Raspberry Chocolate Baked Brie

February 11, 2020
Created by Cheesemonger Mariah Ballard
45 minutes
Serves 8-10
  • 1 sheet puff pastry, thawed
  • 1 (8 oz) brie wheel
  • 2 oz dark chocolate (64% cocoa, such as Valrhona Tainori), chopped
  • 1/3 cup raspberries
  • 2 Tbsp hazelnuts, toasted and chopped
  • 1 egg
  • 1 Tbsp water

Preheat oven to 400° and spray a round pie dish with nonstick spray. 

Lay puff pastry on a work surface and, using a rolling pin, flatten, making sure all edges are sealed and uniform. Roll pastry sheet onto rolling pin and unroll onto prepared pie dish.

Place brie on a cutting board and cut wheel of brie crosswise, parallel to cutting board. Place one half-wheel, cut side up, onto pastry. Sprinkle with chocolate and hazelnuts.

Place other half-wheel, cut side down, onto chocolate and hazelnuts. Top brie with raspberries.

Wrap pastry around brie and raspberries and trim off excess pastry from top and pinch opening to seal.

In a small bowl, whisk together egg and water. Brush on top of pastry and bake until golden, 18-25 minutes. Remove from oven and let sit for 5 minutes before serving.

Serve with bread (brioche, Challah, and Classic French are my favorites), apple slices, and strawberries.