Go Back
–+ servings
Baked Brie Raspberry Rosemary

Melt-in-Your-Mouth Baked Brie Raspberry Rosemary Delight

This Baked Brie Raspberry Rosemary is a delicious appetizer combining creamy Brie with raspberry compote, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 8 ounces Brie cheese Opt for Brie or Camembert for similar indulgence
  • 1 sheet Frozen puff pastry Phyllo dough can be a lighter alternative
  • 1 Large egg Used for egg wash; can swap with milk or plant-based milk
  • All-purpose flour For dusting; consider gluten-free flour as a substitute
For the Raspberry Compote
  • 1 cup Fresh raspberries Frozen raspberries may affect texture
  • 2 tablespoons Granulated sugar Brown sugar offers a rich flavor alternative
  • 1 tablespoon Fresh lemon juice Can use apple cider vinegar if needed
  • 1 teaspoon Fresh rosemary Finely chopped; can substitute with thyme or sage
  • 1/4 teaspoon Vanilla extract Optional; can omit or swap for almond extract
  • Pinch of salt Essential for balancing flavors in the compote
For Serving
  • Serving accompaniments Crackers, baguette, apple/pear slices for enjoying

Equipment

  • Oven
  • Saucepan
  • Baking sheet
  • Whisk
  • Knife
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Gently score the top rind of the Brie with a knife and set aside.
  3. Roll out the puff pastry on a lightly floured surface into a 12-inch square.
  4. Position the Brie at the center of the pastry and fold the corners over the cheese, sealing well.
  5. Whisk together the egg with 1 teaspoon of water or milk and coat the pastry with this mixture.
  6. In a saucepan, combine 3/4 cup of raspberries, sugar, lemon juice, and salt; cook over medium-low heat for 5-7 minutes.
  7. Add finely chopped rosemary and vanilla extract to the compote, then set aside to cool.
  8. Bake the pastry in the preheated oven for 20-25 minutes until golden brown.
  9. Allow the baked Brie to cool for about 10 minutes, then transfer to a serving platter.
  10. Spoon the cooled raspberry mixture over the Brie and garnish before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 15gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 150mgIron: 1mg

Notes

Ensure puff pastry is completely thawed before use. Allow the baked Brie to cool briefly before slicing to minimize oozing cheese.

Tried this recipe?

Let us know how it was!