Go Back
–+ servings
A square photo of gluten-free baked Brie on a platter with gluten-free crackers and grapes.
Print

Meaningful Eats

Baked Brie in Gluten-Free Puff Pastry

8
Flaky, buttery, and filled with gooey goodness! Baked Brie topped with jam and pecans is the ultimate gluten-free appetizer everyone will love!
Course Appetizer
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Erin Collins

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.

Notes

Gluten-Free: This recipe is made gluten-free by using Sweet Loren’s Gluten-Free Puff Pastry.
Dairy-Free: While there’s nothing quite like traditional Brie, you could try a dairy-free alternative that has a creamy, melty texture, such as Violife Le Rond Camembert.
Nut-Free: Swap pecans with toasted, salted pepitas, or omit.
To Make-Ahead: You can prepare the unbaked Brie up to 24 hours ahead. Prepare the recipe up until the point of brushing the egg wash, then wrap tightly in plastic wrap and store in the fridge. Brush with egg wash just before baking, then top with honey and fresh thyme once it comes out of the oven.
To Store: Keep leftovers covered in the fridge for up to 2 days. Reheat in a 350°F oven for about 10 minutes to crisp up the pastry and remelt the cheese.
To Freeze: Not recommended, since freezing makes the puff pastry soggy and changes the Brie's texture. 

Nutrition

Calories: 238kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 89mg | Potassium: 51mg | Fiber: 1g | Sugar: 7g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg