Puff Pastry Wrapped Baked Brie with Mushrooms Rosemary and Garlic

baked brie spilling out of puff pastry with piece of bread beside on parchment paper, white flowers, a knife, and rosemary sprigs around.

Puff Pastry Wrapped Baked Brie with Mushrooms Rosemary and Garlic

The perfect appetizer for any and every occasion...Puff Pastry Wrapped Baked Brie with Mushrooms Rosemary and Garlic! Every bite is cheesy, melty, full of flavor, and absolutely delicious.

Course: Appetizers

Cuisine: American

Prep Time: 25

Cook Time: 40

Freezing Time: 15

Total Time: 1 20

Servings: servings

Calories: 195kcal

Ingredients

2 Tablespoons salted butter
½ cup sliced mushrooms
1 clove garlic minced
¾ teaspoon chopped rosemary
2 Tablespoons dry white wine
salt and pepper to taste
⅙ sheet frozen puff pastry thawed
7 ounce wheel of brie
1 large egg
1 Tablespoon water

Instructions

Heat oven to 400℉/200℃.
Line a small sheet pan with parchment paper. Set aside.
In a small skillet over medium heat, melt butter.
Add mushrooms, garlic, and rosemary.
Sauté until mushrooms are cooked through, about 3-4 minutes.
Add white wine.
Continue cooking for 1-2 minutes, or until mushrooms have absorbed wine. Set aside.
On a lightly floured surface, roll puff pastry to 1/16 inch.
Place brie in center of dough.
Top with mushroom mixture.
Fold dough up and over brie.
Place on prepared pan.
In a small bowl, beat egg and water until smooth.
Use a pastry brush to brush mixture over entire surface of pastry.
Place in freezer for 15 minutes.
Remove from freezer and place in oven.
Bake for 30-35 minutes, until pastry is golden brown.

Notes

Substitutions:

We used baby bella mushrooms for this recipe. You can use whatever mushrooms that you like! You can even use a blend of different mushrooms.
You can use fresh thyme or sage instead of rosemary, but this will change the flavor.
Homemade puff pastry can also be used for this recipe.

Expert Tips:

The puff pastry needs to be rolled out on a lightly floured surface.
Let the mushrooms cool before adding them on top of the brie.
Be careful to not rip the puff pastry when wrapping the brie! It will be very thin.
If the puff pastry isn't wanting to stick to itself, you can use a small amount of the egg wash to help stick it together.
Don't skip the freezing period! The pastry will be too warm to bake immediately and it needs to be cold to puff.
This recipe needs to be served warm, right out of the oven. If it cools too much, the brie will not be melted when you cut into it.

Nutrition