Brie en Croute

This brie en croute recipe features flaky puff pastry wrapped around warm, melty brie and tart raspberry jam. Topped with a drizzle of honey, crunchy almond slices, and fresh berries, this easy appetizer will have all of your guests buzzing!

If you’re hosting an upcoming gathering and are unsure of what to serve, I urge you to test out brie en croute. This appetizer intrigues everyone who sees it, and once they taste it, they’re always hooked!

Trust me, I recommend preparing take-home recipe cards because everyone will be asking for one! It’s extremely easy to make and can be prepared ahead of time, too.

There’s no reason not to give this crowd-pleasing appetizer a try.

Make it for Valentine's Day, Mother's Day, a get-together, and more.

Why you’ll love this recipe

● Easy: With only 10 minutes of prep time and a 25-minute bake time, this brie en route recipe feels extravagant without taking much time or effort at all.
● Fan favorite: This appetizer never lasts long once it hits the table. People can’t get enough of the rich, creamy, tart, and sweet flavors!
● Customizable: Make it savory, sweet, or somewhere in between. You can customize this recipe to taste exactly how you want it.
● Vegetarian: Since baked brie in puff pastry with jam is vegetarian-friendly, more people are able to enjoy it!

What is brie en croute?

Brie en croute (pronounced bree-on-kroot) is a French dish, and it translates to “brie in pastry.”

To begin, puff pastry is wrapped around a wheel of brie. It’s then brushed with an egg wash and baked until the crust is golden brown and the cheese is perfectly melted.

There are many ways you can further customize baked brie in puff pastry. Oftentimes, the top of the cheese is covered with ingredients like nuts, jams, fresh fruits, or compotes.

In this recipe, I topped the brie with jam prior to baking it. Just before serving, I drizzled the top with honey, almonds, and more raspberries, but I have many other variations outlined down below.

Baked brie en croute is popularly enjoyed as an appetizer alongside crackers, more fruit, or slices of bread. Each bite is full of umami-rich flavors, bursts of sweetness, and complex textures you are certain to love!

Ingredients AND substitutions

To make this baked brie en route, you'll need:

• 1 sheet frozen puff pastry, thawed (I used Pepperidge Farm), plus more to decorate or make the cutout for the hearts - Prepared crescent roll dough or a gluten-free puff pastry are both options too.
• 1 medium egg - This can be replaced with aquafaba (chickpea brine) to make it egg-free.
• 1 tablespoon heavy cream - Or water for a lighter option.
• All-purpose flour, for dusting - Swap in 1:1 gluten-free flour if you are sensitive to gluten.
• ¾ cup raspberry jam - Substitute with any flavor of jam or jelly (like fig or cranberry).
• 1 ( 8 ounces or 226 g) mini wheel of Brie (I used Président). TIP: Remove the rind from the top of the brie for maximum ooziness of the baked cheese.

TOPPINGS:

• 2 tablespoons honey - Maple syrup or agave are great options as well.
• 1-2 tablespoons almond slices - Pistachios, pecans, pine nuts, and walnuts also work..
• Some fresh raspberries - Alternatively, use any combination of blackberries, raspberries, blueberries, or figs.

How to make brie en croute

1. Unpack one sheet of the pastry and leave it to thaw at room temperature for about 30-40 minutes.
2. Preheat the oven to 400°F (204° C). Line a baking sheet with parchment paper or a Silpat (French non-stick baking mat). In a small bowl, beat the egg and heavy cream or water with a fork or whisk.
3. Unfold one (1) pastry sheet on a lightly floured surface. PIC. 1
4. Roll out the pastry sheet into a 15-inch (38 cm) square. Top the center of the pastry sheet with the cheese wheel (place the top of the brie with the removed rind side up). PIC. 2 Spoon the jam on top of the cheese. PIC. 3
5. Fold up the corners of the puff pastry (one at a time) while brushing each
   corner individually with the egg mixture, using it like glue to hold the pastry together. PIC. 4 The corners will be overlapped! Continue to brush the egg mixture all over the top and sides of the dough after formed. Make sure to press the ends over the cheese to seal. PIC. 5
6. Place seam-side up onto a baking sheet. Decorate the top with part of the
   remaining pastry sheet (I used heart-shaped cookie cutters of different sizes). Brush both the top and sides of the pastry-wrapped cheese with the egg mixture. PICS. 6 & 7
7. Bake for 22-25 minutes or until the pastry is golden brown and crispy. Let sit for 5 minutes.
8. Right before serving, brush the top of the pastry with honey (and around too) to give some shine and distribute some almond slices on top (not covering the cut-out hearts). You can drizzle a tiny bit of honey on top of the almonds. Decorate the top of the baked brie with a few raspberries. PICS. 8 & 9
9. Serve baked brie on a platter with crackers and sliced red apples and other red fruits (ex. red grapes) and roasted nuts.

Useful tips for making this brie en croute recipe

• Keep the puff pastry cold: In order to maintain flaky layers, don’t let the puff pastry thaw much past 30-40 minutes.
• Remember the egg wash: For a perfectly golden-brown crust, the egg wash is a must!
• Remove some rind: To prevent a brie explosion in the oven, remove the top rind before layering on the jam. If you prefer to keep the rind on, score it a few times beforehand.
• Don’t overbake: During the last 5 minutes of baking, keep a close eye on the brie en croute and remove it when it appears just puffy and golden. Overbaking will lead to the brie re-hardening and have the opposite effect you’re going for!

What to serve with baked brie in puff pastry

For a show-stopping appetizer, pair your brie en croute recipe with a plethora of sides! These are some of my favorite options:

• Bread: Toasted (or untoasted) French baguettes or sourdough squares.
• Crackers: Raincoast Crisps, water biscuits, Mary’s Organic Crackers, or Melba toasts.
• Fruit: Fresh or dried fruits like figs, grapes, raspberries, blackberries, apples, pears, apricots, peaches, or olives.
• Candied nuts: Almonds, pecans, walnuts, macadamia nuts, pistachios, or cashews.
• Fresh herbs: Thyme, rosemary, or sage.

Variations

• Compote: Prepare an apple or pear compote to serve in or on top of the puff pastry.
• Jam: Try different jams, fruit preserves, or jellies like fig jam, blackberry jam, apricot jam, quince jam, plum preserves, currant jelly, or even red pepper jelly.
• Dried fruits: Add dried fruits to the inside of the puff pastry such as cranberries, raisins, apricots, or blueberries.
• Savory: Add caramelized onions, roasted red peppers, artichoke hearts, sun-dried tomatoes, sautéed mushrooms, or roasted garlic for a savory rendition.

FAQ’s

What type of brie should I use for this recipe?

When making a brie en croute recipe, it’s best to look for “triple-creme” brie as opposed to “double-creme.” This simply means it contains a high percentage of butterfat, resulting in an ultra-rich, creamy, and melty consistency.

Most brie found in the United States contains stabilizers, which makes it slightly more difficult for the cheese to soften. To combat this, opt for triple-creme.

How do I prevent my baked brie en croute from browning too quickly?

If your pastry is browning too quickly around the 18-20-minute mark, add a sheet of aluminum foil over the top (similar to a pie shield). This will prevent further browning while still allowing the pastry to puff.

Do I have to take the brie rind off before baking?

I recommend removing the top rind of the brie before baking it, but you can also leave it on. Just remember to score the brie to prevent it from exploding in the oven.

Can I make brie en croute with jam ahead of time?

Yes, you can easily make brie en croute with jam ahead of time. Just spread the jam on, wrap the brie in pastry, then add it to an airtight container or a cling wrap-covered dish. In the fridge, it will last up to a day. You can freeze it for up to a month. When you’re ready to serve it, brush it with the egg wash and pop it in the oven. If frozen, don’t worry about thawing as it can be baked straight from the freezer.

Storage & reheating

If you have leftover baked brie in puff pastry, here’s what you need to do to keep it fresh:

● Fridge: Cover and store leftover brie en croute in the refrigerator for up to 3-4 days.

● Freezer: Although it won’t freeze quite as well once cooked, let it completely cool and transfer it to a freezer-safe bag or container. It will last about a month in the freezer.

● Reheating: Place it on a baking tray or oven-safe dish and bake low and slow. This way, the pastry has a better chance of crisping back up without the cheese burning. I suggest baking it at 190 degrees F for about 10 minutes. I don’t recommend reheating in the microwave — only as a last resort.

Other cheese recipes to enjoy

If you enjoyed this brie en croute recipe, test out some more of my favorite cheese recipes like these:

• Cream Cheese Fruit Dip (Keto)
• Grilled Cheese Sticks & The Best Grilling Cheese List
• Whipped Feta Dip
• Baked Feta
• Cheese Rolls
• Shrimp Cheese Ball
• Meat and Cheese Platter
• Brazilian Cheese Bread
• Brazilian Cheese Spread
• Gruyere Bacon Dip

PIN & ENJOY!

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5 from 4 votes

Brie en Croute

This brie en croute recipe features flaky puff pastry wrapped around warm, melty brie and tart raspberry jam. Topped with a drizzle of honey, crunchy almond slices, and fresh berries, this easy appetizer will have all of your guests buzzing!

Course:Appetizer

Cuisine:European, French

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Thawing time + Cooling time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 people

Calories379.7 kcal

Author Denise Browning

Cost $ 1.50 per person

Equipment

• 1 oven
• 1 baking sheet
• 1 brush
• 1 knife
• 1 spoon
• heart-shaped cookie cutters of different sizes optional

Ingredients

• 1 sheet frozen puff pastry thawed (I used Pepperidge Farm), plus more to decorate or make the cutout for the hearts - Prepared crescent roll dough or a gluten-free puff pastry are both options too. NOTE: For a gluten-free recipe, use gluten-free puff pastry!
• 1 medium egg This can be replaced with aquafaba chickpea brine to make it egg-free.
• 1 tablespoon heavy cream Or water for a lighter option.
• All-purpose flour for dusting - Swap in 1:1 gluten-free flour if you are sensitive to gluten.
• ¾ cup raspberry jam Substitute with any flavor of jam or jelly like fig or cranberry. For a sugar-free recipe, use sugar-free jam!
• 8 oz wheel of Brie (I used Président). TIP: Remove the rind from the top of the brie for maximum ooziness of the baked cheese.

TOPPINGS:

• 2 tablespoons honey Maple syrup or agave are great options as well. or a sugar-free recipe, use sugar-free honey/maple syrup!
• 1-2 tablespoons almond slices Pistachios, pecans, pine nuts, and walnuts also work.
• Some fresh raspberries OR use any combination of blackberries, raspberries, blueberries, or figs.

US Customary - Metric

Instructions

• Unpack one sheet of the pastry and leave it to thaw at room temperature for about 30-40 minutes.
• Preheat the oven to 400°F (204° C). Line a baking sheet with parchment paper or a Silpat (French non-stick baking mat). In a small bowl, beat the egg and heavy cream or water with a fork or whisk.
• Unfold one (1) pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15-inch (38 cm) square. Top the center of the pastry sheet with the cheese wheel (place the top of the brie with the removed rind side up). Spoon the jam on top of the cheese.
• Fold up the corners of the puff pastry (one at a time) while brushing each corner individually with the egg mixture, using it like glue to hold the pastry together. The corners will be overlapped! Continue to brush the egg mixture all over the top and sides of the dough after formed. Make sure to press the ends over the cheese to seal.
• Place seam-side up onto a baking sheet. Decorate the top with part of the remaining pastry sheet (I used heart-shaped cookie cutters of different sizes). Brush both the top and sides of the pastry-wrapped cheese with the egg mixture.
• Bake for 22-25 minutes or until the pastry is golden brown and crispy. Let sit for 5 minutes.
• Right before serving, brush the top of the pastry with honey (and around too) to give some shine and distribute some almond slices on top (not covering the cut-out hearts). You can drizzle a tiny bit of honey on top of the almonds. Decorate the top of the baked brie with a few raspberries.
• Serve baked brie on a platter with (gluten-free) crackers and sliced red apples and other red fruits (ex. red grapes) and roasted nuts.

Recipe Notes

STORAGE AND REHEATING

• Fridge: Cover and store leftover brie en croute in the refrigerator for up to 3-4 days.
• Freezer: Although it won’t freeze quite as well once cooked, let it completely cool and transfer it to a freezer-safe bag or container. It will last about a month in the freezer.
• Reheating: Place it on a baking tray or oven-safe dish and bake low and slow. This way, the pastry has a better chance of crisping back up without the cheese burning. I suggest baking it at 190 degrees F for about 10 minutes. I don’t recommend reheating in the microwave — only as a last resort.

Nutrition

Calories: 379.7kcal | Carbohydrates: 37.9g | Protein: 9.3g | Fat: 21.4g | Saturated Fat: 8.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9.7g | Trans Fat: 0.003g | Cholesterol: 50.9mg | Sodium: 279.8mg | Potassium: 105mg | Fiber: 1g | Sugar: 17.2g | Vitamin A: 225.4IU | Vitamin C: 2.8mg | Calcium: 69.7mg | Iron: 1.2mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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This post was first published on May 9th, 2013. The recipe has been slightly altered to use raspberry jam, a widely available ingredient, instead of guava paste.