Puff Pastry Wrapped Baked Brie with Prosciutto & Cherry Jam

There is nothing better than a cheesy, decadent appetizer for Christmas, and this puff pastry wrapped baked brie with prosciutto & cherry jam is kind of perfect. It’s so incredibly easy, something you can pull together last minute, and such a crowd pleaser. I’m using Prosciutto di Parma for the best possible prosciutto flavor, which just happens to be Day 2 of the Week of Christmas Giveaways!

Puff Pastry Wrapped Baked Brie

Puff Pastry Wrapped Baked Brie

I’m not sure if I’m more excited to bring you this Christmas appetizer or to announce the Prosciutto di Parma giveaway! If you didn’t see Day 1 yesterday, we’ve officially kicked off a full week of holiday giveaways over here. It’s going to be such a festive week, so make sure to follow along!

Today, we’re talking all things Prosciutto di Parma. In my opinion, you really can’t do the holidays without it. It’s bound to end up on a cheese board (or two) and in some festive appetizers.

Enter this puff pastry wrapped baked brie.

Puff Pastry Wrapped Baked Brie

Okay so here’s the thing. The holidays are hectic and crazy as is, so this year I’m going with lots of approachable, no-fuss kind of dishes. A puff pastry appetizer is just that. You’ll want to buy frozen puff pastry and let it defrost in the refrigerator for just a couple of hours before you’d like to make it. The puff pastry quite literally gets wrapped around the brie and cherry jam, then baked until golden. Simple as that.

It comes out of the oven puffed and absolutely stunning. Trust me, everyone will be so impressed. I like to let it cool slightly before cutting into it to let the brie set up just a bit, while still keeping its “oozy” texture.

As for the toppings, I spoon a little more cherry jam over top. I also combine some dried cherries and roasted hazelnuts in a pan with butter and brown sugar for an extra layer of sweetness and crunch.

And then of course, the Prosciutto di Parma! But this isn’t just any prosciutto. Prosciutto di Parma is produced in the mountains of the Emilia Romagna region of Italy. Compared to other prosciuttos and cured meats, it tends to be less salty with a more subtle sweetness. The smooth, buttery texture of the Prosciutto di Parma works SO perfectly with the creamy brie, sweet cherries, and nutty hazelnuts.


Puff Pastry Wrapped Baked Brie

Giveaway Details

*Giveaway now closed. Thanks to everyone who entered!*

For all the details on how to enter the giveaway, head over to Instagram. We’ll be giving away $50 worth of Prosciutto di Parma, plus some fun swag! For a bonus entry, leave a comment on this blog post below.

Stay tuned for tomorrow’s giveaway. And in the meantime, definitely get this puff pastry baked brie on your Christmas appetizer list!


Puff Pastry Wrapped Baked Brie with Prosciutto & Cherry Jam

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an easy, crowd-pleasing Christmas appetizer of puff pastry wrapped baked brie with prosciutto di parma & cherry jam

serves: 10-12 (appetizer servings)

  • Author: Kayla Howey


  • ½ cup hazelnuts
  • 2 (14 oz) sheets frozen puff pastry, thawed
  • 2 (10-12 oz) wheels of brie
  • 1 jar cherry jam
  • kosher salt, as needed
  • 1 egg + 1 tbsp water
  • 4 tbsp butter
  • ½ cup dried cherries
  • 3 tbsp brown sugar + 2 tbsp water
  • 4 oz thinly sliced Prosciutto di Parma
  • fresh thyme leaves


  1. Preheat the oven to 425° Spread the hazelnuts out onto a sheet pan. Roast for 3-4 minutes until the skins loosen. While the nuts are still warm, rub them with a dish towel to remove the skins. Roughly chop the hazelnuts and set aside.
  2. Prepare a sheet pan with a piece of parchment paper. Unfold one of the sheets of puff pastry. Place a wheel of brie right in the center. Spread a spoonful of cherry jam on top of the brie. Fold each corner of the pastry over the brie, pressing all the edges together so the brie is enclosed.
  3. Repeat with the other sheet of puff pastry. Crack the egg into a bowl and add the tablespoon of water. Whisk with a fork to create an egg wash. Brush a light coating of the egg wash on top of each pastry. Sprinkle with a pinch of kosher salt.
  4. Bake for 25 minutes until puffed and golden. Let sit for about 5 minutes before serving.
  5. Meanwhile, melt the butter in a sauté pan over medium heat. Add the chopped hazelnuts and dried cherries. Cook for a minute or so. Whisk in the brown sugar and water. Cook for another minute until syrupy, whisking continuously. Turn off the heat.
  6. Cut into the pastry and top with more cherry jam, the hazelnut mixture, and the prosciutto. Garnish with the thyme. Serve more prosciutto on the side for guests to serve themselves.


This recipe is perfect for serving a crowd. You can also simply cut the amounts in half to only make one pastry.

Puff Pastry Wrapped Baked Brie

[This post is sponsored by the Consorzio del Prosciutto di Parma. All opinions are my own, and I only support brands I truly love and use!]

22 thoughts on “Puff Pastry Wrapped Baked Brie with Prosciutto & Cherry Jam

  1. i just bought the ingredients but bought the 16 oz. brie wheels! they look really big! is this too big? help! thanks so much!

    1. Ahhh I think they totally will work (and just be extra cheesy!). Mine were about 10 oz each for reference, but I definitely think I could have used a larger wheel. As long as the puff pastry can fold over and be pinched together, you should be good! I hope you love it!!

  2. This looks so crazy delish and I am all for easy and delicious food for gatherings. It means more time for spending with those we love.

    1. Thanks, Andy! Definitely would try raspberry & walnuts or grape & pistachio! I always love sweet/nutty no matter what, though!

  3. Hi! Your instagram and website have some of the most delicious looking foods I’ve ever seen! I stumbled across your insta, and immediately followed! Seeing all this Proscuitto di Parma featured makes this Italian girl super happy—AND HUNGRY! Thanks for the food inspo! Happy holidays!

    1. Hi Jacqueline! Aw this message really made my day. Thank you SO very much for following along and for the wonderful feedback. And I mean, you can’t go wrong with Prosciutto di Parma, right!? Happy holidays, and I’m excited to share more recipes with you! 🙂

  4. OMG! I can taste the flavor of your recipe with the emotion and joy that you write! It’s so good! Thank you for this recipe! ?

    1. Aw!! You are welcome! I really appreciate that and it is definitely easy to write about something this good!! 🙂 Thanks, Glow!

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