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Brie en Croute

This Brie en Croute is perfect for the holidays. The buttery, flaky pastry exterior gives way to a warm silk brie just beneath the surface, making it the ideal party appetizer.

Baked brie en croute with golden crust on a white plate, accompanied by crackers.
Deliciously Easy Brie en Croute is the perfect party appetizer, especially during the holidays!

Video: Watch Us Make This Recipe

What is Brie en Croute?

Brie en Croute is pronounced on-kroot, with a guttural French accent. Don’t forget to roll the “r.”  Keep repeating just for fun, oui? 

In French, “en croute” refers to anything delish baked in a pastry crust. That is indeed the sweet secret of this appetizer. On the outside, it appears to be some kind of rotund pastry thingy flanked by crackers. Oh, but once it is sliced into – that is the big reveal. And with brie en croute, the reveal is warm, silky melted brie.

Why This Recipe Stands Out

This brie en croute recipe is truly a showstopper. It’s the perfect blend of sweet and savory, and it’s incredibly simple to make. Here’s why we love this recipe:

  • Gigantic on Flavor: This cheesy hors d’oeuvres is gigantic on flavor, and will take the edge off the hunger while your family/friends wait for dinner to be served, like these Pumpkin Crostini.
  • Secretly so Easy: We love recipes that look impressive but are secretly super easy to make. This brie en croute is exactly that, just like these Easy Sticky Buns.
  • The Perfect Appetizer: However you dress it up, brie en croute is perfect to include on the holiday menu, whether you’re the host or the guest. Your hostess won’t be mad if you present this to her as a hostess gift, either.
  • Highly Requested: Beware of this phenomenal brie en croute’s capacity to steal the show. Definitely be forewarned that the recipe will be highly requested. It could easily become your annual contribution, like this Raspberry Cheesecake.

Key Recipe Ingredients

  • Frozen Puff Pastry – The base of our recipe, frozen puff pastry, is a convenient and flaky alternative to homemade dough.
  • Brie Cheese. – A whole wheel of brie cheese, with its earthy, creamy flavor, is the star of our dish.
  • Raspberry Preserves – We use raspberry preserves to add a sweet, tangy flavor that complements the richness of the brie.
  • Toasted Pecans – Toasty, chopped pecans add a nice crunch and their earthy flavor also pairs beautifully with the brie and raspberry preserves.

Substitutions And Variations

Here are our favorite substitutions and variations for this recipe:

  • Different Flavor Combinations: We love how flexible this Brie en Croute is; select your favorite nut and fruit mixture, if pecans and raspberries aren’t your cup of tea. Almost any combination will result in a fabulous treat.
  • Different Toppings: Feel free to experiment with various flavor variations: top the brie cheese with fig jam, raspberry preserves, cinnamon sugar, toasted chopped pecans, or dried cranberries.
  • Herbs: For a savory twist, try adding a sprinkle of fresh thyme or rosemary before wrapping the brie in the puff pastry.

Step-By-Step Recipe Instructions

  1. Defrost puff pastry for 15 minutes and unfold. Slice off the top rinds of the brie and place it in the center of the pastry sheet.
  2. Top the brie evenly with nuts and preserves. Wrap the brie completely with the pastry, gathering the edges at the top and securing them with kitchen twines.
  1. Brush the beaten egg over the pastry and sprinkle turbinado sugar.
  2. Place the wrapped brie on a lined cookie sheet and bake for 20 minutes at 375F. Let it cool for at least 15 minutes before serving. Enjoy with assorted crackers.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Take a look at our best prep-ahead tips for this recipe:

  • Prep the Brie Filling: You can slice the top of the brie, spread the raspberry preserves, and sprinkle the chopped pecans ahead of time. This way, when you’re ready to assemble the brie en croute, the filling is good to go.
  • Assemble Ahead of Time: You can assemble the entire brie en croute up to a day in advance. When you’re ready to serve, just brush it with egg and sugar, and bake.
A person dips a cracker into melted brie en croute.
The first slice into the buttery, flaky pastry exterior reveals the warm silky Brie lying just beneath the surface. 

What To Serve With Brie En Croute

Finger Foods and Appetizers

  • Serve with a variety of crackers, breadsticks, or easy homemade crostini for spreading the warm, melty brie.
  • Fresh fruit, such as apple or pear slices or grapes, pairs wonderfully with baked brie.

Salads

  • A simple green salad with a tangy vinaigrette can provide a refreshing contrast to the rich, cheesy brie. We also love it with this Pomegranate Salad with Pears.

Entrees

Wines

  • Chardonnay, Pinot Noir, and Sauvignon Blanc are all classic wine pairings for brie. Choose your favorite and enjoy it with this tasty appetizer.

Commonly Asked Questions

What type of brie cheese should I use for this recipe?

You can use any type of brie cheese for this recipe, but we recommend using a whole wheel of brie. Make sure it’s about 16 oz in size so that it will fit nicely in the puff pastry.

Do I need to remove the rinds from the brie?

You only need to slice off a thin layer of the top rinds. You can leave the rest of the rinds on, but if you prefer, you can remove them. It’s really up to your personal preference.

Can I reheat brie en croute?

Yes, you can reheat brie en croute. Simply place it in the oven at 350F for about 10 minutes or until it’s heated through. Be sure to let it cool for a few minutes before serving.

How long does brie en croute keep?

Once baked, brie en croute is best enjoyed fresh. However, if you have leftovers, you can store them in the refrigerator for up to 2 days. Just make sure to reheat it before serving.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Baked brie en croute with golden crust on a white plate, accompanied by crackers.

Brie en Croute

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This super. easy Brie en Croute consists of a buttery, flaky pastry exterior. Once sliced, it reveals warm silky Brie lying just beneath the surface. The perfect party appetizer.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 15
Author: Amy Dong

Ingredients  

  • 1 sheet puff pastry, frozen
  • 16 oz brie cheese, whole wheel
  • ¼ cup raspberry preserves
  • ¼ cup pecans, toasted and chopped
  • 1 egg, beaten
  • turbinado sugar, or coarse sugar for garnish
  • crackers, assorted, for serving alongside

Instructions

  • Defrost puff pastry about 15 minutes and unfold.  Preheat oven to 375F and set rack in middle. Line a cookie sheet with parchment paper.
  • Slice off a thin layer of top rind only – we leave the rest of rind on, but feel free to remove it if desired.
  • Lay puff pastry sheet out on flat surface and roll out just a little bit if needed to cover entire Brie. 
  • Place Brie in center of the pastry. Top evenly with nuts and preserves. Gently pull up edges of pastry, wrapping brie completely, and gather pastry edges at the top.
  • Secure the gathered dough at top with kitchen twine. Double check that none of the brie is exposed, carefully sealing the dough on all sides.
  • Brush the beaten egg all over top and sides of pastry.  Sprinkle with turbinado sugar.
  • Place brie on lined cookie sheet.  Bake 20 minutes or until pastry is a nice golden brown.  Allow to cool at least 15 minutes before serving. Serve with assorted crackers.

Notes

  • Baked brie should cool a bit before serving to allow it to regain a bit of shape for easier serving. 
  • When wrapping your brie in the puff pastry, make sure to seal the dough on all sides. This will help the brie en croute keep its shape and prevent the cheese from oozing out.
  • You can use extra puff pastry to make cut-outs for exterior design if you’re going for a special presentation.
  • Feel free to use any other flavor of fruit preserves. 
  • This recipe is part of our Party Appetizers Collection.
  • Serve the baked brie with assorted crackers or this easy crostini recipe for a delicious contrast of textures and flavors.
 
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
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Nutrition (per serving)

Calories: 174kcal | Carbohydrates: 11.5g | Protein: 5g | Fat: 12.1g | Saturated Fat: 3.8g | Cholesterol: 27.5mg | Sodium: 143mg | Fiber: 0.5g | Sugar: 2.9g
Course: Appetizer
Cuisine: French American
Diet: Vegetarian
Method: baking

More to BAKE And Eat

  • Cranberry Brie Bites – Short on time during the holidays? These Cranberry Brie Bites are incredibly easy and adorably festive. They’re the perfect little appetizer for any celebration.
  • Easy Crostini Recipe – Salty, sweet, creamy, and crunchy, this easy crostini recipe is an easy appetizer recipe for any reason throughout the year.
  • Brie and Fig Crostini – This Brie and Fig Crostini is super simple and absolutely delish. Sweet, salty, and crispy, it’s the perfect party appetizer during the busy holiday season.
  • Layered Hummus Dip – This Layered Hummus Dip is creamy, smooth, crunchy, and totally satisfying. For those days you want a healthy snack or delicious party appetizer in a snap!

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Recipe Rating




10 comments

    • stephbeads

    Your photography on all of your posts is really nice,

    • Sarah | Shine Food

    I have never known a starter of baked brie to go unloved or uneaten. Wrap it in puff pastry and you’ve got a holiday homerun! This looks absolutely fantastic.

    We’re celebrating some of our favorite holiday recipes on the Shine Supper Club this month. A recipe like this would make a great contribution; I hope you’ll join us!

    • jae

    This truly looks delicious and I’m going to try it!
    But sorry, I must point out that en croute does NOT translate to “on the way” in French. It means “in crust,” i.e. the pastry case. Not to be confused with “en route” which DOES mean “on the way” in French.
    And lastly, you have raspberry preserves and pecans in the Ingredients list, but nowhere are these mentioned in your Directions. I assume you just spread the preserves and then sprinkle the pecans on the brie before bringing up the sides of the dough. I also assume that you leave the rind on the brie (?), as removing it was not mentioned.

      • chewoutloud

      Thanks, Jae! You’re right about the preserves – layer it onto the brie before gathering dough – I fixed it in the directions. Good catch! Some people leave the rind intact, but I do remove just the top part. Thanks for noticing 🙂

        • Jim W

        We had a relative visitng for the holiday period and bought the brie and strawberry preserves and dough but never got around to making it. I am a bit confused about a couple of things: if there’s all this pastry, why serve with crackers? Also, it says to let cool some before cutting into – does that mean that any leftovers (she bought a lot of brie and patstry) need warmed before having again? Lastly: although it would be a lot mor work, would this be a good thing to try for small individual en crouts?

        • chewoutloud

        Great Q’s, Jim! Serving with crackers is common, because even though the cheese is wrapped in pastry, it’s still pretty ooey-gooey when you cut into it. The pastry is not very thick, so it’s nice to have crackers to go with. Yes, if you have leftover Brie en Croute, you’ll want to re-warm it before serving. Not piping hot, but warm is best. And, yes – it would be awesome to make small individual ones! It’s more work, but easy finger food for guests 🙂

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