Baked Brie with Berries in Puff Pastry
Soft, melty brie wrapped in golden puff pastry with a glossy berry filling. The warm cheese, crisp pastry, and bright berries come together for a simple, beautiful holiday dish that feels both cozy and elegant.
Ingredients
- 1 sheet puff pastry (thawed)
- 8 oz brie cheese
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- ¼ cup granulated sugar
- 1 tbsp corn starch (optional, for thickening)
- ½ cup slivered or sliced almonds
- 1 tsp lemon juice
- 1 egg (beaten, for brushing the puff pastry)
Instructions
- Make the berry filling. In a small saucepan, combine raspberries, blackberries, sugar, and lemon juice. Bring to a gentle simmer over medium heat. In a small bowl, stir the cornstarch with 1 tablespoon of cold water until smooth, then pour into the berry mixture. Cook 18–20 minutes, stirring often, until the berries break down and the sauce thickens and turns glossy. Remove from heat and let cool for 10–15 minutes. Pick out any large stem pieces if needed.
- Prepare the brie. Cut the brie into large chunks so it melts evenly. If the rind feels thick, trim a little away before wrapping.
- Assemble. On a lightly floured surface, roll out the puff pastry to smooth the seams. Spoon a few tablespoons of berry sauce into the center, sprinkle with half the almonds, and place the brie pieces on top. Add more berry sauce and the remaining almonds over the cheese. Reserve a bit of sauce for serving.
- Wrap and seal. Fold the pastry up over the filling, pressing the edges to seal. Flip the bundle seam-side down onto a parchment-lined baking sheet. Brush with beaten egg.
- Bake. Bake at 400°F (200°C) for 20–25 minutes, until the pastry is puffed and deep golden brown.
- Serve. Let rest 10 minutes before cutting. Spoon the reserved berry sauce over the top and serve warm.
Notes
- Timing tip: The berry sauce can be made up to 3 days ahead and stored in the fridge. Bring to room temperature before using.
- Shortcut: Use ½ cup mixed berry jam instead of fresh berries for a quick version. Warm slightly before spooning over the brie.
- Make ahead: Assemble the wrapped brie up to 4 hours ahead and keep refrigerated until baking.
- Serving tip: Serve on a small wooden board or platter so the berry sauce can pool naturally around the edges — it looks lovely and rustic.
- Variations: Swap the almonds for chopped pecans if you prefer a softer crunch. Or skip the nuts altogether for a creamier texture.