Martha Stewart Baked Brie With Boozy Fruit

Martha Stewart baked brie with boozy fruit takes 1 hour 40 minutes and a wheel of Brie, pecan puff pastry and Dijon to make a flaky, gooey appetizer. This simple party appetizer recipe fits fall gatherings, holiday parties and cozy winter nights with friends and family.

Freeze the pastry-wrapped Brie for 20 minutes before it goes in the oven, because cold dough sets fast and holds its leaf decorations. Skip it and the pastry slumps, the cheese leaks out and the top loses its crisp shape.

Martha folds ground toasted pecans right into the puff pastry, so every flaky bite carries a nutty crunch instead of a plain buttery crust. She also brushes Dijon mustard on both sides of the Brie, which adds a sharp tang against the rich, melty cheese.

Martha Stewart Baked Brie With Boozy Fruit

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Course: AppetizerCuisine: American, FrenchDifficulty: Medium

Servings

8

servings

Prep time

25

minutes

Cooking time

55

minutes

Calories

410

kcal

A wheel of Brie wrapped in nutty puff pastry bakes until the crust turns deep golden and the center turns soft and molten. Once you cut it open, the cheese flows out and the flaky layers stay crisp.

Ingredients

• 1/2 cup pecans
  

• 1 package (14 to 16 ounces) all-butter puff pastry, thawed
  

• Unbleached all-purpose flour, for dusting
  

• 2 tablespoons Dijon mustard
  

• 1 round wheel (about 6 inches) Brie (1 pound)
  

• Boozy Fruit , for serving
  

• Apple wedges and baguette slices, for serving
  

Directions

• Toast the pecans: Preheat the oven to 350°F and toast 1/2 cup pecans on a baking sheet for 10 to 12 minutes. They're ready when slightly darkened, so grind them in a food processor.
• Add pecans to pastry: Raise the oven to 400°F, then unfold 1 package puff pastry on a lightly floured surface. Sprinkle the ground pecans over half of it, fold the other half over and pinch the edges to seal.
• Cut and roll the pastry: Cut the pastry in half crosswise and pinch the cut edges to seal. Then roll one half out to an 8-inch square.
• Mustard the Brie: Brush 1 tablespoon Dijon on one side of the 1-pound Brie wheel. Place it mustard-side down in the center of the square, then brush the remaining 1 tablespoon Dijon on top.
• Cover with pastry: Roll the other pastry half to a 9-inch square and center it over the Brie. Press gently around the cheese to push out air pockets, then trim leaving a 1/2-inch border and move it to a parchment-lined baking sheet.
• Cut leaves and freeze: Gather the scraps, reroll them to 1/8 inch thick and cut out leaf shapes with cookie cutters or a paring knife. Score veins into each leaf, set them on the sheet and freeze for about 20 minutes until firm.
• Egg wash and decorate: Brush the top and sides of the pastry with egg. Then press the leaves onto the top in a decorative pattern and brush them with egg too.
• Bake and serve: Bake for 30 minutes, then reduce the heat to 350°F. Keep baking 25 to 30 minutes more until puffed and golden brown, and serve hot with Boozy Fruit, apple wedges and baguette slices.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, J.K. Adams French rolling pin. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I assemble the baked Brie ahead of time?

Yes, you can wrap the Brie and decorate it a day ahead, then keep it covered in the fridge. Brush it with egg right before baking so the wash looks fresh and shiny. If it goes in cold, add a few extra minutes.

How do I store leftover baked Brie?

Wrap leftovers tightly and refrigerate them for up to 3 days. Reheat slices on a baking sheet in a 350°F oven for about 10 minutes, since the microwave makes the pastry soft. The cheese won't be as runny as the first time.

What can I use instead of pecans?

Walnuts or almonds work well and toast the same way in 10 to 12 minutes. Grind them just as fine so they spread evenly through the pastry. If anyone has a nut allergy, skip them and the pastry still bakes fine.

Do I need cookie cutters for the leaves?

No, a small paring knife does the job. Cut simple leaf outlines from the rerolled scraps and score veins with the tip of the blade. Keep the dough cold while you work so the shapes stay sharp.

Why did my Brie leak while baking?

Leaking usually means the pastry had gaps or the dough warmed up before baking. Press out air pockets and pinch the edges well when you wrap the cheese. The 20-minute freeze also helps the crust set before the cheese melts.