Baked Blackberry Brie

Baked Blackberry Brie

This Baked Blackberry Brie appetizer is the perfect appetizer for an alfresco dinner party. I love it because the outcome is sweet and savory with a touch of thyme. Fresh blackberries are in season and are a summery addition to the creamy brie. Baking it in puff pastry makes a really pretty presentation. The ingredients are simple and you can put this together in no time to wow your friends!

Serving Size: Serves Six


1 pint of blackberries

1 8 ounce wheel of brie

3 sheets puff pastry

1/4 cup blackberry jam (I prefer Bonne Maman.)

1 egg

4 sprigs fresh thyme

Crackers of your choice (I love La Panzanella.)


Set the oven the 350 degrees.

Lay the puff pastry sheets on a sheet of parchment paper.

Remove the rind from the brie.

Place the brie on the center of a sheet of puff pastry.

Top the brie with the blackberry jam.

Remove the leaves from the sprigs of thyme.

Sprinkle the leaves over the jam.

Place another sheet of puff pastry over the brie.

Pinch the edges of the top layer of pastry to the bottom layer all around the circle of brie.

Cut the extra pastry from around the brie, leaving a one-inch margin.

Tuck the edges of the pastry under the brie,

Cut three strips from the remaining sheet of puff pastry.

Braid the strips and lay the braid over the brie, tucking the ends under.

In a small dish, beat the egg.

Brush a thin layer of egg over the brie.

Bake the brie for 25 minutes, or until golden brown.

Serve with crackers and blackberries.