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Baked Brie with Apricot Jam

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Baked Brie with Apricot Jam Recipe

Crisp on the outside, warm and spreadable, this sweet and savory appetizer that is always the star of the table. Our Fast and Easy Puff Pastry recipe works just fine for this, or you can use a box of store-bought pastry from the freezer section.

At a glance

16 servings
Nutrition information


Choose your measure:



  • One (8-ounce) wheel Brie
  • 1/2 cup apricot or raspberry preserves

Egg wash

  • 1 large egg beaten with 1 tablespoon water


  1. Preheat the oven to 450°F.
  2. Cut one-quarter of the pastry from the finished recipe, then wrap and reserve for another use.
  3. Divide the remaining pastry in half and roll one half out to 1/4˝ thick. Take a 7˝ plate, invert it over the pastry, and cut out a circle of dough with a sharp paring knife. Repeat with the other half of the dough. Set aside with any scraps of dough to cut out decorative shapes for the top.
  4. Fold the pastry up and around the cheese, making pleats in the dough as necessary. Use a little water to seal the pleats together. Spread the preserves on top of the cheese.
  5. Brush the outside inch of the second circle of dough with water and place it, wet side down, over the cheese. Smooth the edge of the top dough around the pleats, patting them to seal.
  6. Cut out any decorations you like from the scrap dough and place on the top of the Brie, using water to adhere them to the surface.
  7. Place the cheese on a parchment-lined baking sheet and brush all over with the egg wash. Bake for 25 to 28 minutes, until the pastry is a deep golden brown all over. Remove from the oven and let sit for at least 15 minutes before transferring to a serving plate and serving warm.
  8. Refrigerate any leftovers wrapped well.
  9. Yield: 16 servings

Nutrition Information

  • Serving Size 52g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 210
  • Calories from Fat 135
  • Total Fat 15g
  • Saturated Fat 9g
  • Trans Fat 0g
  • Cholesterol 44mg
  • Sodium 155mg
  • Total Carbohydrate 16g
  • Dietary Fiber 0g
  • Sugars 7g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.