Easy Baked Brie

There are so many different schools of thought on the appropriate cocktail party menu in terms of both quantity and variety.  While I'm not a cocktail party expert (I just enjoy hosting them…a lot), one rule that I have always stuck with is that you should always plan to serve at least one or two hot hors d'oeuvres.  

This is definitely not a hard thing to do, nor should it sound intimidating.  I initially got started serving hot hors d'oeuvres because of the fabulous selection of heat and serve options available at my local grocery stores.  I now have a repertoire of my favorite heat and serve hors d'oeuvres, but as I have continued to grow (in the culinary sense), I have wanted to create my own hot hors d'oeuvre recipes that are easy to make and delicious (just like the heat and serve options I have loved for years!).  

A baked brie recipe seemed like the easiest starting point with the highest likelihood of recipe creation success.  I wanted to come up with something unique, delicious and full of tips on the best products and techniques to use so that I could share them with you!  Below is the breakdown of my Candied Walnut and Quince Paste Baked Brie Recipe.  


  • 1 Brie Wheel
  • 1 Sheet Frozen Puff Pastry Dough (thawed)  *Recommend Pepperidge Farm Puff Pastry*
  • 2 Tbs Chopped Candied Walnuts
  • 1 1/2 Tbs Quince Paste
  • 1 Egg + a splash of water (My Brie Egg Wash)


  1. Preheat oven to 400 degrees
  2. Roll out thawed puff pastry sheet
  3. Place brie wheel centered on puff pastry sheet
  4. Spread 1 1/2 Tablespoons of Quince Paste on top of brie wheel
  5. Add chopped candied walnuts
  6. Gather pastry sheet and pinch closed over brie wheel and toppings
  7. Brush pastry with egg wash
  8. Bake on a lined cookie sheet for 20min
  9. Remove from oven and serve hot

Hot hors d'oeuvres are a great addition to your cocktail party menu and while I am still a fan of the different store bought heat and serve appetizers, I love that I now have this baked brie recipe to add to my repertoire.