Delicious Raspberry Baked Brie

Just FOUR ingredients make up the ideal appetizer: raspberry baked brie! It is a tried-and-true classic that is quick and simple to make!

One of those appetizers that tastes and looks so elegant, but is so simple and quick to prepare that you almost feel like you cheated is baked brie.

Baked Brie Recipe

Making preparations for holiday gatherings will be a snap with this tasty snack! Have you ever noticed certain appetizers are devoured quickly while others are left unfinished? This is a dish meant to be inhaled, though. It looks like you worked on it for hours, and it’s really creamy and flavorful. This is definitely one that you should add to your rotation.

The brie becomes extremely soft and melty, without being stringy, when cooked; it resembles a thick sauce. It’s perfect for spreading, dipping, and savoring because of this. All that deliciousness is kept contained until you’re ready to cut into it by cooking it in a pastry. Then watch as the golden flaky crust begins to drip with marvelousness. It is very wonderful.

Ingredients Used in Raspberry Baked Brie

You may also give your spouse or children the duty of preparing the snack with just four components. It may look and taste nice, but all the ingredients are readily available at your neighborhood grocery shop. You no longer need to go across town to locate your supplies because most supermarkets now have brie.

1. Puff Pastry: You will require one sheet, or half of a box.
2. Brie: Get a brie wheel instead of the wedge.
3. Raspberry Preserves: Choose your favorite or come up with your own.
4. Egg: This is for washing eggs.

Process of Baking Brie

This is really easy to put together—just four ingredients—and tastes best served warm for that gooey, warm center. If you plan ahead, you’ll have enough time to bake it, and I promise it will be worth it served warm.

• Roll: Spread the puff pastry sheet open on a cutting board, then roll it out to a thickness of 1/4 inch using a rolling pin.
• Place: The brie wheel should be centered in the dough. Drizzle the raspberry preserves over top. Give the cheese a thin border all around.
• Fold: Carefully raise the crust so that it completely covers the cheese’s top.
• Transfer and Brush: Transfer the brie onto a baking sheet. Combine a tablespoon of water with the egg. Cover the pastry with a brush. If any egg wash spills on the pan, wipe it off.
• Bake: Bake for 35 to 40 minutes, or until golden brown, at 400 degrees. Before serving, let cool for five minutes.

Tips for Perfection

When baking brie for the first time, it may appear complicated, but it really couldn’t be easier. With these pointers, you won’t have to worry about this appetizer.

Steps

• Rolling: Avoid rolling the pastry too thinly as this may cause it to split in the oven. Additionally, be cautious not to overstretch it when folding it up and over the top.
• Show: Fold the dough over into a galette that just meets in the center if you want the preserves to show like in the picture above. This is a simple holiday recipe for a gorgeous baked brie.
• Top it: To have a baked brie that is completely wrapped, fold it over and seal it like a gift. The brie can be adorned with additional puff pastry strips or raspberries, or it can be scored with shapes or lines.
• Wash: To prevent the brie from cooking up like eggs, remove any egg that may have pooled beneath it before applying the egg wash.
• Patience: If you cut into the brie right away, the cheese will soon melt out of the puff pastry; instead, wait five minutes. A five-minute cool-down is shown in the image below.
• Make Ahead: In actuality, puff pastry cooks best when it is chilled and baked in a hot oven. To achieve that crispy, puffy texture, assemble the brie wheel with the pastry and refrigerate for at least 30 minutes before baking.
• Garnish: Although this is lovely on its own, you are welcome to add a little garnish. For a festive appearance, top your baked brie with chopped pecans or walnuts, fresh raspberries, and a drizzle of honey.
• Leftovers: Store leftovers in the refrigerator for up to 3–4 days, securely wrapped in plastic wrap. Reheat for about 20 minutes at 200 degrees Fahrenheit, or until the interior is still warm and the exterior is crispy.
• Other Fillings: Other jams that go well with brie besides raspberry include fig, apricot, currant, strawberry, peach, and even jalapeño jam.

To Trim or Not to Trim!

Two methods of thinking exist, as far as I can tell. There are two groups of people: those who trim the rind and those who don’t. Both options have valid arguments, thus the choice is entirely subjective.

• Team Trim: Because the pastry will hold the warm, melted core of the brie, you can cut the brie without worrying. Although the rind might be rough and make cutting it easier, it can also make cutting it easier.
• Team Not to Trim: The rind will hold the brie in place even when it is warmed up without a pastry shell. Many people like the rind’s flavor and prefer to eat it that way. Additionally, the rind helps prevent your pastry’s melted core from seeping out.

How to Serve Brie the Best?

One reason baked brie is so popular is that it goes well with so many different dishes. It’s also ideal served on a cheese board. Here are some ideas for serving dishes with it.

• Crackers
• Bread
• Baked puff pastry sticks
• Pretzels
• Fruit
• Cured Meats
• Pita Chips
• Olives
• Toasted Nuts