Baked Brie

Feb 05

Baked Brie

If you’re looking for the perfect appetizer to WOW your crowd, this is your recipe!  While I imagine it doesn’t differ much from other Baked Brie recipes, this one is always a fan favorite among my friends and is almost always requested when I offer to bring an app – it could just be my loving touch though.  🙂  Kidding.

Like with most things I do, I think this guy looks pretty impressive given the very minimal amount of effort involved.  I mention it below, but there is flexibility to either make two small baked brie rounds or one big on with this recipe.  I find that the small rounds (about 3″ in diameter – I could be a little off in that estimation though) are much, much easier to find at the supermarket so I tend to go that route.  All other parts of the recipe and necessary ingredients stay the same.


  • Place a sheet of wax paper on a cookie sheet; lay out the crescent rolls flat on the wax paper and place the brie round on top.  Do NOT remove the rind.  *If you’re using a smaller round, half of the crescent roll tube will cover one round (which is why I typically buy two of the smaller rounds since they seem to be easier to find).
  • Spread your jam of choice on top of the brie, using as much or as little as you’d like.
  • Fold the crescent roll dough over top of the brie, covering the entire round top and bottom, and cutting off any excess dough.
  • Drizzle the maple on top of the dough and spread evenly with a baster or spatula.
  • Sprinkle a handful or so of brown sugar on top of the syrup – anywhere from 1/8 to 1/4 cup.
  • Bake at 350 degrees F for 25-30 minutes.  Pastry should be golden brown; let cool for 10 minutes before serving.


* In the pictures above, the brie on the left is a large round that used an entire crescent roll tube; the picture on the right used 1/2 of a crescent roll tube for each round.

I suggest serving with crackers, apple slices, or even sliced French bread.

Printer Friendly PDFBaked Brie


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