Blackberry Walnut Baked Brie

Are you having friends over for a holiday party or game day celebration? If you are looking for something impressive but simple to prepare, this Blackberry Walnut Baked Brie is exactly what you need! You can keep things simple and skip the fresh blackberries on top, or pile them up with toasted walnuts in hopes of receiving some oooohs, and ahhhhs…..

I tried a few different experiments while making my Blackberry Walnut Baked Brie, including using preserves as glue to hold the fresh blackberries in place…which did not work as planned, but I will explain as I go,LOL

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.

Trim the top and sides of the brie with a sharp knife to remove the rind*…..

Split the brie in half horizontally with the knife to form two halves, set aside…..

Roll out the puff pastry on a lightly floured work surface just enough to remove the creases. Spread 2 Tablespoons of blackberry preserves in the center of the pastry and top with 1 Tablespoon of walnuts…..

Place the bottom half of the brie on the pastry and top with 2 Tablespoons of preserves, 1 Tablespoon of walnuts, and 2 Tablespoons of brown sugar…..

Top with the remaining brie, preserves, and walnuts…..

Pull the puff pastry up and around the brie until completely covered. Place on the prepared baking sheet and brush with the egg wash…..

Bake for 20 to 25 minutes until golden. Remove from the oven and allow to cool on the baking sheet for 5 minutes…..

Now you get to decorate the top and serve!

Notes:

• *Removing the rind is not a requirement, it is edible but it will hold the cheese in place. To achieve a super gooey cheese lava flow, you will need to remove most of it.
• I twisted the excess dough into a knot on top of the brie hoping it would help hold the blackberries in place, but it actually did the opposite. Flat on top works better.
• I used 2 Tablespoons of preserves with 1/2 Tablespoon of water to create a “glue” to hold the blackberries in place…but they still ended up rolling off.
• I used Dickinson’s Seedless Marion Blackberry Preserves, in case you were wondering.

Serve with crackers, and napkins, and your guests will be in cheesy delicious heaven. 🙂

If you don’t have any blackberries on hand, give this Apple Compote and Brie Crostini a try…..

In fact you could even make an Apple Compote and Walnut Baked Brie if you like…that actually sounds really good!

Or how skip the fruit and cheese, and make my favorite Puff Pastry Sausage Rolls…..

I need to plan a party so I can make all of my favorite appetizers. 😉

Enjoy!!

5 from 1 vote

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Blackberry Walnut Baked Brie

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

This Blackberry Walnut Baked Brie is filled with preserves and walnuts then wrapped in golden puff pastry to keep in all the melted goodness!

Course: Appetizer

Servings: 8 servings

Author: Lisa Johnson

Ingredients

• 1 sheet puff pastry, defrosted
• 6 Tablespoons blackberry preserves, divided
• 8 ounce round brie
• 2 Tablesoons brown sugar
• 3 Tablespoons toasted walnut pieces
• 1 egg + 1 Tablespoon water for egg wash
• fresh blackberries, optional
• crackers for serving

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.

2. Trim the top and sides of the brie with a sharp knife to remove the rind*.

3. Split the brie in half horizontally with the knife to form two halves, set aside.

4. Roll out the puff pastry on a lightly floured work surface just enough to remove the creases. Spread 2 Tablespoons of blackberry preserves in the center of the pastry and top with 1 Tablespoon of walnuts.

5. Place the bottom half of the brie on the pastry and top with 2 Tablespoons of preserves, 1 Tablespoon of walnuts, and 2 Tablespoons of brown sugar

6. Top with the remaining brie, preserves, and walnuts.

7. Pull the puff pastry up and around the brie until completely covered. Place on the prepared baking sheet and brush with the egg wash.

8. Bake for 20 to 25 minutes until golden. Remove from the oven and allow to cool on the baking sheet for 5 minutes.

Recipe Notes

• *Removing the rind is not a requirement, it is edible but it will hold the cheese in place. To achieve a super gooey cheese lava flow, you will need to remove most of it.
• I twisted the excess dough into a knot on top of the brie hoping it would help hold the blackberries in place, but it actually did the opposite. Flat on top works better.
• I used 2 Tablespoons of preserves with 1/2 Tablespoon of water to create a “glue” to hold the blackberries in place…but they still ended up rolling off.

This recipe will be partying at these link parties!