I am in love with this new creation — brie en croute.
It sounds fancy.
It is fancy.
You will impress your friends.
The best part is, it’s very, very easy to make.
I’ll show you how.
Start with a box of puffed pastry from your local grocery freezer section. Remove one of the two packages.
Spray a cookie sheet with non-stick spray.
Unwrap the pastry dough and lay flat on the cookie sheet. I don’t even roll it out with a rolling pin — unless I’m using a large block of brie.
Unwrap a nice looking wedge or circle of brie. Doesn’t matter which you use. I’ve done it with both. I do like how the triangle of brie looks and think it’s a bit easier to wrap with the dough, but it’s your call.
This is an optional step, but one that I started doing because I think it makes the end result easier to eat. Plus, my husband likes it better this way. Take a knife and start scraping the white part off of the brie brick. Ignore my Ginsu-ish steak knife.
This step doesn’t take long. The skin is really soft and practically falls off.Â You don’t have to cut into the cheese, just lightly scrap the white away. Leaving a bit on it won’t make a difference in texture or taste.
Now it’s time to make it pretty. Place the wedge of brie on top of the puffed pastry that is on the cookie sheet. Next, place some jelly or jam (I don’t really think it matters) on top of the brie so that it covers the top. I used a sugar-free variety and it tastes yummy. Doesn’t matter how much you put on. I think it’s about a couple of teaspoons, but you can add as little or as much as you like. That’s what makes this recipe easy.
Add slivered almonds to the top. Again, doesn’t matter how much you add. I usually just put enough on to cover the top. I don’t toast them, although I’m sure it would bring out the flavor in them, but I think it’s one less thing to do and tastes great without the extra effort.
This looks like a pie.
Now it’s time to wrap it. Just cross the corners of the puffed pastry over one another on top of the brie. Pretend you are wrapping a present. It doesn’t have to be perfect.
Then, fold the top part over. Lightly press the edges down. Be sure to pinch the edges closed so that the cheese doesn’t ooze out onto the pan.
Crack an egg and spread some over the top of your brie creation. I couldn’t find my fancy pastry brush so I grabbed a regular spoon and used the backside to spread the egg wash on the brie. It did the job just fine.
Pop it in a 350 degree oven for 20 minutes.
Put on a fancy plate with a cheese spreader and serve with fancy crackers.
I neglected to take picutures beyond the cooking stage, which I regret. Just know that this thing oozes out with greatness once the first guest (me) dips into it.
It’s a great appetizer for a fancy dinner, for a holiday gathering, a formal party, a baby shower, wedding shower, or even at a Super Bowl party. It’s versatile and easy.
Go ahead, impress your friends.
Easy To Make Brie en Croute
- 1 Block Brie Cheese
- 2 Tablespoons Jam or Jelly
- 2 Tablespoons Slivered Almonds
- 1 Sheet Puffed Pastry
- 1 Egg
- Preheat oven to 350 degrees
- Unfold one sheet of thawed puffed pastry and place on greased baking sheet
- Unwrap brie and remove skin (it’s OK to leave on) with knife
- Place brie in middle of puffed pastry
- Top with jam and almonds
- Fold pastry dough over and crimp edges to seal
- Cover top with egg wash
- Place in oven and bake for 20 minutes
Did You Make This Recipe?
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- Paula Deen’s Brie en Croute recipe — Paula’s recipe uses sugared walnuts instead of the jam or jelly.
- Paula Deen’s Other Brie en Croute recipe — this one uses the jelly.
- Rachel Ray’s Brie en Croute recipe — Rachael’s recipe has you cut the brie block in half and put the jam in theÂ middle.
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Comments & Reviews
Oh my God, I am getting hungry just watching the production here. This is what you made at Christmas and it was unbelievable. I don’t know who ate the most; Chris or me. I loved it. Great show.
Oh my gosh, this looks incredible. Casey would freak over this. I’m so trying it out! And looking forward to having it next week too!
Carole Lewis says
When I was in San Diego, My Daughter introduced me to Brie. I thought I would surprise her for Thanksgiving with your recipe.
Thank You for simplifying the process, Or should I say de-mystifying to art of great cooking.