Brie en Croute

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Brie en Croute is creamy melted Brie inside of crispy puff pastry topped with fruit jam makes a quick and tasty appetizer. 

If you haven’t seen any of my other posts on puff pastry then I need to tell you that puff pastry and I are mortal enemies.  It does not like me and I do not like it.  We do not get along.  So when I saw the theme for this week my first reaction was to skip it.

Then we decided to have people over for snacks one evening.  I was scrolling through my list of recipes I wanted to make and I came to one for Brie en Croute.  It looked extremely simple and I absolutely adore baked Brie.  The bonus is that it uses puff pastry and it seemed simple enough.

Luckily I pulled the puff pastry out almost an hour before I needed it to thaw.  It was fairly workable by that time and cooperated better then it had in the past.  My main issue with puff pastry is usually that it is either too frozen or else it’s thawed too much and extra delicate.

Ingredients:

• Puff Pastry Sheet
• Brie Cheese
• egg
• water
• fruit jam

1. Preheat the oven to 400 degrees.

2. Unfold 1 sheet of puff pastry and carefully wrap it around the cheese.

3. Beat the egg with the water and brush it on the seam of the pastry.  Place seam side down on a baking sheet then brush the top with the egg mixture.

4. Bake for 25 minutes.  Remove from oven and immediately spread a thin layer of jam on top if using. 

This recipe was a cinch to make and it ended up tasting amazing!  I’d have to say this was a good experience with puff pastry and I’d even make this recipe again!

The Brie ended up creamy and melted and paired so well with the crisp and buttery puff pastry.   While it is best served on crackers I actually ended up cutting myself a few wedges and eating it by itself.

My puff pastry is frozen.   Do I have to wait 30 minutes for it to thaw?

If you don’t have time to thaw it you can put it in the microwave for 1 minute to speed up the thawing process.  If that doesn’t do it then you can put it in for an additional 30 seconds.

My Brie is leaking out the sides of the puff pastry!

It’s ok, this has happened to me multiple times.  I usually trim some of the pastry before wrapping it and set it aside.   I check on the Brie about 10 minutes after I put it in the oven and if it has started leaking I use some of the leftover pastry to “patch” the holes. 

I don’t have any jam.  Is there anything else I can put on top?

You can put a tablespoon of chutney or jelly on top of the puff pastry.  If you don’t have that you can cut up some berries and mash them together to make a chunky fruit paste and put that on top.  However, you don’t have to put anything on top.

More Brie Recipes:

• Baked Brie, Cranberry, and Bacon Pull Apart Bread
• Burgers with Blueberry BBQ Sauce, Brie, and Lemon Aioli
• Crostini with Brie, Fresh Peas, and Honey
• Brie and Sun Dried Tomato Dip
• Pear, Brie, and Honey Crostini

If you’ve tried my Brie en Croute or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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Perfectly Puffed Pastry

• Apple Hand Pies from Fresh April Flours
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• Blueberry Turnovers from Devour Dinner
• Brie en Croute from Hezzi-D’s Books and Cooks
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• Easy Cheese Danish from Art of Natural Living
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