Chocolate Hazelnut Brie en Croûte
A golden, flaky puff pastry wrapped around creamy brie topped with chocolate hazelnut spread and toasted hazelnuts. This easy baked brie dessert is rich, gooey, and perfectly balanced with a touch of flaky sea salt.
Servings 8 servings
Calories 260kcal
Cost $12 for entire recipe
Equipment
- Baking sheet
- Parchment paper
- Rolling pin (optional, for lightly rolling pastry)
- Sharp knife (for venting and slicing)
- Pastry brush (for egg wash)
- Cutting board
- Small bowl (for egg wash)
Ingredients
- 1 round brie 8 oz / 225g, cold but not rock-hard
- 1 sheet puff pastry thawed but still cool
- 2½–3 tablespoons chocolate hazelnut spread such as Nutella
- 1/4 cup hazelnuts toasted and chopped
- 1–2 teaspoons raspberry jam optional, for balance
- 1 egg beaten (for egg wash)
- Flaky sea salt for finishing
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place oven rack in the lower-middle position.
Prepare the puff pastry
- Lightly roll the pastry into about a 10-inch square to smooth it out. Do not roll too thin. If needed, roll slightly larger so it fully wraps the brie.
Prepare the brie
- Keep the brie cold but not rock-hard (let sit 5 minutes if needed). Place it in the center of the pastry.
Add the filling
- Spoon the chocolate hazelnut spread into a small mound on top center of the brie and gently press it into the surface.
- Add small dots of raspberry jam (optional) and sprinkle the chopped hazelnuts on top.
Wrap and seal
- Fold the pastry up and over the brie, slightly overlapping the edges.
- Brush seams lightly with egg wash, then press firmly, pinch closed, and tuck underneath to fully seal.
Vent and egg wash
- Cut 2–3 small slits in the center top (not near seams).
- Brush the entire pastry evenly with egg wash.
Chill
- Refrigerate for 10–15 minutes to keep the pastry cold.
Bake
- Bake for 22–25 minutes, checking at 20 minutes, until deep golden brown, puffed, and the bottom feels firm.
- If the bottom looks pale, bake an additional 2–3 minutes.
Rest
- Let sit for 8–10 minutes before slicing.
Finish and serve
- Sprinkle with a small pinch of flaky sea salt. Slice using a sharp knife with a gentle sawing motion and serve warm.
Notes
- Keep puff pastry cold for the best flaky texture. If it becomes soft while assembling, chill it briefly before wrapping the brie.
- Do not overfill the brie. Use about 2½–3 tablespoons of chocolate hazelnut spread (such as Nutella) to prevent leaks and keep the flavor balanced.
- Keep the filling centered on top of the brie rather than spreading it to the edges. This helps the pastry seal properly during baking.
- Seal the pastry tightly by overlapping the dough slightly, then pressing, pinching, and tucking the seams underneath. A proper seal prevents the filling from escaping.
- Brush a small amount of egg wash on the seams before sealing, then coat the entire pastry for a golden finish.
- Bake on the lower-middle rack so the bottom of the puff pastry cooks through and becomes crisp instead of soft.
- Look for visual doneness cues rather than relying only on time. The pastry should be deep golden brown, fully puffed, and firm on the bottom.
- Let the baked brie rest for 8–10 minutes before slicing so the melted center can set slightly and hold its shape.
- Finish with a small pinch of flaky sea salt to balance the sweetness and enhance the overall flavor.
- Serve immediately while warm for the best texture, when the center is gooey and the pastry is crisp.
- For extra flavor balance, add small dots of raspberry jam to bring a subtle tart contrast to the chocolate hazelnut filling.
- This recipe works well for entertaining and pairs nicely with sliced fruit, crackers, or toasted bread.