Peach Cobbler Baked Brie (Printable version)

Flaky pastry wrapped Brie crowned with spiced peach filling, perfect for summer gatherings.

# What You Need:

→ Cheese and Pastry

01 - 1 (8 oz) wheel Brie cheese
02 - 1 sheet puff pastry, thawed
03 - 1 large egg (for egg wash)
04 - 1 tablespoon water

→ Peach Cobbler Topping

05 - 2 medium ripe peaches, peeled, pitted, and diced
06 - 2 tablespoons brown sugar
07 - 1 tablespoon granulated sugar
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon vanilla extract
11 - 1 tablespoon unsalted butter
12 - 1 tablespoon all-purpose flour
13 - Pinch of salt

→ Optional Garnish

14 - 2 tablespoons chopped pecans or walnuts
15 - Honey, for drizzling

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small saucepan over medium heat, melt the butter. Add diced peaches, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla, flour, and salt. Cook while stirring gently for 3 to 4 minutes until peaches soften and the mixture thickens. Remove from heat and let cool slightly.
03 - Lightly flour a surface and roll out the puff pastry sheet. Place the Brie in the center of the pastry.
04 - Spoon the cooled peach mixture evenly over the top of the Brie wheel.
05 - Fold the edges of the puff pastry up and over the Brie, overlapping to seal. Trim excess pastry and press edges firmly. Place seam-side down on the prepared baking sheet.
06 - Beat the egg with 1 tablespoon of water, then brush the puff pastry surface evenly with the egg wash.
07 - Bake for 20 to 25 minutes until the pastry is golden brown and crisp.
08 - Remove from oven and let rest for 5 to 10 minutes. Sprinkle with chopped nuts if desired and drizzle lightly with honey before serving.
09 - Serve warm accompanied by sliced baguette, crackers, or apple slices.

# Expert Tips:

01 -
  • This savory-sweet beauty is the ultimate party trick — it looks elaborate, but honestly, it’s wildly simple to pull off.
  • I came back to it for summer gatherings because one bite convinces even the Brie skeptics at my table.
02 -
  • Once, I tried assembling the whole thing ahead and let it sit too long — the pastry got soggy in the fridge, so always bake just before serving.
  • Letting the peach mixture cool for a few minutes before spooning it over the Brie is the trick that keeps pastry crispy rather than steamy and limp.
03 -
  • Make sure the Brie is properly chilled before wrapping; it keeps the structure nice and prevents cheese blowouts.
  • Those pastry scraps? Shape and bake them separately for crunchy cook’s treats.
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