INGREDIENTS
1. Preparation
Preheat your oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper to prevent sticking and catch any potential cheese leaks.
2. Assemble the Center
Unfold the puff pastry sheet on a lightly floured surface. Place the cold Brie wheel in the center of the pastry.
Note: Do not trim the white rind off the cheese; it is essential for structural integrity.
3. Add the Flavor
Spread the peach jam in an even layer across the top of the Brie. Sprinkle the sliced almonds directly onto the jam. If you want a savory edge, add a small pinch of fresh thyme or flaky sea salt here.
4. The Wrap
Bring the edges of the pastry up and over the cheese, pleating the dough as you go to create a snug parcel. Press the center where the dough meets to seal it tightly. Flip the parcel over (seam-side down) for a smooth top, or leave it seam-side up for a rustic, "bundled" look.
5. Glaze and Bake
Whisk the egg and water together. Brush the top and sides of the pastry generously with the egg wash. Transfer the parcel to the prepared baking sheet.
Bake for 20–25 minutes, or until the pastry is deep golden brown and crisp.
6. The Rest
Remove from the oven and let the Brie rest for 5–10 minutes before serving. This allows the cheese to set slightly so it doesn't immediately pour out of the crust.
INSTRUCTIONS
1 Wheel of Brie (8-12 oz): Keep it cold until you’re ready to wrap it; it’s easier to handle.
1 Sheet of Puff Pastry: Thawed according to package directions (usually 20 minutes on the counter).
1/4 cup Peach Jam: Any flavor works, I just find Peach to be my favorite.
1 Egg (for egg wash): This is the secret to that "bakery-gold" shine.
Optional Crunch: A handful of sliced almonds or chopped pecans.
Optional Heat: A pinch of red pepper flakes or a sprig of fresh thyme.
