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Quick Fix: Baked Brie

We had a spaghetti dinner Saturday night at our friends. I was asked to bring an appetizer, so I quickly looked through some of the food blogs I read for ideas. This Baked Brie recipe from Jaime stood out because it looked fast and extremely easy!

I made a quick list to jet out to the store and grab what I needed. At first, I thought I would need to pick up all the ingredients: brie, fruit preserves, puff pastry and crackers. However, I checked my cupboard and found that I already had raspberry preserves on hand. So, that was minus one item I would have to buy. Then, when I arrived at the store, the cheese lady told me that they use Pillsbury pie crust instead of puff pastry. Perfect! I had some of that at home! That meant all I had to pick up were crackers and a round of brie.

If you’d like to make an easy appetizer, yet impress, then this is definitely the one to make.

Baked Brie (adapted from Good Eats ‘n Sweet Treats)


1 layer Pillsbury Pie Crust dough (1/2 of box)
1 round of Brie
12 oz fruit preserves (I used raspberry)


Preheat oven to 400F

Unfold the pie crust dough into a single layer on baking sheet. Use a roller to thin it out a little so it can stretch over the brie when folded.Spread the fruit preserves in the middle, then set the brie on top of the preserves.

Fold the pie crust dough over the top of the brie and seal.

Invert the brie into a baking dish so the seams are on the bottom.

Bake for 30 minutes or until golden brown. Let cool for 10-15 minutes before serving. Serve with favorite crackers or sliced apples.


6 Responses

  1. LOVe that little baker! It’s so cute!

  2. I SO love baked brie. I’m into frugal meals ,too. Great job!

  3. Wow, that looks good, I am going to have to try that.

  4. Great appetizer! Much better than my baked brie accident!

  5. hmmm i’ve never tried it w/pie crust before… i love baked brie 🙂

  6. I make this all the time. It is so easy and everything thinks it is so fancy! One thing I do differently is cut the brie in half (so there is a top and a bottom) and spread the preserves in between. This allows the preserves to “meld” with the brie really well. Sometimes I trim some of the rind off and sometimes I don’t. It is great either way!

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