Brie en Croûte Recipe

Brie en Croûte Recipe
Staff Writer
Ingredients for Brie en Croûte

A warm and decadent appetizer that is not difficult to prepare. If you don't like apricot jam, you can experiment with other jams, nuts, and toppings — like brown sugar, toasted pistachios, and dried cherries. Serve with slices of toasted baguette.

Click here to see the How to Make Brie en Croûte Slideshow.

Ingredients

  • One 17.3-ounce box puff pastry sheets, thawed
  • Flour, for rolling
  • One 6-inch round of Brie
  • A jar of good preserves; I used apricot
  • Toasted almonds (optional)
  • 1 egg, lightly beaten
  • 1 baguette, sliced into ½-inch thick slices and toasted, for serving

Directions

Preheat oven to 400 degrees.

Unfold the puff pastry onto a lightly floured surface. Roll it out to about a ¼-1/8-inch thickness. Place the Brie on the puff pastry, about 2 inches from one side. Top with the jam and optional almonds. Flip the jam-topped Brie upside down and trim the puff pastry to create a square with sides 2 inches from the cheese.

Fold the puff pastry around the cheese, overlapping each segment and pressing the edges to seal, until the cheese is fully wrapped. Set on a baking sheet.

With the excess puff pastry, press cookie cutters into leftover pastry to make shapes (I like a little nature with my pastry, so I chose leaves. Monograms are my other favorite). Now brush the cheese with a lightly beaten egg all over the brie. Arrange your cutouts onto the top of the round (artfully now) and brush again with egg. 

Bake for 20 minutes at 400 degrees and serve warm on a pretty platter with toasted baguette slices.

Brie Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Brie Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Brie Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.