Baked Brie with Bacon Marmalade

For the marmalade you’ll need:

  • about 4 strips of smoked bacon, diced
  • 1 medium onion, sliced into 1/8 ” strips
  • zest of 1/2 a lemon
  • juice of 1 lemon
  • 1/2 Cup Brown Sugar
  • 1 Tab. Maple Syrup
  • 1 teaspoon Thyme
  • Salt and pepper
  • 1 or 2 Tablespoons of boiling water


  • an egg wash (1 egg, 1/4 cup milk
  • pastry
  • 1 round of Brie or Camembert*


Saute the bacon until very crisp, remove from pan



sauté the onions in the bacon fat until caramelized, then add the bacon back as well as the other ingredients.

Set aside while you roll out your pastry about 1/4 inch thick. and cut out a top, bottom and 1 long strip for the sides…


Place some of the Bacon Marmalade  on top of the brie and assemble the crust.  My husband was sent out to buy a Brie but he came home with a Camembert….and it worked out just fine!*

You will need a generous amount of egg wash to glue all the pieces of pastry together. Take a bit of extra time to ensure all the seams are glued together.  The enclosure for the cheese is just slightly larger that the brie itself to allow for expansion of the pastry…

DSCF5533baked brie

I made some decorations from leftover bits of pasty and applied them to the seam on the side to help keep it together.  I carefully covered the entire pie with an egg wash to make it shiny and golden…At this point you could refrigerate overnight if need be, either way do allow the pie to rest for at least 1/2 hour before you bake it and re-check the seams…

baked brie

Bake in a pre-heated 350 degree oven for about 30-35 minutes.

Be sure to let the pie rest for about 1/2-2 hours before cutting

*as I mentioned, my husband bought a Camembert instead of a Brie…I think the Camembert was better….just sayin’…



  1. Mmm this look delicious! I love the effort put into the pastry!

  2. Jacqui Tacon · · Reply

    I’ve been lucky enough to have tried this twice and its DELICIOUS! The bacon marmalade should be sold in tubs because you can put that sh#@ on anything!
    Scott, you rock and I’
    m so happy to find your blog!

  3. Janalee Kosowski · · Reply

    Do you cut off the “crust” from the brie before using it?

    1. no. You could also use Camembert if you like it’s ‘crust’ better

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Cooking in Mexico

Cooking, eating, recipes and food happenings in Mexico

Cooking Up The Pantry

Feeding a hungry family!


Food & Travel Blog

Cooking, Crafting and Chaos

.... this is my journey

In the kitchen

Gotowanie i naiwne filozofowanie

Katherine Blake

A great site


Travel Tips and Pictures

Cooking Without Limits

Food Photography & Recipes

scott mercer

Scott's favourite recipes

The Daily Post

The Art and Craft of Blogging

The Blog

The latest news on and the WordPress community.

%d bloggers like this: