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Prosciutto-Wrapped Peach Baked Brie in Pastry. The summer appetizer everyone should be making. Flaky puff pastry wrapped around a wheel of creamy Brie cheese, topped with sweet peach jam, fresh peach slices, and salty prosciutto. Baked until golden and crisp on the outside, perfectly melty inside. While it’s in the oven, I mix fresh peaches with honey and a splash of vinegar for the simplest topping that makes it even yummier!
This one’s always a crowd favorite. It looks impressive, but takes almost no time at all—perfect for last-minute get-togethers.
When I think of summer, I think of nights outside, big family dinners, Dad on the grill, long pool days, watermelon slices, ice cream every night… and sweet, juicy peaches. Always peaches.
Here in Colorado, we get the best Palisade peaches. But I’ll always have a soft spot for Ohio peaches. They’re the ones I grew up on, and I still stock up every time we go back in the summer.
With June officially here, this recipe just feels right. Sweet, simple, summery food. The kind I want to serve all season long.
I actually used frozen peaches from last year to test this recipe early (yes, I plan ahead when it comes to peaches!), but many of you are starting to get those first early summer peaches—this is the perfect way to use them!
I already have plans to make this for the 4th of July, and pretty much every summer gathering from now until September. It’s just that good!
The details
Ingredients
- brie cheese – use a wheel, I get mine from Whole Foods or try Trader Joe’s
- peach jam – if you have homemade, use that!
- fresh or frozen peach slices
- frozen puff pastry
- prosciutto
- an egg
- course sugar – this is for sprinkling
Ingredients – for the peach honey
- honey
- peach or white balsamic vinegar
- fresh or frozen peaches
- fresh thyme or basil
Special Tools
For this brie recipe you will need a sheet pan and small sauce pan.
Steps
Step 1: Prepare the Brie
Something my Nonnie always taught me—appetizers should be simple. So store-bought puff pastry? Always a must! Like her, I keep a couple boxes in the freezer for things like baked Brie or a quick summer galette.
Let the puff pastry thaw, then gently unfold it and place it on a parchment-lined baking sheet.
Unwrap your wheel of Brie and set it right in the center of the pastry. Using a paring knife, score the top of the Brie in a crosshatch pattern. This helps all that sweet jam soak in.
Spoon a few tablespoons of peach jam over the top (I love the ones from Whole Foods or Trader Joe’s this time of year—farm stands usually have great local ones, too). Add a few peach slices—fresh or frozen both work. Then sprinkle on some fresh thyme and lots of black pepper.
Little tip: You’ll have extra jam, and it’s SO good. Use it with crackers, as a glaze for grilled chicken, or just spread on toast with a little butter. Summer in a jar!
Step 2: Prosciutto + Wrapping
Now take thin slices of prosciutto and drape them right over the top of the Brie. Tuck the edges underneath so the whole thing is gently wrapped—it doesn’t need to be perfect.
Then wrap the puff pastry up and over the brie, gently pinching to seal the edges. Brush the whole pastry with a beaten egg, and if you want to get a little fancy (I always do), sprinkle with coarse sugar. It adds a little sparkle and a little flavor.
Step 3: Bake
Bake in a hot oven (425°F) until the pastry is a deep golden brown and crisp—don’t worry if it gets a little dark, that’s what you want! The Brie will start to ooze a bit… which just means it’s melty and ready to be devoured.
Step 4: The Peach Honey
While the Brie bakes, make the peach topping: just fresh peach slices, a drizzle of honey, and a splash of balsamic. Let it simmer until the peaches get a little jammy and the whole thing smells like summer.
Spoon the warm peach honey over the Brie right after baking. It’s sweet, sticky, and the perfect finish to an already delicious dish.
What to serve this with?
I always set out a mix of crackers and toasted ciabatta—something crunchy is perfect for scooping. Just grab a spoon and dig in, then pile that melty Brie and flaky pastry right on top.
The prosciutto adds a savory, salty bite that’s so good with the creamy Brie. And that peach honey? It just sweetens the deal in the best way.
If you’re hosting a bigger group, I highly recommend baking two rounds and setting them out on a big cheese board surrounded by crackers, bread, and fresh summer fruit. It looks so pretty and feels like the perfect summer spread.
Looking for other easy brie recipes?? Here are my favorites:
5 Ingredient Cranberry Brie Cinnamon Puff Pastry Swirls
Cranberry Brie Pull Apart Bread
Mini Pastry Wrapped Cranberry Baked Brie Bites
Easiest No-Boil Brie Mac and Cheese
Pastry Wrapped Cranberry Baked Brie
Lastly, if you make this Prosciutto Wrapped Peach Baked Brie in Pastry, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Prosciutto Wrapped Peach Baked Brie in Pastry
Servings: 8
Calories Per Serving: 274 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 wheel (8-12 ounces brie cheese
- 3 tablespoon peach jam
- black pepper
- 3-4 fresh or frozen peach slices
- 1 tablespoon fresh thyme leaves
- 1 sheet frozen puff pastry, thawed
- 4-8 slices thin prosciutto
- 1 egg, beaten
- coarse sugar for sprinkling
Peach Honey
- 3 tablespoons honey
- 1/4 cup peach or white balsamic vinegar
- 1/2 cup fresh or frozen peach slices
Instructions
- 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.
This post was originally published on June 5, 2025
After reading the reviews I put the procuitto on the pan to crisp instead of wrapped around the Brie and added more peach slices. It’s tasty, but I prefer the cranberry Brie recipe.
Hi Jayme,
Thanks so much for trying this recipe and sharing your feedback! Sorry to hear you didn’t love it!
I should have read the comments before making this. I followed the recipe and it was a mess, unfortunately. We picked around it to get some of the brie but a lot was wasted.
Hi Harry,
Very sorry to hear this. I appreciate you trying the recipe and sharing your feedback! Have a great weekend! xx
If I were to make this again I would crisp the prosciutto before or maybe even put on top of the puff pastry so it crisps. It is just a bad texture and there is enough for one maybe 2 people. Also not enough peaches, if this serves 8, 3-4 slices is not enough. I added more and am glad I did. I’d recommend 8 slices. The coarse sugar on top of the puff pastry doesn’t add anything and it burned. I think this recipe could be tweaked and probably be really good. As written I wouldn’t make it again.
Hey Maria,
Happy Friday! I appreciate you giving this recipe a try and sharing your feedback, sorry to hear it was not enjoyed! xx
I like the peach and Brie combo. However the prosciutto does not get crispy at all, it was not a great texture with the melted brie. I think crisping up some pancetta and putting that in would work much better, or just leave it out all together. This was not easy to serve to a group, would probably be fine for a family or a few friends when you aren’t worried so much about presentation. The prosciutto needed to be cut with a knife and fork for serving and also there are not enough peaches, I would suggest cutting up the peaches in smaller pieces and adding way more so everyone can get a small bit in each bite.
Hi Laura,
Thanks so much for giving this recipe a try and sharing your feedback! So sorry to hear the prosciutto was not enjoyed, let me know if you make again without it! xx
I have to disagree with the others on here. I made it the other night for a party and it was great. No rolling of the pastry. I did cut up the prosciutto for ease of cutting into the brie. I also made the peach honey but it seemed runny so did not use it (I don’t think my honey was that good). Overall I would make again.
Hey Rona,
Happy Monday!! I’m thrilled to hear this recipe turned out nicely for you, thanks a bunch for making it! Thanks for sharing what worked well for you! xx
This wasn’t a win for us. The prosciutto made it difficult to eat. If you want a peach, prosciutto brie it needs to be executed differently. I’ve written this post several times but site keeps crashing, so not going to retype all my tips. I’d use a different recipe if you’re looking to make something like this.
Thanks for sharing your feedback, Jen. Sorry to hear your family did not enjoy this recipe. Have a nice Sunday!
Prosciutto congealed a bit. I would follow a different recipe for the puff pastry part so it doesn’t end up burnt.
Sorry to hear this, Wes. Thanks for trying the recipe and sharing your feedback! xx
This recipe is poorly constructed. The pastry needs to be rolled out. The prosciutto in long strips underneath the puff pastry keeps it wet and unmanageable when you’re trying to take a bite. The cook time and temp are also wrong. Average people don’t want to eat something so burned and bitter. I think this should be re-imagined completely.
Thanks for sharing this feedback, Annie. Sorry to hear you felt this recipe wasn’t the best. I hope you have a nice Sunday!
If you make this just leave the prosciutto out. Like the other reviewer said when you go to dig into the Brie all the prosciutto is stuck together and it is a little bit slimy in texture from the moisture of the peaches and Brie. It will need to be cut with a Knife and fork which isn’t ideal serving this to a group. The peach Brie combo is nice, I would almost just leave the puff pastry out too since you are eating it with bread.
Thanks for sharing your feedback, Mandy. Sorry to hear the prosciutto was not enjoyed, I appreciate you giving this recipe a try! xx
I made this last night for an end of school party. The prosciutto was hard to eat because using just using crackers and bread people would get a large piece or multiple pieces of it that stuck together. You almost need to cut it up with a knife and fork. It was a little slimy. I think I would just make with the peaches and jam in the future!
Hey Mary Ann,
Thanks so much for trying this recipe and sharing your feedback! Sorry about the prosciutto. Let me know if you make again without it! xx
Tieghan, you have two oven temperatures listed again. Can you please pick one?
Hi Nicola,
You will want to bake this at 425F. Please let me know if you have any other questions! xx
Love making baked Brie so I am excited to try this! 🍑 your pastry looks wonderful, do you mind sharing the brand you use?
Thanks so much, Janine!! I like the Pepperidge Farm frozen puff pastry:) I hope you love this recipe! xT
In what way do you wrap the prosciutto around the Brie? The circumference or top to bottom? Also can I substitute plain balsamic or plain white vinegar for the vinegars you suggested?
Hi Karen,
You are basically going to drape the prosciutto over the brie and tuck the edges under, you can see this in the photos above. I would recommend the peach or white balsamic vinegars for best flavors:) I hope this helps! xx
Will try this tomorrow night! Looks delicious and fun to have a new peach app recipe!
Thanks so much, Mary Ann! Let me know how the recipe turns out for you! xx