PREP TIME 5 mins
COOK TIME 30 mins
TOTAL TIME 35 mins
SERVINGS 6 to 8 servings
You can use homemade puff pastry for this. You’ll need about 8 or 9 ounces (253g). To make this with an 8-ounce can of refrigerated crescent roll dough instead of puff pastry, unroll the dough and carefully tear along the perforations to form 2 rectangles. Pinch the remaining perforations together so they won't break apart as you work with the dough. One rectangle should be enough to encase the brie, but use all or part of the second rectangle if you’d like to patch or decorate any spots. Bake at 350°F until browned, 35-40 minutes.
1 sheet puff pastry (thawed according to package directions if using frozen)
1 round or wedge Brie cheese (do not remove rind), about 8 ounces
2 tablespoons raspberry jam, or other sweet jam
1 tablespoon brown sugar
1/4 cup maple syrup
Preheat the oven:
Preheat the oven to to 350°F.
Slice the top off the Brie:
If you want, start with chilled Brie and use a sharp knife to carefully cut off the thin top rind of the cheese. This may help the crust stay with the cheese when served. The rind is edible so you don't have to do this step if you don't want to.
Place the Brie on the puff pastry:
On a lined baking sheet, lay out the puff pastry or the crescent rolls flat. Place the Brie round or wedge on top of the dough.
Spread the jam on top, fold dough over brie:
Spread the jam on the Brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and sprinkle brown sugar on top. Bake:
Bake at 350°F for 30 minutes. The pastry should be golden brown. Let cool for 10 minutes before serving.
Serve with crackers or apple slices.