Cheesy gooey baked Brie is one of my go-to recipes when hosting. It is so easy; you can make it ahead, freeze it and just pop it in the oven whenever you are ready to serve.
I use crescent roll dough instead of puff pastry because it turns out perfectly crispy in the outside and soft in the inside. But puff pastry works as well.
You can also add any type of toppings such as nuts, dried fruits, honey, fruit compote, or jams inside the Brie. Or you can opt for no toppings and just brown sugar on top! Feel free to make it as simple or as elaborate as you desire, either way, it will be delicious.
1 Crescent Rolls Original (8 oz container)
1 Brie cheese round (10-15 oz)
4 tablespoons of jam or fruit compote
3 tablespoons of toasted nuts
1 tablespoon of brown sugar
1 egg, beaten
1 teaspoon of Maldon salt or sea salt flakes
Crackers, for serving
Fresh Fruits, for serving
Freeze the Brie for 20minutes and thaw the crescent rolls at room temperature.
When ready to bake, heat oven at 375°F.
On a nonstick baking sheet roll out the crescent roll dough and bind pieces together with your hands, be gentle not to break.
Slice the Brie down the middle. Place the bottom half of the Brie in the center of the dough. Add your toppings of choice and place the other half of the Brie on top.
Start closing towards the middle. Once the brie is covered with the crescent roll dough, use your hands to shape it and seal it so that it has no openings.
Brush with the beaten egg wash.
Bake for 10minutes.
Remove from the oven, spoon the sugar and salt on top and bake for another 10minutes until golden brown.
Wait 10minutes for it to cool before serving.
Serve with crackers and fresh fruits.