Baked Brie with Roasted Plums and Thyme

A warm, gooey wheel of brie wrapped in pastry, crowned with sweet roasted plums, honey, and thyme — this elegant appetizer feels luxurious yet is simple to assemble. I often serve it at dinner parties or cozy gatherings, where its aroma and presentation never fail to impress.

Why You’ll Love This Recipe

I adore this recipe because it balances sweet, savory, and creamy flavors in one bite. The soft, melted brie pairs beautifully with the caramelized plums and honey-balsamic glaze, while the thyme adds a fragrant herbal lift. Wrapped in flaky pastry, it becomes a show-stopping centerpiece that’s easier to make than it looks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 round of brie (approximately 250 g)

• 1 sheet of puff pastry (or 4–5 sheets of phyllo dough)

• 3–4 ripe plums, halved and pitted

• 2 tablespoons honey

• 1 tablespoon balsamic vinegar

• 1 tablespoon brown sugar

• 1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)

Directions

1. Preheat the oven. I preheat my oven to about 200 °C (390-400 °F).

2. Prepare the plums. I place the plum halves cut-side up in a small baking dish or rimmed baking sheet. I drizzle them with honey, balsamic vinegar, and sprinkle the brown sugar and thyme leaves over them. Then I roast them in the oven for about 12–15 minutes, until they are soft and slightly caramelized.

3. Prepare the brie. While the plums roast, I roll out the puff pastry (if using) into a size large enough to fully wrap the brie. If I’m using phyllo, I layer the sheets, brushing lightly with butter or oil between sheets to help them crisp.

4. Assemble. I place the brie in the center of the pastry (or phyllo stack). Once the plums are done, I remove them from the oven and let them cool just a bit. I spoon some of the roasted plums (with their juices) over the top of the brie. Then I fold the pastry (or phyllo) over to fully enclose the cheese and fruit, sealing edges as best I can.

5. Bake. I transfer the wrapped brie onto a parchment-lined baking sheet. I bake for around 20–25 minutes (or until the pastry is golden brown and puffed). If I notice the top browning too quickly, I tent loosely with foil.

6. Rest and serve. After baking, I allow it to rest for 5 minutes. Then I garnish with extra thyme sprigs and serve immediately—breaking open the crust to let the melty brie ooze out.

Servings and Timing

This recipe serves about 6 to 8 as an appetizer. The total time is around 40 minutes (15 minutes roasting plums + assembly + 20–25 minutes baking + rest).

Variations

• I sometimes swap the plums for figs, peaches, or even roasted pears depending on season.

• To add texture, I might sprinkle chopped nuts (such as toasted walnuts or pecans) on top of the plums before wrapping.

• For a sharper contrast, I drizzle a bit of aged balsamic reduction just before serving.

• If I want a lighter version, I use a lighter pastry or fewer layers of phyllo.

Storage/Reheating

This dish is best served freshly baked. If I have leftovers (though rare!), I wrap the cooled portion in foil and store in the refrigerator for up to 1 day. To reheat, I unwrap and warm it in a 170 °C (325 °F) oven for 8–10 minutes until the pastry is crisp again and the cheese is warmed through. I avoid reheating too aggressively to prevent the cheese from becoming rubbery.

FAQs

What type of pastry is better — puff pastry or phyllo?

I prefer puff pastry for ease and uniform crispness, but phyllo works beautifully if I layer several sheets and brush with butter. Phyllo gives a flakier, more delicate texture.

Can I prepare this ahead of time?

Yes — I roast the plums and let them cool, and I even wrap the brie ahead of time. Then I refrigerate the assembled brie (not baked) for a few hours. Just bring it to room temperature before baking so the pastry browns evenly.

What can I serve alongside it?

I love pairing it with crusty bread, crackers, or sliced baguette. Fresh greens with a light vinaigrette help cut through the richness. A fruit chutney or jam also complements the flavors nicely.

My plums aren’t very sweet — how can I adjust?

If the plums are tart, I increase the honey or brown sugar slightly. I might also roast them a bit longer to concentrate their sugars.

How do I prevent the pastry from getting soggy at the bottom?

I use parchment or a baking sheet and make sure the brie is relatively dry (pat off excess plum juices before wrapping). Also, placing it on a wire rack for the first few minutes before finishing on the baking sheet can help airflow.

Conclusion

Whenever I serve this Baked Brie with Roasted Plums and Thyme, it’s a hit. The combination of warm, melted cheese with juicy, caramelized fruit and fragrant thyme wrapped in flaky pastry is indulgent yet elegant. It’s a recipe I return to again and again for celebrations, dinner parties, or whenever I want to impress with minimal effort.

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