thursday, April 28, 2011

Coworker Cary's Baked Brie

Everybody needs a simple, go-to party food.

A few years ago, Co-worker Cary introduced me to her now famous Baked Brie.



Or as my brother-in-law calls it, "Brie Pie".

It will change your life.

For the better.

She gave me the recipe (if you could call it that, it is seriously, SO SIMPLE) to use for a party one time, and it has been such a hit that I often receive requests to bring it to the next party.

My mother requested it for Easter Sunday.

I also get occasional texts and emails for the directions so friends can share the brie goodness with others.

It is ooey, and gooey, and sweet, and tangy, and cheesey, and warm. 

Basically, YUM.

I am only bragging, because it is all Co-worker Cary. 
*snaps for Cary*

Here is what you are looking for:


What you need: 
  • 1 Puff Pastry Sheet, thawed (they come two per box, throw the other one in the freezer and save for the next party!)
  • 1 Brie Wheel (you want the wheel, approximately 6", a little smaller works as well
  • Honey
  • Dried Cranberries/Craisins
  • 1 Egg (optional)
  • Anything else your little heart desires.
  • Assorted Crackers

Also, you can make this ahead of time and keep refrigerated until about 20 minutes before you need it. 



  1. If you are ready to make and bake, preheat your oven to 450*
  2. Lay out the thawed puff pastry sheet over a pie dish (or any other kind of pan - doesn't matter too much).
  3. Slice the brie round in half, the flat way.
  4. Place the bottom half of the brie on the pastry.
  5. Drizzle with honey.
  6. Sprinkle (generously, seriously, go big here) with Craisins.
  7. Drizzle with a little more honey if you are feeling saucy.
  8. (Optional) You can use any other filling goodies you can think of, jelly, jam, nuts, etc.
  9. Place the other half of the brie round on top.
  10. Drizzle with a bit more honey, and sprinkle more Craisins (trust me, you want more.)
  11. Fold the four corners of the puff pastry into the center.
  12. This makes four more corners, fold/tuck those over to the center as well. Smooth the pastry together so the pastry is closed. (You can fold the pastry however works, this is my decorative "technique")
  13. (Optional) Whisk up an egg, and brush an "egg wash" over the exterior of the pastry. This will give it a shiny finish. (I didn't have time to do it this time, but usually I do!)
  14. Bake at 450* for 20+ minutes, or until the exterior is golden brown.
  15. Let cool for 5-10 minutes to set, slice a small piece and serve with crackers.



Linking this up over here:





Thirty Hand Made Days


10 comments:

  1. ok, imagining you cutting the brie while taking the picture seriously stresses me out! at any rate, it still looks delicious.

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  2. mmm I think I have to try making a savory version of this

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  4. Seriously my favorite baked brie recipe EVER. i think i've text you 5 times in the last 5 years for this "recipe" and have yet to actually make it. but i think about it ALL THE TIME, and how amazing it is!
    And sorry for purchasing a monster size wheel, but it still looks delish!

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  5. I want this right now.
    Please.
    Pretty please.

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  6. i'm dying to make this. right now.

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  7. I found you on Julie's blog. Thanks for the great recipe! New follower here. :)
    ~cheryl

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  8. This looks amazing! Following your blog now from Edie's.

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  9. I made this last night for a holiday party and it was a huge hit! This recipe is definitely a keeper. Thanks for sharing:)

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