Creamy, sweet, tangy and deliciously cheesy, this Vegan Baked Brie in Puff Pastry is a super easy, crowd pleasing appetizer. This feels-fancy appetizer is stuffed with vegan cranberry sauce or jam/preserves and vegan brie that gets super gooey and melty and is then encased in crispy + flaky store-bought puff pastry.
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Hey Internet, I hope you didn’t forget about my vegan brie cheese. It’s done so well and I’m so thankful for that because it really is quite delicious and I love sharing the recipe with you all.
Since I published it, I’ve received numerous comments asking if it can be baked, or how one would do that. WELL, I tried it and dang, it was so good I had to make a new recipe for it!
It’s basically a Brie en Croûte which means that it’s baked inside pastry dough. And, you can use a pastry dough like my vegan pie dough if you’d prefer.
But puff pastry is so flaky and delicious--and you can buy it from the store. AND especially at this time of year, I’m all about saving time in the kitchen.
I managed to find a brand of frozen puff pastry that isn’t made with butter. It’s delicious and I found it at my regular grocery store.
I just defrosted it according to the package instructions (no more than 40 minutes, otherwise the dough gets too soft and all the oil leaks out during baking), rolled it out a tiny bit with my rolling pin, stuffed it and baked it. SO DANG GOOD.
It’s stuffed with my homemade vegan brie, but if you’d like to try a storebought vegan cheese you totally can. Since brands very, I can’t make any guarantees about it melting.
I also threw in my vegan cranberry sauce which I must say is a fabulous flavor combination. However jam or preserves like apricot, raspberry, etc. would all work well. I’m a big fan of Bonne Maman jam and preserves.
Alright enough yapping, let’s talk about this (very short) ingredients list!
What You’ll Need
- Vegan puff pastry: I bought Pepperidge Farms Puff Pastry from the freezer section of my regional chain grocery store, and I’ve seen that this product appears to be widely available. In health food stores, I’ve also noticed other brands that appear to be accidentally vegan. Just check the ingredients panel--if milk, butter, or any other animal products are listed, you’ll need to look for something else. Crescent roll dough also works well, just press together the perforations with your fingers before lightly rolling out and stuffing. You can also use any pastry dough--store-bought or I have a recipe for homemade vegan pie dough that would work well. Note that pastry/pie dough will not be as flaky as puff pastry. You could also make your own vegan puff pastry if you are brave. Use gluten-free puff pastry or dough to make this recipe gluten-free.
- Vegan Brie: You can technically use any vegan cheese --I’ve got a lot of them… But this is a recipe for vegan baked brie so… I thought that I’d just use that. You can also use a store bought vegan brie or other vegan cheese. I think cheddar or feta would be especially good. But like I mentioned above, I cannot make any guarantees how store bought vegan cheese will melt since I haven’t tried it.
- Vegan Cranberry Sauce: Technically this isn’t necessary--but believe me, if you could taste this right now you’d say it was so dang necessary. The cranberry is SUPER delicious with the vegan brie, and my homemade vegan cranberry sauce is so good and easy--it can even be made a few days in advance of making the brie. In fact, that’s just what I did! However, you can also use any jams or jarred fruit preserves that you like. Bonne Maman is great, for what it’s worth. Just pick something rather thick.
- Toasted Almonds or Pecans: I think these would be delicious either baked in or sprinkled on top of this, but I didn’t personally choose to do it.
That’s literally it, though I highly recommend serving this cheesy deliciousness with some crackers, apple slices, or whatever else you like.
How to Make Vegan Baked Brie in Puff Pastry
- Up to 3 days in advance: Prepare your vegan cranberry sauce OR skip this and use store-bought jam or fruit preserves (I recommend cranberry, apricot, or raspberry). If you’re making the cranberry sauce the same day as the vegan baked brie, you’ll want to let your cranberry sauce cool first otherwise it can be kind of runny and keep the puff pastry from sealing.
- At least 1 day in advance or as many as 3 days in advance: Prepare your vegan brie which requires at least 8 hours to set but only takes a few minutes to prepare. OR you can skip this and use store-bought vegan cheese, though I can’t guarantee they will melt in the oven since brands differ.
- Defrost your vegan puff pastry according to the package instructions--or make whatever dough you are using. My puff pastry said to defrost for no more than 40 minutes so I did 36 minutes (haha) and that seemed to work pretty well.
- Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius) and line a baking tray with a silicone baking mat or parchment paper. TIP: I find it easier to transfer the dough later if I roll it out on my silicone baking mat or parchment paper.
- Gently roll out your puff pastry just a bit with a rolling pin. I like to roll it till it’s a half to a full inch bigger on each side. This helps us wrap up the parcel later.
- If you haven’t yet transferred the dough to your lined baking tray, do that now. Place the vegan brie in the center of the pastry. Now top it with a generous amount of vegan cranberry sauce (I used about ⅓ - ½ cup until it was well covered but not flowing over the edge of the cheese).
- Bring up the edges of the pastry one at a time, working your way around the edges. Pleat or fold over the pastry where necessary. Pinch the dough at the top well, and then flip over the entire parcel so the opening is pointed toward the bottom of the pan.
- Bake for 40-50 minutes at 400 degrees Fahrenheit (205 degrees Celsius) until nicely golden brown, flaky, and almost dome-like in appearance.
- Let sit for about 10 minutes before serving. Then cut and enjoy! I recommend serving with crackers, apple slices, maybe some toasted almonds, and whatever else you like.
- Refrigerate leftovers for up to 4 days in an airtight container. The cheese will firm up a little but will melt back down if you reheat it in the oven or air fryer. I would not reheat in the microwave as the puff pastry may become soggy.
More Vegan Appetizers
If you like this vegan baked brie in puff pastry, I’m sure you’ll also like:
- Vegan Camembert
- Vegan Stuffed Mushrooms
- Homemade Vegan Pigs in a Blanket
- Teriyaki Cauliflower Wings
- Vegan Pierogi with Potato and Leek
- Vegan Crab Rangoon
- Super Easy Vegan Buffalo Chicken Dip
- Bang Bang Tofu
- Vegan Ceviche
- Vegan Kale Artichoke Dip (spinach works too)
- Vegan Latkes
Anything Else?
As always, I hope you love this recipe--I know I do, and Mr. Zardyplants does too. I got the always-coveted eyes closed and “mmmmph” reaction from him when I asked him how it tasted.
This vegan baked brie in puff pastry is:
- Crispy and flaky on the outside
- Gooey and melty on the inside
- Cheesy
- Tangy
- Creamy
- Sweet AND savory
- Lush
- Cozy
- Satisfying
- Perfect for serving to guests or as a treat for your family (especially nice for Christmas or New Year’s!)
- And oh so delicious!
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
<3 Liz
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Vegan Baked Brie in Puff Pastry
- Total Time: 45 minutes
- Yield: 8 1x
- Diet: Vegan
Description
Creamy, sweet, tangy and deliciously cheesy, this Vegan Baked Brie in Puff Pastry is a super easy, crowd pleasing appetizer.
Ingredients
- 1 sheet vegan puff pastry (see note 1 for brand or alternatives)
- ½ batch or about 8 ounces vegan brie (see note 2), homemade or store-bought
- ½ cup (give or take) vegan cranberry sauce OR jam of choice (see note 3)
- Toasted almonds or pecans, optional
Instructions
- Up to 3 days in advance: Prepare your vegan cranberry sauce OR skip this and use store-bought jam or fruit preserves (I recommend cranberry, apricot, or raspberry). If you’re making the cranberry sauce the same day as the vegan baked brie, you’ll want to let your cranberry sauce cool first otherwise it can be kind of runny and keep the puff pastry from sealing.
- At least 1 day in advance or as many as 3 days in advance: Prepare your vegan brie which requires at least 8 hours to set but only takes a few minutes to prepare. OR you can skip this and use store-bought vegan cheese, though I can’t guarantee they will melt in the oven since brands differ.
- Defrost puff pastry: Defrost your vegan puff pastry according to the package instructions--or make whatever dough you are using. My puff pastry said to defrost for no more than 40 minutes so I did 36 minutes (haha) and that seemed to work pretty well.
- Prep oven and baking tray: Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius) and line a half-sheet size baking tray with a silicone baking mat or parchment paper. TIP: I find it easier to transfer the dough later if I roll it out on my silicone baking mat or parchment paper.
- Roll out the pastry: Gently roll out your puff pastry just a bit with a rolling pin. I like to roll it till it’s a half to a full inch bigger on each side. This helps us wrap up the parcel later.
- Assemble the baked vegan brie: If you haven’t yet transferred the dough to your lined baking tray, do that now. Place the vegan brie in the center of the pastry. Now top it with a generous amount of vegan cranberry sauce (I used about ⅓ - ½ cup until it was well covered but not flowing over the edge of the cheese).
- Wrap the cheese and fruit: Bring up the edges of the pastry one at a time, working your way around the edges. Pleat or fold over the pastry where necessary. Pinch the dough at the top well, and then flip over the entire parcel so the opening is pointed toward the bottom of the pan.
- Bake: Bake for 40-50 minutes at 400 degrees Fahrenheit (205 degrees Celsius) until nicely golden brown, flaky, and almost dome-like in appearance.
- Serve: Let sit for about 10 minutes before serving. Then cut and enjoy! I recommend serving with crackers, apple slices, maybe some toasted almonds, and whatever else you like.
- Store: Refrigerate leftovers for up to 4 days in an airtight container. The cheese will firm up a little but will melt back down if you reheat it in the oven or air fryer. I would not reheat in the microwave as the puff pastry may become soggy.
Notes
- Note 1: I bought Pepperidge Farms Puff Pastry from the freezer section of my regional chain grocery store, and I’ve seen that this product appears to be widely available. In health food stores, I’ve also noticed other brands that appear to be accidentally vegan. Just check the ingredients panel--if milk, butter, or any other animal products are listed, you’ll need to look for something else. Crescent roll dough also works well, just press together the perforations with your fingers before lightly rolling out and stuffing. You can also use any pastry dough--store-bought or I have a recipe for homemade vegan pie dough that would work well. Note that pastry/pie dough will not be as flaky as puff pastry. You could also make your own vegan puff pastry if you are brave. Use gluten-free puff pastry or dough to make this recipe gluten-free.
- Note 2: You can technically use any vegan cheese -- I’ve got a lot of them… But this is a recipe for vegan baked brie so… I thought that I’d just use that. You can also use a store bought vegan brie or other vegan cheese. I think cheddar or feta would be especially good. But like I mentioned above, I cannot make any guarantees how store bought vegan cheese will melt since I haven’t tried it.
- Note 3: Technically this isn’t necessary--but believe me, if you could taste this right now you’d say it was so dang necessary. The cranberry is SUPER delicious with the vegan brie, and my homemade vegan cranberry sauce is so good and easy--it can even be made a few days in advance of making the brie. In fact, that’s just what I did! However, you can also use any jams or jarred fruit preserves that you like. Bonne Maman is great, for what it’s worth. Just pick something rather thick.
- Note 4: I think these would be delicious either baked in or sprinkled on top of this, but I didn’t personally choose to do it.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: Vegan, Nut-Free, Can Be Gluten-Free, Vegan Baked Brie
Heidi
Long comment (Sorry!) Made this yesterday for an appetizer (non vegans, mostly) and it was devoured. I made your vegan brie a day ahead. Could only find agar flakes so I played around and while it did not come together in the saucepan (like a dough) as described in your recipe, it did firm up overnight in the fridge. The taste was spot on.
Now, as for the pastry--used the PF pastry dough and store bought preserves. When I baked it, the cheese and jam oozed out all over the parchment. I was able to scrape it back otgether and still plate it--and it was delish....but what is the secret to getting it to not ooze??? Maybe I baked it too long???
★★★★
đź’š Liz
Oh dear! How long did you bake it for? Did you have the pinched side of the pastry facing the bottom of the tray?