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Prosciutto Wrapped Baked Brie in Pastry, the holiday appetizer we all want the most this holiday season. It’s quick, easy, and incredibly delicious. Store-bought puff pastry wrapped around a wheel of creamy brie cheese that’s topped with honey, then wrapped in prosciutto. It’s then baked until deeply golden on the outside and melty inside. A deliciously popular appetizer that’s perfect for holiday entertaining and always a crowd favorite!
To be honest, I feel like this recipe really just speaks for itself. Is there anything better than baked Brie over the holidays? I love a wheel of baked brie, especially one wrapped in flaky pastry (how could you not?).
Brie around the holidays has been a tradition for my family for as long as I can remember. It’s an appetizer my Nonnie would make every single Christmas for her yearly Christmas party. She’d actually do multiple wheels since oftentimes her parties had as many as 30 family members. They were big, but our family is big!
Anyway, she was a pro at baked brie, I would say it was one of her signature appetizers. Ever since then I too serve some type of Brie for Christmas. It’s always been a forite of my mom’s as well.
This brie is special, as all Christmas recipes should be. And it might just be my favorite baked brie yet. It’s the prosciutto that makes all the difference.
The crispy, salty prosciutto with honey and melty brie, surrounded by pastry. Heavenly.
Details
Nonnie knew that appetizers needed to be simple, so store-bought puff pastry was a must.
Unwrap the brie, then sit it on top of the pastry. Take a pairing knife and cut into the brie making a cross-hatch pattern. From here, I top the brie with a couple tablespoons of fig preserves (I get mine at Whole Foods) and honey. Then thyme and lots of black pepper.
If you don’t have any fig preserves, that’s totally fine, just use honey. I LOVE the preserves with the cheese and prosciutto, but using all honey it’s such a wonderfully savory, sweet, and salty combination. So really, either works great.
Now take thin slices of prosciutto and drape them over the brie, tucking the ends of the prosciutto underneath the Brie so it’s “wrapped”.
Then wrap the brie up in the pastry, brush the pastry with a beaten egg, and add a sprinkle of coarse sugar. This step isn’t needed, but it makes the pastry really sparkle. It’s fun for the holidays and adds a nice deliciousness too.
Then just throw the brie in the oven, and done.
When the brie comes out of the oven, serve it immediately along with your favorite crackers. It’s hard to describe just how good this really is. The prosciutto really adds a savory, saltiness that pairs so well with the rich brie. And the honey just sweetens the deal.
I suggest doing as my Nonnie would do and make a few rounds for everyone to enjoy. It will be the most popular app on the table!
Looking for other easy brie recipes?? Here are my favorites:
5 Ingredient Cranberry Brie Cinnamon Puff Pastry Swirls
Cranberry Brie Pull Apart Bread
Mini Pastry Wrapped Cranberry Baked Brie Bites
Easiest No-Boil Brie Mac and Cheese
Pastry Wrapped Cranberry Baked Brie
Lastly, if you make this Prosciutto Wrapped Baked Brie in Pastry, 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!
Prosciutto Wrapped Baked Brie in Pastry
Servings: 6
Calories Per Serving: 560 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (8-12 ounce) wheel of brie cheese
- 1-2 tablespoons honey
- 1-2 tablespoon fig preserves
- black pepper
- 1 tablespoon fresh thyme leaves
- 1 sheet frozen puff pastry, thawed
- 4-8 slices thin prosciutto
- 1 egg, beaten
- coarse sugar, for sprinkling
Instructions
- 1. Preheat the oven to 425° F.2. Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry. Cut the brie on top in a crosshatch pattern. Spread the fig preserves over the brie, then drizzle with honey. Sprinkle with thyme and pepper. Wrap the prosciutto around the brie. Then fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.3. Bake for 20-25 minutes or until the pastry is deep golden brown. 4. EAT and enjoy with your favorite bread or crackers!
This was amazing. I didn’t have fig preserves or puff pastry on hand. So I used fig butter and Pillsbury crescent rolls. I thought the fresh thyme was an excellent choice. It did not last long as everyone stood around and kept eating it. Thank you so much. Next time I will use puff pastry but the crescents rolls worked great in a pinch.
Hey Jean,
Awesome!! Thanks so much for sharing what worked well for you, I love to hear that this recipe was enjoyed! xT
Love this! I used Bellisari’s blistered jalapeño fig spread and had to use crescent rolls because all the stores were out of puff pastry, but it came out amazing!!
Hey Kerri,
Happy Holidays!!☃️ I appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xT
I made this for our Christmas Eve dinner yesterday, and saved half for this evening’s dinner. This was a wonderfully delicious side dish (or appetizer) that was seriously easy to make. And so impressive to serve! Another Keeper recipe of yours, Tieghan. Thank you!!!
Hey Lynn,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
Make it for Christmas Eve appie and it was amazing. My family devoured it.
Hey Carol,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
Merry Christmas. Is it okay to prepare in advance and keep in fridge?
Hey Karen,
Yes, that will work well for you! Please let me know if you have any other questions! Happy Holidays! xT
I can’t find pastry puff- ever try phyllo dough?
Hey Jessica,
Sorry, I don’t think phyllo dough would be your best option for this recipe, you could try a pie crust:) Let me know if you give this recipe a try! xx
I’m excited to make this recipe! Will you let me know what temperature the stove should be on when I bake the Brie? Thank you!
Hi there,
You are going to have your oven at 425F. Please let me know if you have any other questions! Happy Holidays! xT
I made this using a small wheel of Brie for just my husband and myself. Absolutely delicious. I will be serving the larger version for appetizers on Christmas Day
Hey Lory,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
Oh, Tieghan, this was awesome! I made mine with salami instead of prosciutto, since that’s what I had on hand, and just laid it on top of the Brie, with a few slices under as well. I’ve always loved the combo of salami and Brie, so this worked great. Thanks for another quick, easy, and flavorful appetizer!
@Jackie, if you’re starting a chocolate mon, I want to join! 😃
Happy Holidays everybody! 🎄
I mean MOB! Haha! What is with autocorrect right now? 😂
Hey Veronica,
Happy Holidays!! Such a great idea to use salami! Thanks so much for giving this recipe a try, I am so glad it was enjoyed! xT
Absolutely, the more the merrier, Veronica! Merry Christmas! 😀
Absolutely wonderful recipe! The sweet and savory chocolate mob really hit the spot. I didn’t have fig preserves on hand, but I did have spiced cranberry marmalade, and that worked beautifully! Thanks, Tieghan!
Chocolate mob!? HAHA. Thanks autocorrect! 😀 That was supposed to be “sweet and savory combination”.
Although a chocolate mob ia one mob I’d be happy to encounter. 🙂
*is
Lol too funny! No worries:)
Hey Jackie,
Happy Friday!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! xT
Hi Tieghan, this looks wonderful. We are in the middle of a snow storm and I can’t get to the store to buy puff pastry. I have homemade pie crust frozen. Do you think it would work if I use that instead of the puff pastry?
Hey Carol,
Sure, I would think that would be okay for you to use! Let me know if you give this recipe a try, I hope it’s a hit! Happy Holidays! xT
Happy holidays everyone! Can’t wait to try this recipe 🙂
Thanks Ashley! Let me know if you give it a try! xT
Boy! You all showed her how to behave! Proud moment, I’m sure. Thank you Tieghan for this recipe! Fig persevere, Brie and prosciutto is a fav combination! I’ll make this for sure!
I hope you love this recipe Kathleen!! xT
All Tieghan’s Brie recipes are amazing but this with the prosciutto looks amazing, I’ll be bringing it our friends home on Saturday🌺
And people I think Tieghan can defend herself, let’s have some positive feedback on this beautiful recipe. Holiday Cheer and Kindness please.
This recipe is amazing, I agree, and was a completely delicious dinner just with a side salad. I will definitely be making this again this weekend for Christmas dinner!
But the elephant in the room – Tieghan probably can defend herself, but has no choice but to take the high road since she’s a public figure. I am not at all surprised that the trolls get a backlash, and rightly so. They target her BECAUSE she has to be polite. That means it’s hard to feel any sympathy at all for people like that when they get back what they dish out. That’s kind of how it works.
Hey Nell,
Happy Holidays!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! xT
Thanks Gail, I hope you love the recipe! xx
I have never had Brie. Do you remove the “casing?”
Hi Terri! Brie has a “rind”, which is entirely edible and keeps the soft interior intact. In some of Tieghan’s bake Brie recipes, she suggests cutting off the very top of the rind, but in this one recommends cutting a cross-hatch pattern.
I’ve made others, which have the top of the Brie left as it is.
Exposing the top enables the cheese to melt, ooze a bit and be exposed and slightly mix with the toppings.
The approaches may differ, but are equally yummy and visually appealing, I think.
Hi Terri,
For this recipe, I leave the rind on the brie. Please let me know if you have any other questions, I hope you love this recipe! xT