Easy Baked Brie Puff Pastry Recipe (2024)

FAQs

Should you cut the rind off brie before baking in puff pastry? ›

The Brie's rind is edible and will be a bit softer after baking. If you cut off the rind, the cheese could leak through the puff pastry during baking.

No, you don't have to remove the rind before baking brie. The rind is edible and I don't even think you can taste it after the brie is baked.

If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long. To avoid the rubbery texture, remove the rind of the cheese and make sure to not overbake the brie in the oven.

Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.

The trouble is, the soft, gooey cheese sticks to the rind like glue, making it difficult to remove the rind without taking half the cheese with it. The solution? Freeze the brie before slicing off the top, bottom and sides with a serrated knife, then let it come to room temperature (or bake it) and serve.

Place your brie onto a baking sheet and cover it loosely with aluminum foil. Transfer the baking sheet into a preheated oven set to 350°F (177°C). Let it bake for 5 to 10 minutes, or until warm.

Preheat oven to 180°C/350°F (all oven types). Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie – it should feel very soft, like it is about to collapse if you press any harder.

Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.

Yes, the soft “crust” of brie, called a bloomy rind, is edible. It grows when the beneficial molds and bacteria used in making cheese are sprayed onto the surface of the cheese before aging. The mold then produces enzymes which help the cheese ripen from the outside in (opposite of how hard cheeses ripen).

It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia. When a Brie is aging at the creamery on a rack, the ammonia is evacuated through ventilation.

Why does my brie rind taste like mushroom? ›

As Brie cheese ages, it develops a stronger flavor and becomes more complex, with earthy and nutty undertones. The rind of Brie has a slightly tangy and mushroom-like flavor that adds to the overall taste experience.

The cheese will get too hot too quickly, break through the rind, and ooze out. Baking and serving the brie in an oven-proof ceramic dish will make the cheese scoopable for 5 to 10 minutes longer. If you're not a fan of honey, you can drizzle with maple syrup instead. Be careful not to overbake the brie.

Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

As mentioned, brie's mild, yet buttery and nutty flavor pairs well with so many things. Some examples are salami, prosciutto, pickles, apricots, apples, pears, dates, almonds, candied walnuts, and pecans.

The U.S. Department of Health doesn't recommend keeping any perishable food sitting out of the fridge for more than two hours — and that's certainly the case for soft cheeses, like cottage or cream cheese, brie, or fresh mozzarella.

Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.

Yes. To reheat the puff pastry bites, place them back in the oven on a baking sheet. Bake at 200°F for 15 – 20 minutes to bring back the crispiness of the puff pasty and re-melt the brie cheese.

Can you reheat baked brie in puff pastry? Yes, you can reheat it! I'm not sure you'll have any leftovers...but, in case, here is what you do. On a low temperature of 200F, place the cold baked brie in the puff pastry on a baking sheet and heat for about 20-30 minutes.

The long answer is when cooking brie cheese recipes, the cheese will melt but the rind won't. The rind will break down a little bit, but it won't evaporate into thin air.