Mixed Berry Baked Brie in Puff Pastry

Share Recipe

Prep Time40 min

This Mixed Berry Baked Brie in Puff Pastry is a crowd-pleasing appetizer that deliciously joins flavors of warm, creamy brie wrapped in a flaky, golden puff pastry and topped with a richly sweet berry sauce.


  • 8 ounces round brie
  • 1 puff pastry sheet (refrigerated or defrosted if frozen)
  • 1 egg + 1 tablespoon milk (egg wash)
  • 6 ounces California Giant blackberries
  • 6 ounces California Giant raspberries
  • ½ cup California Giant blueberries
  • 1 teaspoon fresh thyme leaves
  • 3 tablespoons granulated sugar


      • Preheat oven to 400ºF and line a medium baking sheet with parchment paper; set aside.
      • Mix together egg plus tablespoon of milk to make egg wash; set aside.
      • Unroll refrigerated puff pastry into an 11” inch square (lightly dust surface with flour as needed). Place brie in center of puff pastry. Bring one corner of pastry up to the center of the brie circle, and continue wrapping and folding the pastry around the brie to make a wheel. Brush the pastry with egg wash and gently score the top of the pastry with a sharp knife.
      • Place wrapped brie on lined baking sheet and bake for about 25-30 minutes, or until pastry is golden brown. Remove from oven and let rest for 5-10 minutes before serving.
      • While the pastry is baking, make the mixed berry sauce: In a small saucepan over medium heat add blackberries, raspberries, blueberries and thyme leaves. Allow berries to begin to bubble, then stir in sugar and reduce heat to low; simmer for 15 minutes while occasionally mashing berries with back of wooden spoon. Remove from heat to cool and allow berry sauce to thicken.
      • Once brie has rested on baking sheet, spoon berry sauce over brie and serve with crackers, baguette slices, pita chips, etc.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!