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.
- 1 sheet frozen puff pastry
- 1 8oz whole wheel Brie
- 1/4 cup raspberry preserves (or other fruit)
- 1/4 cup pecans, toasted and chopped
- 1 beaten egg
- Turbinado (or coarse) sugar for garnish
- Assorted crackers for serving alongside
- Defrost puff pastry about 15 minutes and unfold. Preheat oven to 375F and set rack in middle.
- 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 brie with nuts and preserves. Gently pull up edges of pastry, wrapping the 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 parchment paper on 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.
Baked brie should cool a bit before serving, to allow it to regain a bit of shape. Otherwise, it will be too melty inside. Also, you can use extra puff pastry to make cut-outs for exterior design, if you’re going for a special presentation.
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- Category: appetizer
- Method: baking
- Cuisine: French American
Keywords: Brie en Croute, Party Appetizer