Baked brie

This crusted baked brie is simple, elegant and an absolute crowd-pleaser! This Christmas baked brie presents an orchestra of flavours that are sure to please even the pickiest. Melting brie in a crusty puff pastry topped with Saskatoon berry jam, Saskatoon berry mustard, tangerine balsamic, toasted walnuts, fresh thyme, dried cranberries and maple syrup. This is one of the easiest appetizers ever with only 10 min prep! Serve with warm crusted bread.

Note: bread is not included with the kit as it is best purchased the day it is eaten. 

Maybe Christmas doesn’t come from a store. Maybe Christmas perhaps, means a little bit more.

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Roll the puff pastry:  Preheat the oven to 425F. Sprinkle flour on the counter to create a very light coating. Place the puff pastry on the lightly floured surface. Using a rolling pin, roll the pastry to about 1/4 cm thick rectangle. Roll pastry by starting in the middle of the pastry square and rolling to the edges.

Ensure to minimally manipulate the pastry. If the dough rips, reattach with your fingers and avoid making a ball with the dough and re-rolling it.  

*Note: 1 sheet of puff pastry is enough for 10 servings. Since there is only 1 size of puff pastry sheets, the brie for 5 servings has extra puff pastry. You can use left over pastry to make a sweet cinnamon brown sugar snack. In a small bowl, add 2 tbsp brown sugar, 1/2 tbsp butter, 1/8 tsp cinnamon and combine. Place the pastry left overs on a lined baking sheet. Spread the brown sugar butter mixture over the pastry. Bake at 400F for 15 minutes.  


Cut the parchment paper & thymeIf using a glass pie dish, place parchment circle at the bottom of the dish to ensure easy cleaning. Cut the parchment paper in a circle by folding a piece of parchment in half, then in half again. Fold the parchment square in half diagonally 3 times. Measure the middle of the pie mold and cut the parchment paper at that length.

Separate the fresh thyme leaves.


Cut the pastry and assemble the brieRoughly cut the cranberries and walnuts to about 1/2 to 1  cm pieces. 

Unwrap the brie and place it in the middle of the rolled puff pastry. Using a knife, cut a circle a few inches larger than the brie (2 inches, 3 1/2 inches). Spread the Saskatoon jam, Saskatoon mustard, maple syrup & tangerine balsamicdried cranberries & walnuts and fresh thyme on the brie. 


Brush pastry with milk: Fold the sides of the puff pastry over the edges of the brie. Transfer the brie to the pie mold. Place the milk (1/2 tbsp, 1 tbsp) in a small bowl. Using a pastry bush*, brush the pastry with milk.  

IMPORTANT: Brie cannot be re-heated. If you bake the brie once and try to re-heat it the cheese will not melt.

*Note: If you don’t have a pastry brush, you can use a paper towel. 


Bake and serve:  Place the brie in preheated oven at 425F. Bake for 10 minutes. Reduce the temperature to 350F, bake for an additional 15 to 20 minutes. Wrap the crusted bread in foil and place it in the oven to warm up about 10 minutes before the brie is ready. 

Remove the baked brie and crusted bread from the oven. Transfer the brie to a serving plate. Cut the crusted bread in slices. Serve. 

IMPORTANT: Brie cannot be re-heated. If you bake the brie once and try to re-heat it the cheese will not melt. Bake when 30 minutes before serving. 

bon appétit!



5 portions

10 portions

puff pastry

240 gr (1 sheet)

240 gr (1 sheet)


250 gr

500 gr

Saskatoon jam, Saskatoon mustard, maple syrup & tangerine balsamic

2 tbsp

1/4 cup

dried cranberries and walnuts

3 tpsp

1/3 cup

fresh thyme

1 gr

2 gr

flour for dusting*

1 tbsp

2 tbsp


1/2 tbsp

1 tbsp

Crusted bread



Cooking with Kids

Cooking for kids?
Go easy on the fresh thyme for kids as they may not like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 2,3 & 4:

  • Cut the parchment paper & thyme
  • Cut the pastry and assemble the brie
  • Brush the pastry with milk

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

Clear medium ruby colour; moderate aromas of blackberries, raspberries and spice; extra dry and medium bodied with flavours of raspberries, spices and black fruits; medium finish,ready to drink.
Region: Rhone France
Colour: Red
Alcohol: 13.5%



Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Nutritional information does not include bread.