Baked Brie Pastry with Morello Cherry Jam

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Baked Brie Pastry with Morello Cherry Jam

by President

A definite crowd pleaser, this baked brie pastry is rich in flavour with a smooth creamy texture. Don’t be afraid to be a little creative with the shape of the brie or use left over dough to add designs like ribbons.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 10 mins Ready in : 50 mins Serves : 4


  • 200g Frozen Morello Cherries (can substitute with strawberry, cranberry, or raspberry)
  • 150g Sugar
  • ½ Vanilla Pod

Brie Rolls

  • 8 sheets of 12x24cm Filo Pastry
  • 100g Unsalted Président Butter (melted)
  • 200g Président Brie Cheese (cut into chunks)
  • 4 tbsp Chopped Wild Rocket or Baby Spinach
  • Freshly Ground Black Peppercorns (to taste)



  1. Combine the cherries and sugar in a saucepan.

  2. Scrape in the vanilla seeds and add the pod.

  3. Cook over medium heat until 104°C, or until mixture reaches coating consistency.

  4. Set aside to cool and store in a jar in the refrigerator until needed

    Brie Rolls

  5. Preheat the oven at 200°C.

  6. Brush 1 sheet of filo pastry with melted butter. Place another sheet on top and brush with butter again. Repeat the operation until you get 4 layers. Cut the pastry into 2 squares. Repeat with remaining pastry.

  7. Divide brie into 4 portions and place a portion in the centre of each filo square. Top with 1 tablespoon of chopped salad and season with pepper.

  8. Fold the sheet like a spring roll and place on a non-stick baking tray.

  9. Brush rolls with melted butter.

  10. Bake for about 10 minutes or until golden brown.

To Serve

  1. Serve warm with morello cherry jam, or as an amuse bouche, a starter with salad, or the cheese course at the end of a meal.

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