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Jamie's Baked Brie

Jamie's Baked Brie

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Merrittorious

Merrittorious

My ex-wife Jamie's been making this savory Brie en croute since way back before we were married. I think she must have gotten the idea from a magazine, but I've never seen the recipe... I just wing it. It can be made with either puff pastry sheets (quick and easy) or phyllo sheets (more work, flakier shell). Serve with fancy table crackers or digestive biscuits.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 25 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven.
  3. Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.
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Reviews

jazzysmom
33

jazzysmom

1/3/2011

I made this recently for a Christmas Eve potluck and it was delish! I forgot my grocery list at home, so I improvised a bit. I also don't like vermouth, so I used a dry white wine (a cheap sauvignon blanc). I followed the directions up to using the phyllo dough. I used a sheet of puff pastry instead, and used toothpicks to hold the pastry together on top. After that, I used a quick spray of Pam on the top and sprinkled rosemary on it. Next time I make this, I will defnitely used the phyllo dough, as the puff pastry did not brown enough/get flaky enough for me. It's delicious! Give it a try! All of the ladies at the potluck asked for the recipe.

Merrittorious
18

Merrittorious

9/30/2011

Hints: Puff pastry sheets cut the prep time dramatically! You can sub the vermouth for wine or whatever floats your boat. I keep meaning to take pictures so this recipe gets more popular. It really is delicious. If anybody takes a pic, please upload!

Christina
14

Christina

11/20/2011

This was good! I could not get a shallot to save my life @ the grocery store, so I subbed green onion, which I thought worked out nicely. I am a lover of garlic, but I think if I make this again, I would cut back, as I thought it was a little too much. I wrapped mine in some crescent dough that needed to be used, perfect! I also had an issue cutting the top off while trying to leave a lip around the edge. Is there a trick to that, lol? I was able to make it work in the end, though. Thanks for sharing. :)

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