Brie Stuffed Puff Pastry Twists
These brie puff pastry twists turn just four ingredients into the most irresistible appetizer on the table, with golden, flaky layers spiraling around pockets of melted, gooey brie. They come together in minutes and disappear even faster, making them my go-to for holidays, potlucks, and last-minute get-togethers.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Brie Stuffed Puff Pastry Twists
Flaky puff pastry twists stuffed with melty brie cheese and baked until golden brown, perfect as a quick and elegant appetizer.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 1x
- Method: Baking
- Cuisine: French-inspired American
Ingredients
- 1 sheet puff pastry, thawed
- 8 oz brie cheese, thinly sliced (rind on or off)
- 1 egg, beaten (for egg wash)
- 2 tablespoons honey, plus extra for drizzling
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- 1/4 teaspoon flaky sea salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll the puff pastry sheet out lightly on a floured surface into a rectangle about 10×12 inches.
- Lay the thin slices of brie evenly over one half of the pastry, leaving a small border around the edges.
- Drizzle the brie with honey and sprinkle with thyme leaves, salt, pepper, and nuts if using.
- Fold the other half of the pastry over the brie to cover, then gently press the edges to seal.
- Cut the folded pastry into 1-inch wide strips using a sharp knife or pizza cutter.
- Twist each strip several times and place on the prepared baking sheet, pressing the ends down lightly to hold the shape.
- Brush each twist generously with the beaten egg wash.
- Bake for 15 to 18 minutes, or until deep golden brown and puffed.
- Let cool for 5 minutes, then drizzle with more honey and a few fresh thyme leaves before serving.
Notes
For neat twists, freeze the pastry for 5 minutes after filling and before cutting – this makes it much easier to slice and twist without the brie oozing out. Store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven at 350°F for 5 minutes to re-crisp.
Frequently Asked Questions
Can I make brie puff pastry twists ahead of time?
Yes, assemble the brie puff pastry twists up to a day in advance, cover, and refrigerate unbaked. Bake straight from the fridge, adding a couple extra minutes to the baking time.
Do I need to remove the rind from the brie?
No, the rind is edible and melts down nicely, but you can remove it first if you prefer a smoother, less rustic bite.
Why did my twists leak cheese while baking?
Some leaking is normal since the brie melts fast, but sealing the pastry edges firmly and not overfilling helps keep most of the cheese tucked inside.
Can I freeze these twists before baking?
Yes, freeze the assembled twists on a tray until solid, then transfer to a bag. Bake from frozen at 400°F, adding about 5 extra minutes.
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