Martha Stewart Baked Brie

Martha Stewart baked brie is a golden puff pastry wheel of melty cheese with a brown sugar pecan topping that comes together in about 2 hours. This simple make-ahead party appetizer fits holiday gatherings, game day and cocktail parties, and it works as an easy dinner starter too.

Chill the wrapped brie for at least 30 minutes before it goes in the oven, because cold pastry puffs up and turns crisp. Skip the chill and the butter in the dough melts too fast, so the pastry bakes up greasy and flat.

Martha rolls two sheets of puff pastry together until they are thinner than 1/8 inch, so the crust bakes up crisp instead of doughy. She also wraps the whole wheel in a second pastry layer and decorates it with egg-washed cutouts, which gives a bakery-style look without any special skill.

Martha Stewart Baked Brie

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Course: AppetizerCuisine: American, FrenchDifficulty: Medium

Servings

16

servings

Prep time

40

minutes

Cooking time

1

hour 

5

minutes

Calories

520

kcal

Flaky puff pastry wraps a whole wheel of brie, with a sweet and crunchy pecan layer hiding inside. The oven turns the pastry deep golden and the cheese soft enough to spread on baguette slices.

Ingredients

• 1 cup pecan halves
  

• 3/4 cup packed dark-brown sugar
  

• All-purpose flour, for dusting
  

• 2 standard packages (17 ¼ ounces) frozen puff pastry, thawed
  

• 1 wheel (2 1/4 pounds) brie
  

• 1 large egg yolk
  

• 2 tablespoons heavy cream
  

Directions

• Mix the pecan topping: Combine 1 cup pecan halves and 3/4 cup packed dark-brown sugar in a medium bowl. Mix with your fingertips until the nuts are coated, then line a baking sheet with a Silpat or parchment paper.
• Roll the first pastry: Dust your work surface with flour and stack 2 sheets of puff pastry, then roll them together until slightly less than 1/8 inch thick. Cut a 13-inch round and keep the scraps for decorating.
• Wrap the brie: Set the brie in the center of the round and spread the pecan mixture on top, stopping 1/2 inch from the edge. Wipe any sugar or nuts off the pastry, since they can cause holes, then fold the pastry up and over the cheese.
• Add the top layer: Transfer the wheel to the prepared baking sheet and roll and cut the remaining 2 sheets of pastry the same way. Drape this round over the brie and tuck the edges underneath.
• Decorate and chill: Whisk 1 egg yolk with 2 tablespoons heavy cream, then cut the scraps into decorative shapes. Brush the shapes with egg wash, press them onto the pastry and brush the whole wheel, then chill for at least 30 minutes and up to overnight.
• Bake the brie: Preheat the oven to 400 degrees and bake for about 30 minutes, until golden brown and puffed. Then lower the heat to 350 degrees and bake 25 to 35 minutes more, until the pastry is dark golden brown.

Tools for this recipe

• J.K. Adams French rolling pin, OXO silicone pastry brush, Reynolds unbleached parchment paper. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make baked brie ahead of time?

Yes, you can wrap and decorate it up to a day ahead and leave it in the refrigerator overnight. Bake it straight from the fridge when guests arrive, since the cold pastry is what keeps it flaky.

What can I use instead of pecans?

Walnuts work well because they have the same buttery crunch and pair nicely with brown sugar. Chopped almonds are another option if you toast them lightly first.

How do I store leftover baked brie?

Wrap leftovers tightly and refrigerate for up to 2 days. Reheat slices in a 350 degree oven for about 10 minutes, since the microwave makes the pastry soft.

Do I need a Silpat to bake this?

No, parchment paper does the same job and is easier to find. Either one stops the sugar from sticking to the pan if any leaks out.

Why did my baked brie leak while baking?

Most leaks come from sugar or nuts left on the pastry edges, which keep the seams from sealing. Wipe the dough clean before folding and tuck the top layer's edges well underneath.