Roll out the puff pastry until it is a 16”x16” square on a clean, lightly floured surface.
Place the brie in the center of the puff pastry.
Evenly spread the jam on top of the brie.
Grab the top left corner of the puff pastry and fold it diagonally over the brie cheese.
Next, move to the right of the fold and fold it over the first fold and continue the same gesture around the brie cheese until it’s wrapped up and enclosed. Place on a sheet tray lined with parchment paper.
Whisk together the egg and milk in a small bowl.
Brush the top and sides of the brie in puff pastry in the egg wash and bake at 400° for 25 to 30 minutes or until golden brown on top.
Once the caramel is done, remove the pot from the cooktop and whisk in the bourbon until combined. Garnish Brie en croute with candied pecans, bourbon caramel, and dried cherries.
Notes
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: 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.You can use smaller brie rounds in this recipe.Feel free to substitute the cherry jam with your favorite jam or preserves. If you do this, you will want to skip the dried cherry garnish in this recipe.Croute is French for “crust.”