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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 GOOD.
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
Servings: 6
Calories Per Serving: 877 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
You weren’t going to share this?! What else are you hiding? This was delicious. This is my first time posting but several of your recipes have become staples for me. (crockpot sunday sauce, cali chicken bowl, apple butter and sage pork chops). Thank you for (indirectly) feeding me! 🙂
Hey Whitney! You are so sweet, thank you!!! Glad you are enjoying so many recipes! I hope you love this recipe! Thank you! xTieghan
I made this last weekend for a family gathering and have been asked for the recipe twice already! I sent them to your website because there are so many other recipes they need to see!
I do want to cut some of the sweetness the next time and I don’t know what would be best – skip the maple syrup? Add some lemon juice? I’m not a natural cook as you can tell ?
Hey Kelly! To cut the sweet, just reduce the maple to 1 tablespoon or omit it all together. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Baked brie is the best! Love the plumcot topping!
Thank you Laura! xTieghan
I made this at the end of August for my book group. I used a double sized brie and doubled the puff pastry. I had orange infused fig jam that I recently brought back from Portland, OR. Needless to say, my book group, partner and 2 kids gobbled this down. They talked about it more than the book. I used a mix of plum, plucots and peaches. Maybe you’d come to New York and be a guest at our book group?
HI Sheryl!! So thrilled you loved this! Thank you so much!! I will be in NYC this fall for some book signings. Keep an eye out for announcements soon! xxTieghan
Hello! I am wanting to serve this on my cheese board for an appetizer before my meal Sunday. How would you suggest I do this ahead so that I don’t have to be working on it while guests are at my house, as I will be working on other dishes for the meal and want to be able to socialize as well. Could I roast the plumcots the day before and assemble the brie to the point where it is ready for the egg wash? So I just have to reheat the plumcots and bake the brie? Would really appreciate your insight on this, I don’t want my pastry to be soggy. Thanks Tieghan!
Hi Alicia! Yes, I would roast the plums ahead of time and prep/wrap the the brie in pastry as well (keep in the fridge until ready to bake). Then just bake the brie off before guest arrive and top with the already roasted plums. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this after work for my book club this evening. I wish I had a picture, but everyone dug in before I could get a snap. I used a 17oz brie wheel so doubled the pastry shell and used 4 plums and 3 plumcots. Mine was a bit wetter than what is shown, but no one complained. Had extra fruit which will be amazing with yogurt tomorrow.
I would reduce the amount of maple syrup because of the natural sugars in the fruit. HBH you never disappoint!
Thank you Sheryl! xTieghan
Girllll never hold back on sharing a baked Brie recipe. I am ALL about it always. Making this tonight!
So great that you’re loving it! Thank you Christen! xTieghan
You can NEVER have too many baked Brie recipes!! This one looks gorgeous!
That looks amazing! Somehow it makes me long for fall.
Just one quick question though, how exactly do you eat this? Do you cut it in fours to divide?
Hi there! Yes, you can cut it up and serve to guest or go family style and allow everyone to cut off their desired amounts. I always serve with crackers, bread, or just eat with a spoon! Ha! It’s bit messy, but delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Awesome!
Thank you so much Sonja! xTieghan
Hey Tieghan!
I love this recipe for pastry wrapped Brie with plumcots! I bought plumcots last week and was talking with my step dad about the difference between plumcots, pluots, apriums, and plucots (they’re all different ratios of plum : apricot)?. I agree plumcots and plums are delicious (except European plums)! That’s so exciting that it’s your brothers wedding in a few weeks!! I hope your mom is excited for the rehearsal dinner and you’re even more excited for the wedding cakes and celebration! Will it be at your family’s house? You mentioned going for a whimsical vibe and I feel like this time of year in Colorado would be lovely.
How’s the wedding planning going? Are you a brides maid?
I’m hoping to pre order your cookbook next week and am excited for the release date!
I hope you’re doing well and I’m looking forward to tomorrow’s posts.
Hi Kristin! We are all really excited for his wedding! And yes, it will be help inside and outside of the new studio barn! The wedding planning I think is going really well, but of course I would have to ask my future sister in law.. Anyway, yes I am a bridesmaid and am so excited to be apart of the wedding party! I hope you have a great week! xTieghan
Socializing this weekend and these are at the TOP of the list! Wholeheartedly agree concerning peaches this year! I am on the east coast and the peaches are terrible! The pluots more than compensate! I love all your recipes that I have tried…beautifully thought out and presented. I have always loved cooking (I am 73) but I have to say: you have inspired me so far beyond my old (though Loved) cookbooks that I look forward to each recipe that adorns my day…thank you!
This is so great and sweet to hear, Nickie! I am so glad I am an inspiration for you and I hope you continue to love my recipes! Thank you! xTieghan
This look so delicious! I think I’m going to make these for girls night at my house. What would you recommend for the rest of the menu? I’m not good at putting a whole meal plan together. Thanks!
Hey Gina! I would cook the below recipes. These will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://www.halfbakedharvest.com/spicy-pesto-and-cheese-stuffed-zucchini-involtini/
https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/
Hey Tieghan, this looks great! And for the record, I love your writing style. I normally don’t read the text of food blogs – I just go straight to the recipe. But I always read your text, even when I know I’m not going to make the recipe (I’m 90% vegetarian). Don’t let Vicki’s mean comment change your style – you’re swell the way you are.
That is so sweet to hear! Thank you so much for supporting me and enjoying my content! That means so much! xTieghan
This looks delicious. I love all of your recipes and have made so much good food since discovering you. Could you do me a favor though? Please stop asking me to trust you or that you’re telling the truth or that you’re being honest. You wrote that way too often and I already believe in you! The proof is in the pudding!
Thank you so much Vicki! I am so glad you like this and I hope it turns out amazing if you try it! xTieghan