Name: Raspberry Walnut Baked Brie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 1 (8 ounce) round Brie cheese; 3 tablespoons raspberry preserves; 3 tablespoons chopped walnuts; 1 sheet frozen puff pastry, thawed; 1 egg, beaten; 1 tablespoon water

Why You’ll Love Raspberry Walnut Baked Brie Recipe

It’s incredibly easy to make — only four main ingredients and about 30 minutes from start to finish.
The combination of buttery Brie, sweet raspberry jam, and crunchy walnuts creates a delightful balance of creamy, sweet, and nutty flavors.
Wrapped in flaky puff pastry, it looks impressive and serves wonderfully as a crowd‑pleasing appetizer or shareable snack.
Great for gatherings — it serves about 10 and can be paired with crackers, bread, or fresh fruit for a lovely presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 sheet frozen puff pastry, thawed
1 (8 ounce) round Brie cheese
⅓ cup seedless raspberry jam
2 tablespoons chopped walnuts

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and lightly spray with cooking spray.
Lay the puff pastry sheet on the prepared baking sheet. Center the Brie wheel on the pastry sheet.
Spread the raspberry jam evenly over the top of the Brie. Sprinkle the chopped walnuts on top of the jam.
Fold the puff pastry over the Brie, fully enclosing the cheese. Seal the edges completely so nothing leaks out.
Bake in the preheated oven until the pastry is golden brown, about 20 minutes.

Servings and timing

Serves: ~10 portions
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Use apricot or fig jam instead of raspberry for a different sweet‑fruity flavor.
Add a sprinkle of brown sugar over the walnuts before baking for extra caramelized sweetness.
Instead of a whole Brie wheel, you can cut the Brie into wedges or chunks, wrap individually in puff pastry, and make bite‑size portions.
Omit the puff pastry and bake the Brie open-faced with jam and nuts — though this will be less “wrapped pastry” and more “warm cheese on a platter.”

Storage/Reheating

If you have leftovers, wrap the baked Brie tightly in plastic wrap or foil and store in the refrigerator. It should keep for 3–4 days.
To reheat, place in a preheated oven at 325°F (about 160°C) until warmed through and the pastry is crisp again, or gently warm in the microwave in short intervals — though pastry may lose some flakiness.
You can also enjoy leftovers cold or at room temperature, especially if served with crackers or bread.

FAQs

Can I use fresh raspberries instead of jam?

Yes — you can substitute fresh raspberries, though jam helps hold the nuts in place and gives a smooth, sweet layer that melds with the melted Brie. If you use fresh raspberries, consider tossing them with a little sugar or syrup to mimic the jam’s sweetness.

Do I need to remove the Brie rind before baking?

No — the rind is edible and adds texture and flavor. Leaving it on helps keep the Brie intact while baking. If you dislike the rind’s texture, you can carefully remove the top rind before assembling.

Can I make this ahead of time and bake later?

Yes — you can assemble the wrapped Brie and keep it in the fridge (covered) for a few hours before baking. Just bring it back to room temperature before baking so the pastry cooks evenly.

What should I serve with baked Brie?

This goes beautifully with crackers, sliced baguette, toasted bread, or crisp flatbreads. Fresh fruit (like grapes or apple slices) and nuts also pair well.

Can I use a different type of nut than walnuts?

Absolutely. Almonds, pecans, or even pistachios would add nice flavor and texture — adjust roasting times if needed, as nut sizes and oils vary.

What if the puff pastry leaks cheese while baking?

Make sure to fully seal the edges when wrapping the Brie. Chilling or slightly refrigerating the wrapped Brie for 10–15 minutes before baking can help the pastry hold its shape.

How will I know when the Brie is done baking?

The puff pastry should be golden brown and crisp. The Brie inside will be melted — but be cautious opening too early, as hot cheese can ooze out.

Is this recipe suitable for vegetarians?

Yes — this recipe does not include meat. As long as the Brie you use is made with microbial or vegetarian rennet, it can be vegetarian‑friendly.

Can I make individual portions instead of a full wheel?

Yes — you can cut the Brie into wedges or chunks, wrap each in a small piece of puff pastry, and bake as individual bites. Just monitor bake time, as smaller portions may bake faster.

Can I freeze leftovers?

You can freeze the baked Brie, though pastry texture may degrade. Wrap tightly in foil and store. When ready to eat, reheat gently in the oven. The flavor will still be good, but the pastry won’t be as flaky as freshly baked.

Conclusion

Raspberry Walnut Baked Brie is a wonderfully simple yet elegant appetizer — buttery, gooey Brie with sweet jam and crunchy nuts wrapped in flaky pastry. It’s quick enough for a spontaneous gathering, yet impressive enough for holidays or dinner parties. With just four main ingredients and minimal prep, it’s a crowd‑pleaser that delivers on comfort and flavor — perfect served warm with bread or crackers.