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Brie And Raspberries In Puff Pastry

  • Yield: 6 to 8 servings


  • 1 sheet puff pastry (half of 17 1/4-ounce package), thawed
  • 1 small wheel Brie, about 6-inches in diameter, rind removed
  • 1/2 pint fresh raspberries
  • 1 large egg, lightly beaten


  • Preheat the oven to 360 degrees F.
  • Place the puff pastry on a lightly floured surface and roll out to a rectangle, about 8 by 16-inches. With a sharp knife, cut into 6 to 8 equal squares.
  • Cut the Brie into 6 to 8 equal wedges. Lay 1 wedge of cheese diagonally in the center of each pastry square, pressing down to flatten. Top the cheese with a portion of raspberries.
  • With a pastry brush, brush egg onto the outer edge of the dough, fold the dough in half and press to seal. Place the pastry packages on a lightly greased baking sheet and bake until golden brown and risen, 12 to 15 minutes.
  • Remove from the oven and let cool 5 minutes before serving.