Spiced Rhubarb Baked Goat Brie

Wrapped in puff pastry and baked in the oven, this delicious warm apres-ski appetizer is perfect after a day on the slopes. Made with our delicious Spiced Apple Rhubarb Spread.

Yield: Serves 8.

Spiced Rhubarb Baked Goat Brie


  • 1/2 pkg frozen puff pastry, thawed
  • 1 large egg
  • 1 tsp water
  • 1 round goat Brie cheese (175 g)
  • 3 tbsp Spiced Apple Rhubarb Spread, plus more for serving
  • 1 tbsp unsalted shelled pumpkin seeds Baguette slices*


  1. Preheat oven to 400°F.
  2. On a lightly floured surface, roll out pastry into a 9x9 inch square. Cut pastry into a 9 inch circle using a plate to trace.
  3. Whisk together egg and water until blended. Brush pastry with egg wash.
  4. Place brie in the centre of pastry. Score top of Brie in a criss-cross fashion to make diamonds.
  5. Score pastry edge every 1½ inches. Cut 1½ inch long slits on score lines.
  6. Spread Spiced Rhubarb Spread evenly over Brie. Fold pastry slits over Brie, overlapping edges. Brush pastry with egg wash.
  7. Bake until Brie is melted and heated through, about 25 minutes. Let stand for 5 – 10 minutes. Sprinkle with pumpkin seeds. Serve with baguette slices and additional Spiced Apple Rhubarb Spread.
Nutritional analysis per serving:


238 calories, 16.4 g fat, 7.3 g protein, 15.4 g carbohydrate, 0.6 g fibre, 205 mg sodium

*Ingredient not included in nutritional analysis.

Tip: We rolled out half of a 397 g package of Tenderflake Puff Pastry in this recipe. As an alternative to using goat brie cheese, cow brie cheese may be used.