Baked Brie in Puff Pastry with Roasted Plums and Thyme

this RECIPE

A flaky puff pastry bomb packed with gooey brie, sticky-sweet roasted plums, and earthy fresh thyme—this baked brie is your next show-stopping appetizer with minimal effort and maximum reward. Perfect for fall entertaining or holiday grazing boards.

Ingredients

For the Brie Wrap:

• 1 sheet puff pastry, thawed
• 1 wheel of brie (200–250g), rind on
• 1 egg + 1 tsp milk (for egg wash)

For the Roasted Plums:

• 3 ripe plums, halved and sliced
• 1 tbsp olive oil or melted butter
• 1 tbsp honey or maple syrup
• Fresh thyme sprigs
• Pinch of flaky sea salt
• Cracked black pepper, to taste

Optional Garnish:

• Extra thyme
• Drizzle of honey or balsamic glaze

Instructions

1. Roast the Plums
Preheat oven to 200°C (390°F). Toss sliced plums with olive oil, honey, thyme, salt, and pepper. Spread on a lined baking tray and roast for 15–18 minutes until juicy, soft, and caramelized. Let them cool slightly.

2. Wrap the Brie
Lay out your puff pastry on parchment paper. Place the whole brie in the center and top with a generous spoonful of the roasted plums (save the rest for garnish). Wrap the pastry up and over the brie to fully enclose it. Seal well and flip so the seam is on the bottom.

3. Bake to Golden Perfection
Brush the top with egg wash for that golden glow. Bake at 200°C (390°F) for 20–25 minutes until puffed and deeply golden. Let it rest for 5–10 minutes before cutting in.

4. Garnish & Serve
Slice into the center to reveal the melty cheese. Top with extra roasted plums, a few thyme sprigs, and a final drizzle of honey or balsamic glaze. Serve warm and gooey.

Notes

• You can prep the roasted plums ahead and store in the fridge up to 2 days.
• Try figs or nectarines as a twist if plums aren’t in season.
• Add crushed walnuts for extra crunch inside the pastry.

Helpful Tips

1. Keep It Chill
Make sure your puff pastry stays cold right up until baking. If it warms too much while assembling, pop it in the fridge for 10 minutes before baking to ensure maximum flakiness.

2. Don’t Overfill
A little roasted plum goes a long way! Too much can cause the pastry to burst or get soggy. Save most of the fruit for garnishing after baking.

3. Brie with Rind = Yes!
Leave the rind on the brie—it helps hold everything together when it melts and adds a subtle earthy flavor that balances the sweetness of the fruit.

4. Customize the Fruit
No plums? Try figs, apricots, or even roasted grapes. Just keep the texture soft and jammy.

5. Reheat Like a Pro
If making ahead, reheat in a 160°C (320°F) oven for 8–10 minutes until warmed through. Don’t microwave—it’ll turn soggy!

6. Use a Sharp Knife
Let the baked brie rest for 5–10 minutes before slicing to prevent molten cheese from flooding out. A sharp knife gives clean, dramatic cuts.

Substitutions and Variations

Fruit Options
If plums are out of season, you can use roasted figs, nectarines, peaches, or even grapes. Aim for fruits that caramelize well and complement brie’s creaminess.

Sweeteners
Both honey and maple syrup work beautifully in this recipe. For a more robust flavor, try date syrup or a touch of brown sugar instead.

Herbs
Fresh thyme gives an earthy, aromatic contrast, but rosemary or sage can be used for a deeper herbal note. Avoid dried herbs, as they can overpower the fruit.

Cheese Choices
Brie is classic, but camembert or triple-cream cheeses can be swapped in with great results. Choose a whole wheel for easy wrapping and maximum melt.

Pastry Base
Standard puff pastry is ideal, but phyllo dough (layered with melted butter) or crescent roll dough can also be used for a different texture.

Garnish Options
Instead of honey or balsamic glaze, try a fig jam drizzle or a scattering of chopped toasted nuts for extra flavor and crunch.

Serving Suggestions

As a Starter
Serve this baked brie bomb as a centerpiece for a grazing board. Pair it with crackers, seeded flatbreads, or thinly sliced baguette. Add cured meats, grapes, nuts, and olives for a well-rounded spread.

Perfect Pairings
This dish shines alongside crisp white wines like Sauvignon Blanc or a fruity rosé. For a non-alcoholic option, serve with a chilled sparkling apple cider or herbal iced tea.

Occasions to Serve
Ideal for holiday gatherings, dinner parties, or casual wine nights. It’s also a popular choice for Thanksgiving or Friendsgiving starters.

Plating Tip
Slice at the table for dramatic presentation. Allow the brie to ooze slightly before adding the remaining plums and drizzle—this moment is pure food theater.

Make It Mini
For a party-friendly version, use mini brie wheels and cut puff pastry into smaller squares to create individual servings. Bake for 12–15 minutes or until golden.

Storage & Reheating Tips

Storage
If you have leftovers, let the baked brie cool completely. Wrap it tightly in foil or transfer to an airtight container. Store in the refrigerator for up to 3 days.

Reheating
To reheat, place the brie bomb on a parchment-lined baking sheet and warm in a preheated oven at 160°C (320°F) for 8–10 minutes, or until heated through and the pastry is crisp again. Avoid microwaving—it will make the pastry soggy and uneven.

Freezing
Freezing is not recommended once baked, as the pastry may lose its texture. However, you can assemble the brie bomb ahead of time (unbaked), wrap it well, and freeze for up to 1 month. When ready to use, bake directly from frozen at 190°C (375°F) for 30–35 minutes or until golden and bubbly inside.

Make Ahead Tips

Roast in Advance
You can roast the plums up to 2 days ahead. Once cooled, store them in an airtight container in the refrigerator. Rewarm slightly before using if needed.

Assemble Ahead
The entire brie bomb can be assembled up to 24 hours in advance. After wrapping, place it seam-side down on a parchment-lined tray, cover loosely with plastic wrap, and refrigerate. Apply the egg wash just before baking for best color and texture.

Freezer-Friendly Prep
For longer-term prep, assemble the wrapped brie and freeze it unbaked. When ready to serve, bake straight from frozen—just add 5 to 10 extra minutes to the baking time. Always brush with egg wash before placing in the oven.

Serving Day Tip
If serving at a party, plan to bake it 30–40 minutes before guests arrive. Let it rest after baking and garnish just before slicing to keep the topping fresh and vibrant.

Troubleshooting

The pastry split during baking
This usually means the seam wasn’t sealed well or too much filling was added. Make sure to tightly fold the puff pastry over the brie and pinch all edges together. Chill before baking if the dough has softened too much.

Cheese leaked out
A small amount of leakage is normal, but excessive melt may happen if the brie was overripe or the rind was removed. Always use a whole wheel with the rind intact and avoid cutting into the brie before wrapping.

Bottom of pastry is soggy
To avoid a soggy base, place the wrapped brie on a preheated baking sheet or use parchment over a metal tray (not a silicone mat). You can also sprinkle a thin layer of crushed nuts or breadcrumbs under the brie to absorb extra moisture.

Pastry not golden enough
An even, rich golden color depends on a proper egg wash. Don’t skip this step, and make sure the oven is fully preheated to the correct temperature before baking.

Fruit flavor is too strong or sweet
Reduce the amount of roasted plums inside the pastry if you prefer a more subtle fruit note. You can also use less honey or try more tart fruits like underripe plums or blackberries for balance.

Frequently Asked Questions

Can I use a different cheese instead of brie?
Yes. Camembert is the best substitute with a similar texture and flavor. For a slightly different twist, try a small wheel of triple-cream or soft goat cheese, but avoid cheeses that don’t melt well.

Do I need to peel the plums?
No, peeling is not necessary. The skins soften beautifully in the oven and add color and texture. Just be sure to slice them thinly for even roasting.

Can I make this without fruit?
Yes. For a more savory version, replace the plums with caramelized onions, fig jam, or a mix of chopped nuts and herbs.

Should I serve this warm or at room temperature?
Warm is ideal for the best texture and flavor. The brie will be perfectly melty, and the pastry crisp. If made in advance, reheat briefly in the oven before serving.

What if my puff pastry cracks?
If you notice cracks before baking, patch them with a small piece of pastry and seal with egg wash. If it cracks during baking, don’t worry—the flavor and texture will still be delicious, and you can cover any imperfections with garnish.

Can I prepare this recipe gluten-free?
Yes, simply use a gluten-free puff pastry and ensure all other ingredients are certified gluten-free. Note that some gluten-free pastries may bake slightly differently, so watch for browning and adjust baking time if needed.

More Brie-Inspired Ideas

Love the buttery brie and puff pastry combo? Here are a few more irresistible variations to explore:

• Spring-Ready Elegance – Try this Asparagus Brie Puff Pastry Tart for a fresh, herbaceous twist layered with seasonal greens and golden pastry.

• The Classic Crowd-Pleaser – Learn the timeless method in How to Make Baked Brie in Puff Pastry from The Kitchn. Simple, foolproof, and endlessly customizable.

• A Sweet and Savory Favorite – Indulge in Baked Brie en Croûte with Honey, Cherries & Pecans by Once Upon a Chef—rich, glossy, and perfect for gifting or holiday boards.

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