Brie en Croute (Baked Brie in Puff Pastry)
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.
Ingredients
- 1/3 puff pastry recipe
- 1 6” brie cheese round
- ¼ cup cherry jam
- 1 large egg
- 1 tablespoon whole milk
- ¼ candied pecans recipe
- ½ caramel recipe
- 2 tablespoons bourbon
- 1/2 cup dried cherries
Instructions
- Preheat the oven to 400°.
- 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
I recommend letting the Brie en Croute rest for at least 5 minutes before cutting into it. When the brie comes straight out of the oven, the cheese inside is at its peak melt stage. If you slice into it too soon, the cheese will flow right out and pool around the pastry instead of staying inside where it belongs. By letting it rest for a few minutes, the cheese firms up just enough to stay perfectly soft and melty, but still contained inside the golden puff pastry. This gives you that gorgeous, gooey reveal when you slice in!
Let the brie soften: I let the brie sit out for about 10 to 15 minutes before wrapping it so it melts smoothly in the oven. Cold cheese can bake unevenly inside the pastry.
Chill the puff pastry: I always keep the puff pastry cold and work fast. If it gets too soft, I pop it in the fridge to firm back up.
Use quality jam: I like using a good sour cherry jam because its tartness balances the rich cheese and caramel.
Seal the pastry well: I pinch the seams together well so the cheese stays inside while it bakes. A tight seal keeps the brie from leaking out.
Brush with egg wash: I never skip brushing the pastry with egg wash. It gives the crust a golden color and a beautiful shine.
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.
Nutrition
Calories: 198kcalCarbohydrates: 12gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 49mgSodium: 215mgPotassium: 68mgFiber: 0.3gSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 61mgIron: 1mg