French

Prosciutto Wrapped Peach Baked Brie in Pastry

An easy summer appetizer that’s quick, crowd-pleasing, and perfect for last-minute hosting!

From

halfbakedharvest.comand enhanced with lil' chef

Prosciutto Wrapped Peach Baked Brie in Pastry

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Calories

Skill Level

beginner

Servings

Prep

15 mins

Cook

25 mins

Total

40 mins

Calories

Skill

beginner

Servings

8 servings

Instructions

Ingredients

Details

Instructions

View on Halfbakedharvest ↗

1
Preheat the oven to 425° F.
2
Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry. Cut the brie on top in a crosshatch pattern. Spread the peach jam over the brie, then add 3-4 peach slices. Sprinkle with thyme and pepper. Wrap the prosciutto around the brie. Then fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.
3
Bake for 20-25 minutes or until the pastry is deep golden brown.
4
Meanwhile, make the peach honey. Combine all ingredients in a small sauce pan, bring to a gentle simmer over medium heat. Simmer 3-5 minutes. Remove from the heat. Add a tablespoon of fresh thyme/basil + a pinch of salt.
5
Pull the brie out. Drizzle with peach honey. It will be messy but pretty. EAT and enjoy with your favorite bread or crackers! Or just a fork.

Instructions

View on Halfbakedharvest ↗

1
Preheat the oven to 425° F.
2
Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry. Cut the brie on top in a crosshatch pattern. Spread the peach jam over the brie, then add 3-4 peach slices. Sprinkle with thyme and pepper. Wrap the prosciutto around the brie. Then fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.
3
Bake for 20-25 minutes or until the pastry is deep golden brown.
4
Meanwhile, make the peach honey. Combine all ingredients in a small sauce pan, bring to a gentle simmer over medium heat. Simmer 3-5 minutes. Remove from the heat. Add a tablespoon of fresh thyme/basil + a pinch of salt.
5
Pull the brie out. Drizzle with peach honey. It will be messy but pretty. EAT and enjoy with your favorite bread or crackers! Or just a fork.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Why This Recipe Works

The combination of sweet peach jam and honey with the savory brie and prosciutto creates a balanced flavor profile. Baking the brie in puff pastry ensures a warm, melty center with a crispy exterior.

Common Mistakes to Avoid

Not thawing the puff pastry completely, which can lead to cracking and uneven baking.
Overfilling the brie with jam and peaches, causing it to leak during baking.
Baking at too high a temperature, which can burn the pastry before the brie is fully melted.

Nutritional Information

Serving Size

1 serving

Calories

amount per serving

Protein

grams per serving

Fat

grams per serving

Saturated Fat

grams per serving

Carbohydrates

grams per serving

Fiber

grams per serving

Sugar

grams per serving

Sodium

mg per serving

Macronutrient Distribution

Values are estimated based on typical ingredients and serving sizes. AI can produce inaccurate values.

Dietary Information

Dietary Tags

halalkoshernut freesoy freeshellfish free

Contains Allergens

DairyEggsWheat

Additional Notes

For a gluten-free version, use gluten-free puff pastry. Note that the texture may differ from traditional puff pastry.
For a dairy-free version, substitute the brie with a plant-based brie alternative. Ensure the alternative melts well.
To make it egg-free, brush the pastry with milk or a plant-based milk alternative instead of egg before baking.
To make it vegetarian, omit the prosciutto.