Baked Brie in Puff Pastry (with dairy free variation) - Better Batter Gluten Free Flour

Baked Brie in Puff Pastry (with dairy free variation)

I wasn’t much a a baked Brie girl until I made this hot appetizer. Perfect for brunch, party, or leading up to a special meal, this gluten free puff pastry is incredibly flaky and buttery. Keep a batch frozen and then thaw in the refrigerator when the mood strikes. I promise you will want to make this again after trying the first bite.

baked brie in puff pastry

This recipe was inspired by Gluten Free On A Shoestring’s easy puff pastry recipe. Nicole has created a helpful video on how to roll out the puff pastry dough. Check out that video here before starting your own batch of dough; it’s well worth the labor of love for this recipe, and she deserves the extra love for coming up with a puff pastry hack in the first place!

I created a second version using dairy free alternatives, for my vegan friends here at Better Batter. For those of you who, like Naomi, can do sheep or goat dairy but not cow milk dairy, feel free to use the ‘dairy free’ puff pastry and a wheel of goat brie.


Measuring properly is super important when dealing with gluten free flour – especially when dealing with something fiddly like pastry. I highly suggest weighing your flour, rather than scoop measuring.

For the puff pastry:

Choice 1 – for a total of 2 c (280 g) flour mix:

Choice 2 – for a total of 2 c (280 g) dairy-free flour mix:

  • Approx 1 1/2 c (226 g) Better Batter All-Purpose Flour, plus more for sprinkling
  • Approx 1/4 c (24 g) Vance Darifree or Pea Protein Isolate
  • Approx 1/4 c (30 g) cornstarch

Then include the following to the flour mix:

  • 3/4 tsp kosher salt
  • 4 Tbl unsalted butter or dairy free margarine, diced and kept cold
  • 1/2 to 3/4 c (4 to 6 fluid ounces) ice cold water

For the butter packet:


  • 1 small round of Brie cheese or dairy free cheese alternative (such as Daiya wedges), about 4 inches in diameter, about 6oz
  • Up to 1/4 c pepper jelly, optional
  • Egg wash – 1 egg beaten with 1 Tbl water (you can use 3tbsp chia gel plus 1 tbsp oil instead)



Make the dough. In a large bowl or food processor, combine the 2 c flour mix and salt. Whisk or pulse to combine. Add the chopped pieces of cold butter until combined coarsely (in your mixer) or pulse to combine (in a food processor).

Add 1/2 c ice water and mix to combine. Continue to add more ice water until the dough stays together. Transfer to a piece of plastic wrap and wrap well. Refrigerate this dough while making the butter packet.

Make the butter packet. Using two pieces of parchment paper, sprinkle 2 Tbl additional Better Batter flour then top with two sticks of cold butter, placing them side by side, touching each other. Sprinkle butter sticks with remaining 2 Tbl flour then top with second sheet of parchment paper. Pound the butter flat with a rolling pin until the sticks of butter merge to form one unit. Remove the top sheet of parchment, fold the butter in half, then cover with parchment again. Pound again and continue to repeat this packet making until the folded butter is 4-5 inches square in size. Refrigerate to chill about 15 minutes until the butter begins to firm up again.

Roll the dough and butter packet together. Lightly flour your work surface and place the chilled dough on top, sprinkling with additional flour. Roll til smooth and approximately a 6-7 inch round. Place the chilled butter packet in the center of the round of dough. Use a butterknife to gently score the perimeter of the dough not covered the butter packet. Set the packet to the side and roll out the scores area to make flaps. Continue to sprinkle work surface, dough, and rolling pin with flour to prevent sticking. Return the butter packet to the center of the dough and fold the flaps over the top, pressing down to seal in the butter.

Roll the dough in turns. Continuing to sprinkle with flour, roll the dough into a long, narrow rectangle about 1/2 inch thick. Fold into thirds as you would fold a business letter. Turn the dough 90 degrees and roll out the dough again into another long, narrow rectangle. Fold again into thirds. Repeat this process, chilling the dough slightly in between turns until firm. Repeat the rolling, folding and chilling process  for 4-6 additional turns. After the final turn, fold the business letter sized dough in half to make a smaller square of dough. Wrap tightly and refrigerate or freeze until ready to use. The frozen puff pastry should be defrosted overnight in the refrigerator before using.

Preheat and prepare. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.

Wrap the cheese. Roll out the puff pastry into a circle approximately 1.5 times the size of your Brie, measuring approximately 1/4-1/2 inch thick – you will likely only need about half of the puff pastry created by this recipe. Place the Brie in the middle and gently wrap the cheese. If you choose to include pepper jelly or any additional toppings, add them before encasing the cheese in dough. Place the wrapped cheese in the middle of the prepared cookie sheet. Brush with egg wash.

Bake. Bake for 20-25 minutes or until golden brown. Remove from the oven and let set 10 minutes before cutting and serving. Serve with apples and grapes.

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