Friday, June 3, 2011

Brie en Croute

There are not many recipes that I make more than once, and few that I make often. This happens to be one of them. I have made it 3 or 4 times in the last few months for dinner parties that we’ve had, and everyone seems to have liked it as much as we love it! It’s an indulgence that I take every now and then and enjoy every bite! I don’t know how many calories are in this thing, but if calories were based on yumminess (which, sadly, they tend to be) I would be eating my weight in them.

Please, please try this recipe.

Brie en Croute

Adapted from


One 8 oz. wheel of Brie cheese (see note below)

one sheet of frozen puff pastry, thawed to room temperature

2-3 tbsp. brown sugar

2-3 tbsp. chopped pecans

1-2 tbsp. Craisins

one egg, beaten


1. With a knife, gently cut off most of the white rind that is covering the cheese. (You can leave it on if you like, it’s edible. It’s a little easier to cut into if it’s off.) Try not to shave off any of the cheese.

2. Let one sheet of puff pastry thaw at room temperature for about 1 hour before using. Roll out on lightly floured surface and pour brown sugar in the center of the rolled out pastry. Top it with chopped pecans and Craisins and place Brie on top.

3. Fold puff pastry up over the Brie and pinch the seams together to seal completely (you don’t want it to overlap too much to ensure it cooks evenly, and with an 8 oz. wheel of Brie I usually cut off a fair amount of the pastry and use it in a later dish). Flip the whole thing over so the seam side is down.

4. Brush beaten egg over entire wrapped Brie. (Helpful tip from Be thorough with all the seams- the egg will help seal them so that the cheese doesn’t escape while baking.)

5. Now grab a little of the extra pastry, flatten it out, and using a cookie cutter or a knife, cut out any shape you want to adorn the top. Place on the wrapped Brie and brush with egg.

6. Bake at 400° for 12-15 minutes. Reduce heat to 325° and cook for another 12-15 minutes until golden brown. Serve with crackers if desired.

Side note: I use a small wheel of Brie (8 oz.) which serves about 4 people. If you’re having a larger party, you can buy a larger wheel (say 19oz.). You’ll end up using most of the pastry puff to cover the cheese. Double the brown sugar, pecans, and Craisins, and increase the baking time to 25 minutes at 400° and 20 minutes at 300°.

1 comment:

  1. That is a plate of ooey gooey deliciousness. You don't have to ask me twice to try out this recipe! Yum!