Monday, December 28, 2009

Baked Brie en Croute

Sounds fancy and delicious, doesn't it? More importantly, it tastes just as delicious as it looks. My sister-in-law made this for Christmas last year, and I fell in love. The warm brie with the fruit spread was just so yummy, I knew I wanted to make it for some guests I was having over. I used some spiced apricot preserves that a friend had given me this summer, but any fruit would do. Raspberry would be especially lovely, but be sure to use the seedless variety.

Baked Brie en Croute
adapted from the Pepperidge Farm website

1 egg
1 tablespoon water
1 sheet puff pastry, thawed (1/2 of a 17.3-ounce package)
1/2 cup fruit preserves, seedless
1 (13- to 16-ounce) Brie cheese round
Water crackers or french bread for serving, if desired

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Place the cheese in the center of the pastry. Top brie round with a little more preserves, if desired. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet (I recommend lining with foil). Decorate with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with crackers or french bread, if desired.
Delicious! I didn't serve with anything, as I thought the puff pastry would be enough "bread." It worked out just fine. After having had this with apricot and raspberry, I prefer the berry version more, so I will use a berry spread next time.


  1. YUM. That picture is making me hungry! I love brie with raspberry preserves too. I'm pretty sure my preserves had seeds though and it was still tasty. So good with apple slices.

  2. I have to bring an appetizer to my girls night Christmas gift exchange get together this week and was just thinking about this recipe. Now I don't have to dig around in my recipes - thanks!