Easy Baked Brie Puff Pastry Recipe (2024)

FAQs

Should you cut the rind off brie before baking in puff pastry? ›

The Brie's rind is edible and will be a bit softer after baking. If you cut off the rind, the cheese could leak through the puff pastry during baking.

A note about the rind: I did not cut the rind off before baking. It is perfectly edible and you actually don't notice it much after your brie is baked. When I'm eating brie unbaked I sometimes cut off the rind, simply because I don't enjoy it. So, either way really.

No, you don't have to remove the rind before baking brie. The rind is edible and I don't even think you can taste it after the brie is baked.

If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long. To avoid the rubbery texture, remove the rind of the cheese and make sure to not overbake the brie in the oven.

The trouble is, the soft, gooey cheese sticks to the rind like glue, making it difficult to remove the rind without taking half the cheese with it. The solution? Freeze the brie before slicing off the top, bottom and sides with a serrated knife, then let it come to room temperature (or bake it) and serve.

Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.

Yes, the soft “crust” of brie, called a bloomy rind, is edible.

Preheat oven to 180°C/350°F (all oven types). Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie – it should feel very soft, like it is about to collapse if you press any harder.

The firm, white rind forms when the mold blooms and is then patted down. This process happens over and over until the Brie is ready. Not only is the rind on Brie safe to eat but it may even keep out harmful organisms that could contaminate the cheese. The mold that grows on other types of cheese is not safe to eat.

What is the white stuff on brie? ›

The rind is, in fact, a white mold called Penicillium candidum, which cheesemakers inoculate the cheese with. This edible mold blooms on the outside of the paste and is then patted down, over and over again, to form the rind. This process gives Brie its distinctive taste.

It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia.

As Brie cheese ages, it develops a stronger flavor and becomes more complex, with earthy and nutty undertones. The rind of Brie has a slightly tangy and mushroom-like flavor that adds to the overall taste experience.

Be careful not to overbake the brie. The cheese can go from a melty lava-like texture to hard in the middle if it's in the oven for too long. Always bake on a piece of parchment paper as you will use it to transfer the brie from the baking sheet to your serving tray.

Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.

Can you reheat baked brie in puff pastry? Yes, you can reheat it! I'm not sure you'll have any leftovers...but, in case, here is what you do. On a low temperature of 200F, place the cold baked brie in the puff pastry on a baking sheet and heat for about 20-30 minutes.

The long answer is when cooking brie cheese recipes, the cheese will melt but the rind won't. The rind will break down a little bit, but it won't evaporate into thin air.

CRÈME DE BRIE — Alouette Cheese. Ultra-smooth, creamy and mild Brie without the rind. Extremely versatile – try it as a spread, dip or add it to your favorite recipe.