"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Baked Brie Recipe

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This recipe for Baked Brie, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monica Jasa
Added: Tuesday, November 4, 2008


1 Sheet Frozen Puff Pastry (thawed)
8 oz. Herbed Brie Cheese
1/3 c. Julienne Sun-Dried Tomatoes (dry, not packed in oil)
c. Pesto (optional)
1 Egg, beaten
Italian Seasonings Blend

Preheat the oven to 425 degrees. Roll the thawed puff pastry on a lightly floured board until it has approximately increased in size by 1/3. The dough should be about 1/16 of an inch thick. Cut dough into 9 or 12 even squares, depending on the size you would prefer. I like to use a pizza cutter for this.

Using one square at a time, place a small slice of brie in center of square. Add 3-4 sun-dried tomato pieces and small dollop of pesto, if desired. Brush edges of the square with the beaten egg. Fold one end over to make a triangle. Crimp the edges of the triangle with a fork to seal. Brush the top of the triangle with the beaten egg and sprinkle with the dried Italian seasoning blend, if desired. Repeat this process until all of the triangles have been formed.

Place triangles on a baking sheet lined with a silicon baking mat. If you do not have a silicon baking mat, you can line the baking sheet with parchment paper or very lightly spay with a nonstick cooking spray. Bake in the 425 degree preheated oven for 10-12 minutes or until golden brown. Enjoy!

If using the herbed brie, the pesto is probably not necessary. If using plain brie, I would recommend adding the pesto.

For a sweeter version, use plain brie, add a dollop of apricot preserves and sprinkle a few toasted pine nuts into the triangle. Delish 




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