Baked Brie


  • 2 – 250 gr (8.8 oz) Brie cheeses as a small round or a slice cut from a large wheel
  • 1 sheet of puff pastry (approximately 400 gr (14 oz))
  • 1 egg, beaten
  • 4 tbsp of you favourite compote, jam or jelly (this is enough for 1 – 250 gr (8.8 oz) piece of cheese)
  • Fruit for serving
  • Parchment paper


Super-easy recipe to bake Brie in your Fornetto oven, smoker or kamado, or even in a conventional oven!

  • Preheat your conventional oven or Fornetto oven, smoker or kamado to 190C (375F).
  • Lay out the dough and cut a large enough piece to be able to wrap the brie with. If using a compote, jam or jelly, be sure to place 2 tbsp under the brie and 2 on top before sealing the cheese with the pastry.
  • Wrap the cheese with the pastry and seal all loose edges with water and pinch lightly to seal the pastry. This will avoid the cheese leaking out during baking.
  • Brush the pastry with the beaten egg and place on a pizza stone lined with parchment.
  • Bake for 30 minutes or until the pastry has risen, is flaky and golden brown.