Baked Brie
Some recipes just feel special the moment they hit the table, and this baked Brie is one of them. Wrapped in buttery puff pastry and filled with basil pesto, it’s the perfect balance of rich, savory, and delicately crisp. Whether you’re entertaining guests or treating yourself to something indulgent, this show-stopping appetizer takes just minutes to prepare — but looks (and tastes) like you spent hours in the kitchen.
Ingredients
1 sheet Pepperidge Farm puff pastry (thawed for 30 minutes)
1 wheel of Brie cheese
1 container basil pesto (about 4 tablespoons)
1 egg
1 tablespoon water
Instructions
Preheat oven: to 350°F (175°C).
Prepare pastry: On a lightly floured surface, roll out the thawed puff pastry into a 14-inch square.
Assemble Brie:
Cut the Brie wheel in half horizontally.
Spread about 4 tablespoons of basil pesto over the bottom half, then place the top half back on.
Wrap it up:
Place the filled Brie in the center of the puff pastry.
Trim off any excess corners to reduce bulk.
Beat together the egg and water, then brush along the pastry edges to seal.
Fold the pastry up over the Brie, pressing to close and “gluing” with the egg mixture.
Flip and finish: Turn the wrapped Brie over so the smooth side faces up. Brush the top and sides with more egg wash.
Bake: Place on a parchment-lined baking sheet and bake 20–30 minutes, or until the pastry is puffed and golden brown.
Serve: Let rest 5 minutes before serving warm with bread or crackers.
Pro Tips
For extra shine, brush a second layer of egg wash halfway through baking.
Try a drizzle of honey or balsamic glaze just before serving for a sweet contrast.
You can swap basil pesto for sun-dried tomato pesto or fig jam for a new twist.
Serve on a wooden board surrounded by crackers, apple slices, or crostini for a beautiful presentation.
Golden, melty, and irresistibly rich — this Basil Pesto Baked Brie brings a touch of elegance to every occasion. ✨
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