Prosciutto-Wrapped Brie In Puff Pastry

Pro tips

• Brush the puff pastry thoroughly with egg wash for even browning and maximum puff.
• Place the brie package on a parchment-lined baking sheet to catch any leaking cheese.
• Wrap the prosciutto around the brie snugly but not too tight—it should conform to the cheese without tearing.
• Let the baked brie rest for 2–3 minutes before serving so the pastry sets and the cheese stays contained.

Substitutions

• Prosciutto → Serrano ham or jamón (thinner, more delicate slices)
• Cranberry sauce → Fig jam, apricot preserves, or cherry sauce (swap 1:1)
• Puff pastry → Phyllo dough (brush layers with butter and fold; adjust bake time to 20–25 minutes)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently at 300°F for 10 minutes to avoid splitting the pastry.

Can I prepare this ahead of time?

Yes. Assemble the brie, prosciutto, and cranberry sauce, wrap in puff pastry, brush with egg wash, and refrigerate up to 12 hours before baking.

What temperature should the brie be when I wrap it?

Use cold or room-temperature brie straight from the package. Do not heat it before wrapping, or it will be difficult to work with.

How do I know when it's done baking?

The puff pastry should be golden-brown and puffed, typically 25–30 minutes at 375°F. The brie will begin to ooze slightly at the edges.

Can I use a different fruit sauce instead of cranberry?

Yes. Fig jam, apricot preserves, or cherry sauce work well. Use 4 tablespoons of any fruit-based topping.

What if I don't have prosciutto?

Substitute with thinly sliced serrano ham, jamón, or crispy cooked bacon for a similar salty-savory layer.