Brie en Croute Recipe

---

This Brie en Croute is comfort food taken to its most elegant form. I love making this baked brie in puff pastry, it is stuffed with sour cherry jam, baked until golden brown, and topped with bourbon caramel, pecans, and dried cherries. For me, this is the perfect holiday appetizer to serve to guests.

The holiday season is here, and I admit it is one of my favorite times of the year because I get to connect with old friends and family. Whenever there is a get-together or party, nothing beats a full spread of delicious appetizers like this Brie en Croute. If you want to impress your guests, also add some bacon wrapped shrimp and my spinach and artichoke dip. Trust me, this trio is fantastic!

Brie en Croute – Baked Brie in Puff Pastry

Baked brie in puff pastry, also known as brie en croute, is brie cheese wrapped in puff pastry or shortcrust dough, brushed with egg wash, and baked until golden brown with a melted center. Croute is French for “crust.”

This appetizer is a delicacy I have always enjoyed at friends’ parties. There are so many ways to customize it, and after testing a few key ingredients, I came up with my own version of brie en croute. I add sour cherry jam to the brie before wrapping it in puff pastry, and the flavor combination is just incredible. Don’t just take my word for it, try it yourself!

I absolutely love serving this as an appetizer for Thanksgiving or Christmas. It always gets my family and friends talking about how delicious the buttery pastry is and how the bourbon caramel with nuts and cherries takes it to another level. If you are hosting a party of 6 to 8 people, this one is perfect. But you know what? I highly recommend making an extra one just in case, that’s what my wife always suggests. It’s that good, and I hope you give it a try!

Ingredients and Substitutions

• Brie – I used a 6” round of double cream brie.
• Puff Pastry – My homemade puff pastry recipe is perfect for this, or you can use 1 sheet of thawed pre-frozen puff pastry.
• Pecans – You can use pecan halves or pieces.
• Brown Sugar – This is great to make the caramel.
• Butter – Always use unsalted butter in your cooking and baking so that you control the salt content.
• Cream – This is for the caramel sauce.
• Jam – I use a sour cherry jam from the grocery store. You can use regular cherry jam or cherry preserves.
• Dried Cherries – Finishing off the recipe with dried cherries add great flavor to this appetizer.
• Egg – I use it with cream or milk to brush the puff pastry to help make it golden brown.

How to Make Brie en Croute

Roll out the puff pastry: I place the puff pastry on a clean, lightly floured surface. Then I roll it out until it forms a 16”x16” square.

Place the brie: I gently set the wheel of brie right in the center of the dough.

Add the jam: I spoon the jam over the top of the brie and spread it evenly to cover the surface.

Fold the pastry: I start by grabbing the top left corner of the puff pastry and folding it diagonally over the brie.

Wrap the brie: Then I move to the right of the first fold and bring that corner over the brie as well. I keep repeating this motion all the way around until the cheese is fully wrapped and enclosed. Once it is sealed, I place it on a sheet tray lined with parchment paper.

Prepare the egg wash: I whisk the egg and milk together in a small bowl until well combined.

Brush and bake: I brush the top and sides of the wrapped brie with the egg wash. Then I bake it at 400° for 25 to 30 minutes or until golden brown on top.

Make the candied pecans: While the brie is baking, I prepare the candied pecans using the recipe in my video below or my candied pecans recipe. Once they are done, I set them aside to cool.

Make the bourbon caramel: Next, I prepare the bourbon caramel using the recipe in the video below or follow my homemade caramel recipe. Once the caramel is smooth, I whisk in the bourbon and set it aside.

Remove from the oven: I take the brie en croute out of the oven and carefully place it on a plate or serving platter.

Add the toppings: I spoon the candied pecans over the top, followed by a generous drizzle of bourbon caramel, and finish with a sprinkle of dried cherries.

Serve: I like to serve it warm with a variety of crackers on the side so everyone can dig right in. Check out my serving suggestions for more appetizers and main dishes that pair perfectly with this.

Serving Suggestions

When I make this Brie en Croute, I love to serve it with a warm baked goat cheese and some crispy Arancini balls for my Italian friends and family. These two appetizers add delicious variety in flavor and texture and complement the buttery pastry and rich caramel sauce in this dish.

If you are looking to follow it up with a main course, I recommend my juiciest Roast Turkey recipe or my roasted chicken with a simple dry brine that keeps the meat tender and full of flavor. To finish the meal on a sweet note, I like to serve a classic pumpkin pie or my homemade apple pie which is my favorite.

Make-Ahead and Storage

Make-Ahead: You can make the brie en croute without brushing it with egg wash or baking it 1 day ahead of time.

How to Store: I store the baked brie in puff pastry covered in the refrigerator for 3 to 4 days. This will not freeze well.

How to Reheat: Add the desired amount of baked brie on a sheet tray lined with parchment paper, without the toppings, cover with aluminum foil and bake at 375° for 15 to 20 minutes or until hot and the cheese is melted.

More Appetizer Recipes

• Oysters Rockefeller
• Corn Fritters
• Smoked Salmon Tea Sandwiches
• Crudité Platter
• Smoked Salmon