Baked Brie with Raspberry Jam
- 1 sheet puff pastry, thawed
- 1 round or wedge Brie cheese (do not remove rind), ~8oz
- 2 tablespoons raspberry jam, or other sweet jam
- 1 tablespoon brown sugar
- 1/4 cup maple syrup
Preheat the oven to 350°F.
If you want, start with chilled Brie and use a sharp knife to carefully cut off the thin top rind of the cheese. This may help the crust stay with the cheese when served. The rind is edible so you don't have to do this step if you don't want to.
On a lined baking sheet, lay out the puff pastry or the crescent rolls flat. Place the Brie round or wedge on top of the dough.
Spread the jam on the Brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and sprinkle brown sugar on top.
Bake at 350°F for 30 minutes. The pastry should be golden brown. Let cool for 10 minutes before serving.
Serve with crackers or apple slices.