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!
Servings 8 people
Calories379.7 kcal
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.
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
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