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Nov 26, 2006 04:47 AM

brie en croute recipe please?

i'm looking for a killer baked brie with puff pastry recipe! leaning more towards a sweet version but savory suggestions are appreciated too. i'd like specific instructions since i'm not the kind of person who can just wing it =( also, what do you serve it with..crackers? if so, what kind goes best with them? thanks for your help!

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  1. My neighbor makes a great one & I think she says she gets the puff pastry dough at our local gourmet market.

    I'll check with her but I believe it's just the dough, brie and some kind of jam to top it off. Sometimes it will be apricot. Sometimes cranberry. Anything will do. Wrap it up, bake it and you're there.

    Always decadent and yummy.

    1. My aunt makes this one frequently. It's a family favorite.

      Brie en Croute with Almonds and Raspberries

      1 sheet puffed pastry
      1 small wheel (8 oz) brie, cold
      2 oz sliced almonds, toasted
      2 Tbsp seedless raspberry jam

      Preheat oven to 375 degrees F

      Thaw one sheet puff pastry according to directions on box. Pat together any seams and roll lightly if necessary.
      Lay puff pastry in a shallow pie pan.

      Place 1 Tbsp raspberry jam in center of puff pastry.

      Slice cold brie wheel in half so there is a top and a bottom. Place one half, bottom side down, on the jam and centered on the puff pastry.

      Top the bottom half of the brie with the toasted almonds and the other half of the brie, with the rind side up.

      Top the brie with the 1 Tbsp of raspberry jam and spread evenly to cover the top with a thin layer.

      Gather up the opposite corners of the puff pastry at the top of the brie to make a little package. Bring the ends together and give them a twist and a squeeze to keep them together. Gently pinch together any open seams on the sides.

      Place in a preheated 375 degree F oven for 12-20 minutes. Bake until very brown.

      Remove from oven and let rest 5-10 minutes, then tranfer to a serving platter.

      She serves it with poppyseed water crackers. Always a big hit.

      3 Replies
      1. re: Non Cognomina

        Our recipe is identical except we use apricot perserves. Very delicious!

        1. re: HillJ

          I use the apple cranberry chutney from Trader Joes... devine!

          1. re: Mel

            Mel, I'll have to look for that next trip, thanks!

      2. I tasted brie w/fig jam at a local Whole Foods recently, and it was absolutely delicious. They'd just split the wheel of brie in two (horizontally) and spread the jam in between - sandwiched it back up and served w/water crackers. My 3-year-old snarfed it too . . . an alternative if you're not feeling inclined to bake it . . . .

        1. It sounds weird, but this honey and garlic recipe from the washington post is delicious and very simple. The honey adds a touch of sweetness to the savory brie and garlic. Plus you only need a couple of common ingredients other than the brie and store-bought pastry sheets.

          Melt a tablespoon of butter and add 4 cloves of coarsely chopped garlic, and cook for a minute. Wrap the brie in the defrosted pastry dough. If using a whole wheel, use one sheet underneath, fold up the dough on the sides; pour the garlic and butter mixture over the brie. Cover with 2nd sheet of pastry and bake at 375 for 25 to 30 minutes.

          Then, drizzle with honey before serving.

          This is very rich so toasted rounds of baguette go well with this, or vegetables.

          1. At a Church reception someone made an incredible Brie in Pastry. It was topped with Brown sugar, Apricots, Pecans and the sweet topping was great with the tangy, salty, creamy Brie.

            I wish someone would post a recipe.

            I always wondered if this could be made with a smaller cheese. A whole Brie serves about 25 and is quite expensive.

            1 Reply
            1. re: Fleur

              For Thanksgiving, I used 2 small Bries (about 6" diameter--President brand from Fairway--cost under $4 each). I used a mixture of brown sugar, pecans and dried cranberries, and packaged puff pastry. I much prefer using the smaller wheels of Brie, because you can keep one hot while the first is being devoured. With a large wheel, the whole thing gets cool before finished, and ends up being not nearly so good.