Ingredients

• 1 (8–10 oz) wheel of Brie cheese (rind on or off—your choice)
• 1 sheet (about 8×10″) frozen puff pastry, thawed
• 2–3 tbsp fruit jam or chutney (fig, apricot, or cranberry work beautifully)
• 1 egg, beaten (for egg wash)
• Optional add-ins:
– 1–2 tsp fresh thyme or rosemary
– 2 tbsp chopped walnuts or pecans
– Drizzle of honey before baking

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Optional: Gently remove top rind of Brie with a knife for easier melting (leave sides intact to hold shape).
Roll puff pastry slightly to smooth seams. Spoon jam in center. Top with Brie (jam-side down if rind removed). Add herbs or nuts around cheese if using.
Fold pastry up and over Brie, pleating as needed. Pinch seams to seal completely (patch with pastry scraps if needed).
Place seam-side down on sheet. Brush all over with egg wash. Cut 2–3 small slits in top to vent.
Bake 20–25 min until deep golden and puffed. For extra shine, brush with honey in last 5 min.
Rest 5–10 min before serving (filling is molten hot!). Serve with crackers, sliced apples, or crusty bread.