Description
This Lemon Curd Herbed Baked Brie is a delicious and elegant appetizer featuring creamy Brie cheese wrapped in flaky puff pastry, topped with tangy lemon curd and fragrant herbs. Perfect for entertaining, it combines sweet, savory, and herbal flavors in a golden, baked pastry casing served with crackers or baguette slices.
Ingredients
Scale
Main Ingredients
- 1 (8-ounce) wheel of Brie cheese
- ¼ cup lemon curd
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- Crackers or baguette slices for serving
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Roll Puff Pastry: On a lightly floured surface, gently roll out the puff pastry to smooth the seams, making it slightly larger to fully wrap the Brie.
- Assemble Brie and Toppings: Place the Brie wheel in the center of the pastry. Spread lemon curd evenly over the top of the cheese, then sprinkle fresh thyme and chopped rosemary on top to infuse flavor.
- Wrap the Brie: Fold the puff pastry up and around the Brie, trimming any excess pastry. Seal the edges properly to fully enclose the cheese and prevent leakage during baking.
- Flip and Egg Wash: Carefully flip the wrapped Brie so the seam side is down. Brush the entire surface with the beaten egg to create a golden, glossy finish once baked.
- Bake: Place the wrapped Brie on the prepared baking sheet and bake for 20 to 25 minutes, or until the pastry is golden brown and puffed.
- Rest and Serve: Remove from the oven and let it cool for 5 to 10 minutes. Serve warm with crackers or baguette slices for a delightful appetizer experience.
Notes
- Score the top of the pastry lightly with a knife before baking to add a decorative pattern.
- For added texture and flavor, include crushed walnuts or sliced almonds inside the pastry before sealing.
