Pastry Wrapped Baked Brie with Thyme Butter Roasted Plums.
Nothing is better than this Pastry Wrapped Baked Brie with Thyme Butter Roasted Plums. It’s quick, easy, and most importantly, incredibly delicious. Store-bought puff pastry wrapped around creamy brie cheese, baked until the pastry is golden and the brie warm and melty. Finish with sweet maple and thyme butter-roasted plums for a truly mouth-watering appetizer that’s perfect for these late summer days. Serve this at your next party, upcoming game day, or just as an easy appetizer. Either way, everyone will thank you.
Quick Editors Note: we decided to leave this post up for a second day today as I know many of you had trouble accessing HBH yesterday. We had tech issues that unfortunately caused the site to be down for the morning and part of the afternoon. Thankfully, all is fixed now! We are so sorry for the trouble, BUT hoping this baked brie makes up for it all. It’s extra delicious, so please make it and enjoy! And thank you all for your patience yesterday!
I wasn’t going to share this recipe, but then it was just way too good. My thought was that you probably don’t need another baked brie recipe. I’d just make this and enjoy it with the family. But then, the plumcots (a cross between a plum and an apricot) arrived. I roasted them and they were magical. I am not exaggerating, a million times better than the peaches this season. These plums!
So I roasted them. With thyme and butter and real maple syrup. And then? I spooned them over a pastry wrapped baked brie. It was heavenly. We savored every last bite, and by then, I knew that I had to share this recipe. It might be simple, and you might not need another baked brie recipe. But trust me, you do need this baked brie recipe. Especially if you have plums or plan to buy plums in the near future…which you should absolutely do.
Also? Major bonus points if you find yourself some plumcots, which are also referred to as plouts. Mine came from Family Tree Farms in California and I am SO obsessed with them. They are so sweet, juicy, and addictingly good. Plumcots vary greatly in shape and color, which I LOVE. Photographing these was so much fun. Clearly I am way too excited, but I thought I’d share a little bit about my current favorite late summer fruit.
If you can find them, you must buy them…all…seriously.
OK, moving along now…
Here are the details, as I mentioned, this is pretty simple and easy.
Start with the plums, or plumcots. For ease, I’m just going to refer to them as plums since you can use either or. All you need to do is slice them and toss them into a roasting pan with a touch of butter, real maple syrup, and plenty of fresh thyme. It’s a very sweet and savory combo, and it’s very delicious.
While the plums are roasting, start on the brie.
All you need is some store-bought puff pastry, fig jam/preserves, and a wheel of brie. Spread the jam over the brie, and then wrap the brie up in a little puff pastry blanket. Before baking, I always like to brush the puff pastry with a beaten egg and then sprinkle with coarse sugar. This step isn’t completely necessary. But it leaves you with a deeply browned wheel of brie that I always find to be very pretty.
As the plums and brie roast in the oven, you will begin to smell incredibly delicious scents in the air. Which is perfect if you happen to be entertaining. Nothing is better than a house that smells incredible when guests arrive. It a sure sign that it’s going to be a very good (and very delicious) night.
To serve, you’ll want to spoon the warm plums, and any sauce left in the roasting pan, right over the hot and melty Brie. Not only is this SO PRETTY, but even better is that it’s so darn GOOD. Not sure how else to describe this, but I can tell you, this will be the first appetizer to go.
Tip? If you’re serving more than 4 people, I’d just go ahead and double the recipe…you can never have too much brie.
And that’s kind of it. Serve with your favorite bread, crackers, or just pass out cute appetizer spoons and allow everyone to dig in family style. All are good options.
Oh, and if you double the roasted plums, the leftovers are insanely good when spooned over yogurt. Or top them with granola for breakfast. Oh, or go the dessert route, and spoon them over vanilla ice cream.
I’m excited to have this easy recipe in my back pocket and even more excited to remake it in just a few weeks for my brother’s wedding. My mom is doing the rehearsal dinner, and this will be my contribution. It’s going to be perfect.
PS. If you’re like me and love brie, this peach and brie grilled cheese is another great summertime option.
If you make this pastry wrapped baked brie with thyme butter roasted plums, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pastry Wrapped Baked Brie with Thyme Butter Roasted Plums
Puff pastry wrapped around creamy brie cheese, baked until golden and the brie warm and melty. Finish with sweet maple and thyme butter-roasted plums for a truly mouth-watering appetizer.
- 4 plums, sliced
- 2 tablespoons salted butter
- 3 tablespoons real maple syrup
- 2 sprigs fresh thyme, plus more for serving
- 1 sheet frozen puff pastry, thawed
- 1 8 ounce wheel brie cheese
- 1 (rounded) tablespoon fig jam/preserves
- 1 egg, beaten
- coarse sugar, for sprinkling
1. Preheat the oven to 425 degrees F.
2. In a medium baking dish, combine the plums, butter, maple, and thyme. Transfer to the oven and roast for 20-25 minutes, until the plums caramelize.
3. Meanwhile, lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie. I leave the rind on the bottom and sides intact. Spread the fig jam overtop of the brie and then fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar. Bake for 20-25 minutes or until the pastry is deep golden brown.
4. To serve, spoon the plums over the brie. Top with fresh thyme. EAT and enjoy with your favorite bread or crackers...or just with a spoon.
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