Baked Brie

Instructions

1. 1

   Preheat your Oven to 400°F. Line a Baking Sheet with Parchment Paper.

2. 2

   Lightly flour a clean surface and unfold one sheet of thawed Puff Pastry. If it has any cracks, gently press them back together with your fingers.

3. 3

   Place the cold Brie Wheel in the center of the pastry sheet. Drizzle 2 tablespoons of Honey over the top of the Brie, then scatter the Chopped Walnuts and Thyme (if using) on top.

4. 4

   Fold the pastry up and over the Brie: lift one side, then the opposite side, then fold in the remaining edges, pressing gently to seal. The pastry should fully enclose the Brie with no gaps. Trim any thick excess pastry with a Knife so it's not too bulky (more than 2 layers thick on top will bake doughy).

5. 5

   Flip the wrapped Brie seam-side down onto the prepared Baking Sheet. This keeps the seams sealed and gives you a smooth, pretty top.

6. 6

   In a small Mixing Bowl, whisk together the Egg and Water to make the egg wash. Brush it evenly over the entire surface of the pastry, including the sides. This is what gives the pastry its deep golden color.

7. 7

   Use a sharp Knife to score a small X or a few slits on the very top of the pastry. This allows steam to escape and prevents the pastry from puffing up unevenly.

8. 8

   Bake for 20–25 minutes, until the pastry is deep golden brown all over. Do not pull it out when it's just lightly golden — you want a rich, amber color for maximum flakiness and a fully melted center.

9. 9

   Remove from the Oven and let the Brie rest on the Baking Sheet for 5 minutes. This is important — it allows the molten cheese to settle slightly so it doesn't completely flood out the moment you cut into it.

10. 10

    Transfer to a serving board or plate. Drizzle with the remaining tablespoon of Honey and a crack of Black Pepper. Serve immediately with sliced Baguette, crackers, and fresh Apple or Pear slices.