I swore I wouldn’t become that person who brings a wheel of cheese to every party, but then I discovered how to wrap brie in puff pastry and crank it out in the air fryer. Now I’m that person — proudly. Picture a puffed, golden package that crackles when you slice it and dribbles warm, gooey cheese like a cheesy little fountain. This version comes together in about 25 minutes, smells like buttery heaven, and looks way fancier than it behaves. If you want an appetizer that gets applause and still lets you spend most of the evening mingling (or hiding in the kitchen eating half with a spoon), this one wins every time.
Quick Facts
- Yield: Serves 6–8
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
Why This Recipe is Awesome
It’s ridiculously easy, and the contrast of flaky, golden puff pastry with molten, creamy brie hits all the cozy notes. You get crunchy edges, a buttery crust, and that oozy center that makes everyone swoon. It’s so simple even your oven can’t mess it up — but the air fryer makes it faster and crispier. Who doesn’t love crispy edges and a warm, melty interior that smells like a bakery crossed with a cheese shop?
Ingredients
For the Main Dish:
- 8 oz wheel of brie (whole)
- 1 sheet frozen puff pastry (thawed, about 8 oz)
- 1 large egg (for egg wash)
- 1 tbsp water (to thin the egg wash)
- 2 tbsp brown sugar or honey
- 2 tbsp fig jam or apricot jam
- 2 tbsp chopped toasted pecans or walnuts (optional, for crunch)
- Fresh rosemary or thyme sprig for garnish (optional)
- All-purpose flour for dusting (1–2 tbsp)
For the Sauce / Garnish (if applicable):
- Extra honey or jam for drizzling
- Sea salt flakes for finishing
How I Make It
Step 1:
Preheat the air fryer to 350°F. While it heats, unwrap the brie and dry it with a paper towel. If the rind looks super damp, pat it gently — we want a dry surface so the pastry sticks. Lightly dust your work surface with flour and roll the thawed puff pastry into a roughly 9-inch square so it fully wraps the cheese. I like the little squeak the dough makes when it’s just right — not sticky, not crumbly.
Step 2:
Spread 1 tbsp jam over the top of the brie and sprinkle the brown sugar or scatter the chopped nuts on top. I often whisper “you fancy?” to mine. Place the cheese in the center of the pastry. Fold the corners up, pleat like a tiny present, and pinch to seal. Don’t worry about perfection — rustic looks homemade and delicious.
Step 3:
Beat the egg with 1 tbsp water and brush the pastry all over for a shiny, deep-golden finish. Cut a small X on top to let steam escape — you’ll hear a gentle sigh as the filling warms. If your pastry seems too soft, tuck it into the fridge for 5–10 minutes. That actually helps keep the cheese from leaking out while it bakes.
Step 4:
Place the wrapped wheel into the air fryer basket, seam-side down, leaving space around it for air to circulate. Cook at 350°F for 12–15 minutes until the pastry turns deep golden brown and crisp. Watch the color — once it reaches a rich golden shade and the pastry sounds flaky when you tap it, you’re done. If the top browns too fast, drop the temp to 325°F and give it another couple minutes.
Step 5:
Remove the brie and let it rest for 5 minutes (I know, the hardest part). Drizzle with extra jam or honey and scatter a few sea salt flakes and fresh herbs. Slice into wedges and listen for that glorious pull of molten cheese. Serve warm with apple slices, crackers, or toasted baguette rounds.
Pro Tips
- Chill the wrapped brie for 5–10 minutes before cooking if you notice any seams opening — that helps the pastry hold shape.
- If you have a small air fryer, cook one wheel at a time. Don’t overcrowd; give it room to puff and brown.
- Use a thermometer only if you like precision — the pastry should be golden and the center pleasantly gooey (no thermometer needed here, just sight and judgment!).
- Toast nuts in a dry skillet for 2–3 minutes until fragrant before adding — that little toasty note makes a big difference.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap brie for camembert for a slightly earthier flavor and similar melt.
- Use fig jam, apricot jam, or cranberry sauce — each changes the sweetness and acidity balance.
- Replace nuts with pumpkin seeds or omit them for a nut-free version.
- Dairy-free: use a dairy-free melting cheese log and gluten-free puff pastry to make this allergy-friendly (expect a slightly different texture and flavor).
Variations & Tips
- Spicy twist: spread a thin layer of harissa or sriracha-mayo under the jam for heat.
- Kid-friendly: swap the jam for apple butter and skip the nuts.
- Herby: tuck a few thyme leaves or a rosemary sprig under the cheese for aromatic flavor.
- Sweet & savory: add a few thin pear slices under the jam for a pear-brie classic.
- Make mini versions: use small rounds of brie or cut pastry into squares for bite-sized party pieces.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble and refrigerate the wrapped brie up to 6 hours ahead. When ready, brush with egg wash and air fry as directed. Reheat leftovers gently at 325°F for 6–8 minutes to revive crispiness.
- Can I double the recipe?
- Sure thing. Cook in batches if your air fryer holds only one wheel. If you have a larger oven or convection oven, bake at 375°F for 20–25 minutes on a parchment-lined sheet, watching for golden color.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for an evenly golden, deeply brown pastry and a soft, jiggly center when you nudge it. The top should sound flaky when tapped and the pastry will puff nicely.
- What if I don’t have ingredient X?
- Out of jam? Use honey or a spoonful of chutney. No nuts? Skip them or sprinkle toasted oats for crunch.
How I Like to Serve It
I serve this with crisp apple slices, toasted baguette, and a few bowls of marinated olives. It fits cocktail nights, cozy date nights, or a holiday spread. Pour a glass of bubbly or a crisp white wine and watch people circle the platter like moths to a flame. In winter it feels indulgent; in summer it feels delightfully classy without being fussy.
Notes
- Store leftovers covered in the fridge up to 2 days. Reheat at 325°F for 6–8 minutes to refresh the crust.
- No meat here — but if serving alongside cured meats, remember safe internal temps for meats like poultry: 165°F.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece! You get flaky pastry, warm gooey cheese, and bragging rights, all in under half an hour.