Erin’s Recipe Rundown
This baked Brie is a must-have holiday appetizer in our house! It’s flaky, buttery, and secretly gluten-free. I use Sweet Loren’s Gluten-Free Puff Pastry because it’s so easy to work with straight from the fridge. Wrapped around creamy Brie and topped with a bright finish of jam, pecans, honey, and thyme, it always disappears quickly!
Why You’ll Love It: It’s an easy, crowd-pleasing appetizer that feels fancy—perfect for holiday gatherings or casual, cozy nights in!
Top Tips: Keep the pastry sheets cold for flaky, puffy layers. Don’t skip the egg wash—it keeps the pastry sealed and gives it a beautiful golden color.
For more gluten-free appetizers, try this gluten-free charcuterie, gluten-free bruschetta, gluten-free stuffed mushrooms, gluten-free jalapeño poppers, or these bacon-wrapped dates with goat cheese.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free baked brie. Jump to the recipe card below for the exact measurements.
- Brie: For a perfectly melted, gooey center, use an 8-ounce wheel of double- or triple-cream Brie. Trim just the top rind so the sides hold the melted cheese in place.
- Jam: Use fig, cranberry, or pepper jelly—whatever you like best! Stick to about ⅓ cup to prevent leaks.
- Pecans: Lightly toasted pecans add extra flavor. You can buy them toasted or do it yourself. For a nut-free option, swap in pepitas or skip them altogether.
- Honey: Drizzle just before serving for a glossy finish and touch of sweetness.
- Thyme: Fresh thyme or rosemary adds the perfect balance to the rich Brie.
- Egg Wash: Whisk 1 egg with 1 tablespoon water for a golden, bakery-style crust. For egg-free, brush with milk or cream instead.
How to Make Gluten-Free Baked Brie
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Trim the Brie: Use a knife to remove the top rind. Leave the sides and bottom intact to hold the melted cheese in place.
Assemble the layers: Unroll the cold puff pastry and center the Brie, rind side down, in a preheated pie pan lined with parchment (for easy cleanup!). Spoon jam over the top, then sprinkle with pecans if using. Be careful not to overdo it, or the Brie will leak.
Wrap it up: Fold one corner of pastry over the Brie, brushing the outside with egg wash so the next pleated layer sticks. Keep folding and brushing until it’s wrapped and sealed like a little package.
Bake: Brush the entire top and sides with egg wash for beautiful color, then bake until puffed and deeply golden. If the bottom is pale, bake for a few more minutes. It should feel crisp when you tap it.
Rest and finish: Let the baked Brie rest so the cheese settles and slices cleanly. Drizzle with honey and scatter with fresh thyme, then serve warm with apple slices or gluten-free crackers.
Recipe Tips
- Keep the pastry cold. Cold dough creates a nice puffy, flaky texture. If it gets soft, pop it into the fridge for about 10 minutes.
- Preheat the pan. Put the sheet pan in the oven for a few minutes before assembling the Brie—this will ensure the bottom gets nicely browned and crispy!
- Bake by color. Remove the baked Brie from the oven only when it’s deeply golden and the base feels crisp—don’t just rely on the timer!
Baked Brie in Gluten-Free Puff Pastry
Ingredients
For the baked Brie:
- 1 sheet Sweet Loren’s Gluten-Free Puff Pastry
- 1 8 oz (227g) wheel Brie
- ⅓ cup (110g) jam (fig, cranberry, apricot)
- ¼ cup (28g) chopped pecans
- Honey, for drizzling
- ½ teaspoon fresh thyme leaves
For the egg wash:
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 425°. Line a 9-inch pie pan with parchment paper.
- Using a sharp knife, cut the top rind off the Brie. Leave the bottom and sides intact.
- Unroll the puff pastry and place the Brie in the center, rind side down. Top with jam and chopped pecans.
- Whisk together the egg wash. Fold one corner of pastry up over the Brie. Brush the outside of that fold with egg wash, then bring up the next section so it sticks. Continue around the cheese, sealing as you go.
- Transfer to the prepared pie pan, and brush the top and sides with egg wash.
- Bake until deep golden, about 20-25 minutes.
- Allow to cool for about 5 minutes. Drizzle with honey and fresh thyme leaves. Serve warm with apple slices and gluten-free crackers.
What crackers are in the pic you used?! Are they gluten free?!
Hi Mandy! They’re gluten-free cranberry raisin toasts from Trader Joe’s!
Where do you find Sweet Loran’s Puff Pastry? I cannot find it locally or on Amazon.
Hi Renee, we’ve found it at Target, but it may depend on local areas. The brand has a product locator on their website that may help!