Description
Make this impressive baked brie en croute using just a few ingredients. It results in warm, gooey cheese inside a crisp, flaky puff pastry shell, perfect for any gathering.
Ingredients
Scale
- 1 (8 ounce) wheel of brie cheese, cold
- 1 sheet (about 10 ounces) frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- 2 tablespoons fig jam (for topping variation 1)
- 1/4 cup chopped pecans (for topping variation 2)
- 2 tablespoons honey (for topping variation 2)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
- If the brie is very cold, let it sit at room temperature for about 10 minutes, but do not let it soften completely.
- Lightly flour a clean surface. Unfold the thawed puff pastry sheet. If the sheet is square, you may need to gently roll it out slightly larger to ensure it fully wraps the brie.
- Place the wheel of brie in the center of the pastry.
- Brush the edges of the pastry with the beaten egg wash.
- Fold the pastry up and over the brie, meeting in the middle. Trim any excess pastry, leaving just enough to seal the edges completely. Pinch the seams firmly to seal the cheese inside the pastry package.
- Place the wrapped brie, seam-side down, onto the prepared baking sheet.
- Brush the entire surface of the pastry package with the remaining egg wash. This creates a golden finish.
- Bake for 20 to 25 minutes, or until the pastry is puffed and deep golden brown.
- Remove from the oven. Let it rest on the baking sheet for 5 minutes before serving.
- To serve with fig jam: Spread the jam over the top of the warm pastry immediately after resting.
- To serve with honey and pecans: Drizzle honey over the top and sprinkle with chopped pecans after resting.
- Serve immediately with crackers or sliced baguette for dipping.
Notes
- For a savory option, skip the jam and nuts. Instead, sprinkle the top of the pastry with a pinch of flaky sea salt and dried rosemary before baking.
- If you want to make this ahead, wrap the brie completely, place it on the baking sheet, cover it, and refrigerate for up to 4 hours before baking. Add 5 minutes to the baking time if baking directly from the refrigerator.
- Use a sharp knife to cut the pastry wrapper when serving to avoid squeezing the hot cheese out too quickly.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1/6 of wheel
- Calories: 350
- Sugar: 3
- Sodium: 250
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 10
- Cholesterol: 60