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Hi, I’m Jo-Anna from A Pretty Life in the Suburbs, a lifestyle blog where I write about things I loves to cook, bake, create and decorate! Through my blog I hope to inspire a love of living life in a simple and delicious way! Because I love to inspire a delicious life, I’m so excited to be over here on the Kendall-Jackson blog sharing a scrumptious recipe that pairs perfectly with the Kendall-Jackson Vintner’s Reserve Chardonnay.
Recently I hosted a summer garden party, and I would love to share it with you! Summer is the perfect time to have friends and family come together for great food and great wine, wouldn’t you agree?
I really enjoyed putting this garden party together…I felt inspired by the wine and my surroundings so I let them guide the menu for the party. We started out this gorgeous party with a mouthwatering appetizer! I made a Puff Pastry Baked Brie with a Blueberry Chutney. And to say that this was loved by everyone is an understatement. This appetizer is out of this world delicious! And now you’re in luck – I’m sharing this recipe here with you today! This is a simple-to-make recipe that is sure to wow your guests!
Why You’ll Love This Baked Brie Recipe
There’s something about a warm, golden baked Brie that makes it feel extra special. The puff pastry gets beautifully crisp and flaky while the Brie inside becomes wonderfully soft and creamy. Then you add the blueberry chutney, with its sweet and tangy flavor, and it all comes together in the most delicious way.
I love this recipe because it looks impressive when you bring it to the table, but it’s actually very simple to make. It’s the kind of appetizer that makes a gathering feel a little more special without keeping you stuck in the kitchen. And it doesn't hurt that it pairs lovely with wine!
What You Need to Make Puff Pastry Baked Brie
This recipe uses simple ingredients, but when they all come together, the result is something really special. Here’s what you’ll need:
For the blueberry chutney
- 3 tbsp finely minced white onion
- 2 tsp olive oil
- 1 1/2 cups fresh blueberries
- 3–4 tsp freshly grated ginger
- 3 tbsp brown sugar
- 2 tbsp cider vinegar
- 1 tbsp finely chopped fresh rosemary
- Salt and pepper, to taste
- 1–2 tbsp freshly squeezed lemon juice
For the baked Brie
- 1 sheet of puff pastry, thawed according to package directions
- 1 6-inch Brie cheese round
- 1 egg
- 1 tbsp water
How to Make Puff Pastry Baked Brie
Making this baked Brie is easier than it looks! Below is a quick look at how it comes together, and you’ll find the full recipe card with detailed ingredients and step-by-step instructions further down the page.
- Make the blueberry chutney: Sauté the white onion in olive oil, then add the blueberries, ginger, brown sugar, cider vinegar, rosemary, salt and pepper. Let everything simmer until the mixture thickens, then stir in the fresh lemon juice and let it cool.
- Wrap the Brie: Place the Brie round in the center of the thawed puff pastry. Fold the pastry up and over the cheese, pressing the edges together to seal it. Trim away any excess pastry.
- Add the egg wash: Beat the egg with the water, then lightly brush the puff pastry with the mixture.
- Bake: Bake the wrapped Brie at 400 degrees for about 25 minutes, or until the puff pastry is golden brown.
- Let it rest: Give the baked Brie 10–15 minutes to stand before serving. Then transfer it to a serving dish, spoon the blueberry chutney over the top and garnish with a sprig of rosemary.
And that’s it! A warm, golden puff pastry baked Brie with a delicious blueberry chutney, ready to share with friends and family.
Puff Pastry Baked Brie with Blueberry Chutney Recipe
Recipe Type:
Appetizer
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Servings:
8
Ingredients
Blueberry Chutney:
- 3 tbsp finely minced white onion
- 2 tsp olive oil
- 1 1/2 cups fresh blueberries
- 3 – 4 tsp freshly grated ginger
- 3 tbsp brown sugar
- 2 tbsp cider vinegar
- 1 tbsp finely chopped fresh rosemary
- salt & pepper to taste
- freshly squeezed lemon juice
Puff Pastry Baked Brie
- 1 sheet of puff pastry, thawed according to package directions
- 1 – 6 inch Brie cheese round
- 1 egg
- 1 tbsp water
Instructions
Blueberry Chutney:
- In a skillet, warm a couple of teaspoons of olive oil over low to medium heat. Then add the white onion and sauté until it starts to soften, about 3 minutes.
- After this time, add the blueberries, fresh ginger, brown sugar, cider vinegar, chopped rosemary and a dash of salt and some freshly ground pepper.
- Let the mixture simmer until it starts to thicken. This will take from 15 to 25 minutes. Initially the mixture will be runny, but don’t worry, it will thicken on it’s own. Just let the mixture simmer, and stir as you go.
- Once the mixture thickens to almost the consistency of soft jam, remove it from the heat and squeeze in some fresh lemon juice, from 1 – 2 tbsp, depending on how you like the taste. I added closer to 2 tbsp. Stir.
- Let chutney cool.
- You can serve the chutney at room temperature, or store it in the fridge until you are ready to serve it with your baked Brie.
Puff Pastry Baked Brie
- Heat your oven to 400 degrees.
- Unfold the puff pastry sheet onto a lightly floured surface, or I like to keep it on the sheet of parchment paper it comes with.
- Place the Brie cheese round on the centre of the pastry, then fold the pastry up over the cheese to cover it, pressing the edges to seal.
- Trim the excess pastry.
- Place the brie onto a baking sheet.
- In a little bowl beat the egg and water with a fork, then lightly brush the pastry with the egg mixture (you will only use a little bit of this mix).
- Bake the puff pastry wrapped Brie for 25 minutes or until the pastry is golden brown.
- Let it stand for about 10 – 15 minutes before serving.
Putting it All Together:
- Once the Brie has baked and rested, transfer it to a serving dish and add the blueberry chutney to the top. You can heap it on so it runs down the side if you like. The more chutney the better!
- Garnish with a sprig of rosemary.
- We like to cut it like a pie and enjoy it as is. With the pastry there is no need for extra crackers.
- Enjoy!
What Wine Goes with Baked Brie?
Baked Brie is one of those appetizers that gives you lots of options when it comes to wine. The creamy cheese and buttery puff pastry are delicious with a fresh, fruity wine, and the blueberry chutney adds a little sweetness and acidity to the mix.
For this recipe, my first choice would be Kendall-Jackson Vintner’s Reserve Chardonnay. The Chardonnay has the freshness to balance the richness of the Brie and puff pastry, while its fruit flavors complement the blueberries and bring out the bright, fresh flavors in the chutney. It’s a lovely pairing for a summer gathering, especially when served alongside other light bites and fresh seasonal foods.
If you prefer red wine, Kendall-Jackson Vintner’s Reserve Pinot Noir would also be a wonderful choice. Pinot Noir has beautiful berry flavors that play especially well with the blueberry chutney, while its acidity keeps the pairing from feeling too rich. I love the way the fruitiness of the wine brings out the blueberries in every bite.
So, if you’re opening a bottle of Kendall-Jackson for this appetizer, Chardonnay is my go-to, but Pinot Noir is a delicious red wine option too.
A Perfect Appetizer for Summer Entertaining with Kendall-Jackson Wines
There’s just something about summer that makes me want to gather everyone together, set a table outside and enjoy good food and wine with the people I love. This baked Brie is exactly the kind of appetizer I like to serve at those gatherings. It’s simple to make, looks beautiful on the table and, most importantly, everyone loves it!
Pour a glass of Kendall-Jackson white or red wine. Add some good company and a beautiful summer evening, and you have everything you need for a wonderful gathering.
I hope this recipe inspires you to invite some friends over, open a bottle of Kendall-Jackson and enjoy a little taste of summer together. This really is the stuff summers are made of. Love it!
FAQs
What is baked Brie?
Baked Brie is a round of Brie cheese that’s baked until warm and soft. In this recipe, the Brie is wrapped in puff pastry and baked until the pastry is golden brown, then topped with homemade blueberry chutney.
What goes well with baked Brie?
This baked Brie is served with blueberry chutney, which adds a sweet and tangy flavor to the creamy Brie and buttery puff pastry. You can also serve it with fresh fruit, crackers or bread if you’d like.
What wine goes with baked Brie?
Chardonnay is a wonderful choice with baked Brie, especially with the blueberry chutney in this recipe. We recommend Kendall-Jackson Vintner’s Reserve Chardonnay. Kendall-Jackson Vintner’s Reserve Pinot Noir is another great option if you prefer red wine.
How long does baked Brie take to bake?
The puff pastry-wrapped Brie is baked at 400 degrees for about 25 minutes, or until the pastry is golden brown. Let it stand for 10–15 minutes before serving.
Can you make the blueberry chutney ahead of time?
Yes. The blueberry chutney can be prepared ahead of time and stored in the refrigerator until you’re ready to serve it with the baked Brie. Let the chutney cool after cooking before storing it.
