a flaky puff pastry oozing with melted brie cheese

Here is a simple, but impressive recipe that will be sure to delight your guests. What could be easier than a puff pastry wrapped brie?

Jar of Robert Rothschild Farm Blueberry Lemon Ginger Dip


  • 4 oz. Robert Rothschild Farm Blueberry Lemon Ginger Dip
  • 1 sheet frozen Puff Pastery, thawed
  • 1 small round Brie
  • 1 large Egg; mixed with 1 Tbsp of water, lightly beaten
  • 2 Tbsp Pecans, chopped


Preheat oven to 400 degrees F.

Unfold the pastry sheet on a lightly floured surface.

Place cheese in center of pastry.

Spoon preserves onto cheese and sprinkle with pecans.

Fold the pastry over the cheese to cover.

Trim the excess pastry and press to seal.

Brush the seam side with egg mixture and place seam side down on a baking tray.

Brush entire top with the egg mixture.

Bake until pastry is deep golden brown (top of pastry may split open), about 15 minutes.

Let cool 10 minutes.

Carefully place baked cheese on serving platter.

Serve with crackers, baguette slices or fruit.