brie en croute

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Hello Friends! Looking for easy, beautiful appetizers for the holidays or for a cocktail party? This is one of my go-to appetizers for dinner parties and holiday gatherings. It’s fast, easy, delicious, and so pretty surrounded with star shaped crackers, fresh fruit, sprigs of fresh herbs and a variety of jams and fruit compotes. Another beautiful idea is to spread some wildflower honey on the puff pastry sheet and then sprinkling 1/2 teaspoon culinary lavender blossoms over the honey layer before wrapping the cheese inside. I’ve done this for tea parties. So elegant!

1 sheet puff pastry

1 (8 oz.) wheel brie cheese

2 to 3 Tablespoons honey, jam, fruit compote or fig sauce

a dash or two of nutmeg

1 teaspoon dried or fresh thyme leaves

2 Tablsepoons finely chopped pecans or walnuts (optional)

1 egg + 1 Tablespoon water, beaten together

Remove one sheet of puff pastry from the freezer and allow to thaw on counter for 40 minutes. Heat oven to 400 degrees F. Unfold pastry sheet and spread with jam, fruit compote or honey. Sprinkle evenly with the thyme, a dash of nutmeg and the chopped nuts. Place wheel of brie in center and wrap cheese so it’s completely sealed within pastry sheet. Extra pastry can be cut into flower and leaf shapes and used to decorate the top of your wrapped cheese.

Beat egg and water together. Using a pastry brush, brush the top and sides of the wrapped brie with the egg wash. Place on a baking sheet and bake for 25-30 minutes, or until golden brown. Remove from oven. Allow to sit for 20 minutes before transferring to a pretty plate or platter. Serve with crackers, baguette, a variety of fresh fruits and extra jam/fruit compote/honey.



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  9 comments for “brie en croute

  1. December 9, 2013 at 8:33 pm

    Oh my this looks good. I think I just drooled on my keyboard! Thanks for sharing at Foodie Parties. 🙂

    • Melissa
      December 9, 2013 at 8:42 pm

      My pleasure, Debi! so pleased you like the recipe! enjoy 😉

  2. sue
    February 13, 2014 at 1:18 pm

    hi Melissa.
    thanks for the inspiration.
    this looks amazing.
    can it be made a day ahead and served chilled – or best warm on the day ?

    • Melissa
      February 14, 2014 at 1:08 am

      Hi Sue 🙂 thanks so much for stopping by! this is definitely best fresh. enjoy! xo

  3. Amber
    April 18, 2014 at 10:18 am

    Do you remove the outer mold layer of the Brie before wrapping in the pastry?

    • Melissa
      April 18, 2014 at 10:53 am

      Hi Amber 🙂
      No, you leave it on.

      • Amber
        April 18, 2014 at 1:58 pm

        Thank you! This recipe looks divine and im planning on making it with a fig compote, yum.

  4. Courtenay Guillory
    November 7, 2015 at 10:36 am

    I love Brie en croute!! If you’d like to try my savory version! I slice the Brie wheel into layers (basically like a layer cake) and put Canadian bacon and green onions between each layer! Wrap in puffed pastry, “knot” the top..brush with egg wash.. Bake and soooo delicious!!!! Serve with Carr’s water wafers!

    • Melissa
      November 8, 2015 at 3:37 pm

      Oh myyyyy! That sounds amazing! Thanks for a great idea, Courtenay 🙂

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