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For this easy appetizer, you'll remove the top rind of the wheel of Brie, then top with a juicy mix of raspberry preserves, raspberries, and fresh rosemary. Wrapping and baking in store-bought puff pastry makes the combination elegant, gooey, and crisp. If you're looking for more Brie cheese inspiration, check out our gallery of Brie recipes.


Makes 8 appetizer servings

1/2 cup raspberry preserves
1/4 cup fresh or frozen unsweetened raspberries, thawed
1/2 teaspoon finely chopped fresh rosemary leaves
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 13.2-ounce Baby Brie cheese (about 6 to 7 inches in diameter)
1 large egg, beaten to blend (for glaze)
Crackers and baguette slices

Step 1

Preheat oven to 400°F. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper. Roll out pastry on lightly floured surface to 12-inch square. Cut top rind off cheese; discard rind. Place cheese, rindless side up, in center of pastry. Spoon raspberry mixture onto cheese. Fold pastry on 2 opposite sides over cheese. Brush remaining 2 sides of pastry with glaze. Fold over cheese; press seams to seal. Brush pastry with glaze; place on baking sheet.

Step 2

Bake cheese until pastry is deep golden brown (top of pastry may split open), about 30 minutes. Let cool 20 minutes. Place baked cheese on serving platter. Surround with crackers, baguette slices, and grapes.

How would you rate Pastry-Wrapped Brie With Raspberries?

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  • I have made this several times.. always use tons of pepper rosemary (fresh if u have it, actually makes a difference). Have omitted the frozen raspberries when I don't have, but a good jam is required. Also - make sure the brie is really cold when u wrap it up in the dough... keeps it from leaking a bit. But some things cannot be helped, so sometime I use a pie plate or a small tin rather than a making sheet, so I don't lose any of the leaking goodness. Also - like a previous reviewer, I have used both pastry and pie dough.. whatever I have on hand. Bring to a party and a guaranteed empty plate home.

    • adamico7

    • NJ

    • 11/3/2014

  • My recipe does NOT say how much pepper - (or what kind). And some comments say to DOUBLE that amount. Makes it DIFFICULT!!!

    • potluckgroupie

    • Oceanside, Calif.

    • 8/13/2014

  • I have been making this for years, it's a crowd favorite. My advice, double the rosemary and pepper, add walnuts, and get a quality raspberry jam. Yum!

    • cayo1121

    • New York, NY

    • 3/28/2014

  • I was afraid people would be bored with baked brie at this point, but I needn't have worried. I used raspberry jalapeno jam, lots of pepper, and doubled the rosemary.

    • renee_ozer

    • Colorado Springs, CO

    • 12/23/2013

  • I got great raves from my friends about this recipe when I made it for a holiday party. Then I was asked to bring it to a friends 50th birthday and it was a hit. I used slightly less jam and berries and a little more rosemary. I always brush the puff pastry with egg so it comes out super crispy and golden brown. It's beautiful served with a few fresh raspberries on top!

    • jkrautz

    • Tucson, AZ

    • 8/4/2013

  • Absolutely love this recipe. I always substitute a pie crust for the puff pastry. Just roll it out and fold it over the Brie. I use a small cookie cutter with any extra to add stars, hearts, leaves or whatever is appropriate. Use the egg to add them to the top. Gorgeous and delicious! The are never any leftovers.

    • LindaBH

    • Sykesville, MD

    • 1/12/2013

  • Easy to make. I was worried it woud be too sweet so I adjusted the recipe. I used 1/4 cup raspberry preserves, 1 cup fresh raspberries, 2 teaspoons minced fresh rosemary and a fair amount of black pepper - still way to sweet. Overall a big disappointment.

    • schoeffler

    • The Fingerlakes

    • 12/21/2012

  • An absolutely great dish. Everyone raved about this. I used enough raspberry preserve to cover the top, used dried rosemary, and added crushed almonds. One of the best dishes that I have made.

    • merolda

    • Mahwah, NJ

    • 10/7/2012

  • This is a great go to recipe when entertaining - the pepper is an interesting ingredient but works well in this recipe.

    • Anonymous

    • Spfld, IL.

    • 10/1/2012

  • I didn't have any raspberry preserves or raspberries, so I made this with apricot preserves. Everyone loved it! I'll definitely make it again with the apricot preserves. I might try raspberries someday, but I find it hard to imagine that it's better than the apricots.

    • beckerm

    • Murrieta, CA

    • 1/13/2012

  • This is the first time I have found that my experience was significantly different from other reviewers. I agree with a cook from Santa Monica below, it was way too sweet and a waste of good cheese. I have made baked Brie before and I think the half cup called for is just way too much.

    • Anonymous

    • Folsom

    • 12/20/2011

  • Wow, so easy and yummy! The fresh rosemary really makes it a notch better than your typical pastry-wrapped brie.

    • ktbrk

    • Washington, DC

    • 1/21/2011

  • I mentioned in my review below that I had not used the fresh fruit in this recipe. Mistake! Now that I've tried it with the fruit, it's even more spectacular. Every time I bring this to a party I get requests for the recipe. This time I used the W.D. Smith peach mango preserves and put diced fresh peaches in with it. I also added lots more rosemary. This will be a favorite forever -- so easy.

    • Anonymous

    • Lake Wylie, SC

    • 9/18/2010

  • I tried this recipe because of all the great reviews, and have never been so disappointed in my life. This was a sickly sweet, waste of delicious cheese.

    • Anonymous

    • Santa Monica

    • 9/6/2010

  • found a 16 ounce brie. Made it early in the day and refrigerated till night. Took out to room temp before cooking. Was the best brie ever.

    • lorianneg

    • Woodbury, NY Lori

    • 6/14/2010

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