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Brie en Croute

You'll dream of this irresistible baby brie en croute baked to gooey, creamy perfection in golden-brown puff pastry. When served with a variety of jams and dips, there is no appetizer that equals it.
Course Appetizer
Cuisine American, French
Keyword baked brie recipe, brie en croute, how to bake brie
Prep Time 15 minutes
Cook Time 15 minutes
Servings 5
Calories 704kcal
Author Rebecca Lindamood

Equipment

  • Preheat the oven to 400ºF. Line a half sheet pan with parchment paper and set it aside.
  • Carefully unfold the puff pastry on a lightly floured counter and roll over it gently with a rolling pin just to even out the seams.
  • Use a 3-inch round biscuit cutter to cut 20 puff pastry circles. Place half of them on the prepared pan.
  • Brush the pastry circles that are on the pan very lightly with the beaten egg. Position one brie round in the center of each of the circles.
  • Roll the remaining pastry circles gently until they are about half an inch wider in diameter than they were when you cut them. Drape one circle over each round of brie.
  • Use your fingers to smooth the pastry over and down each brie round. Use a fork to crimp the top pastry round into the bottom one, sealing them together.
  • Lightly brush the pastry packages with the beaten egg and bake for 15 minutes, or until the puff pastry is lofty, golden-brown, and flaky.
  • Remove the pan from the oven and let it rest for 3 minutes before transferring the brie en croute to a serving plate with one or more varieties of jam. Garnish with rosemary, thyme, or parsley, and pomegranate pips, if desired.

Ingredients

  • 10 bite-sized brie rounds
  • 1 package frozen puff pastry thawed according to package instructions
  • 1 egg beaten
  • Optional for Garnish:
  • sprigs of rosemary thyme, and/or parsley
  • pomegranate arils

Instructions

  • Preheat the oven to 400ºF. Line a half sheet pan with parchment paper and set it aside.
  • Carefully unfold the puff pastry on a lightly floured counter and roll over it gently with a rolling pin just to even out the seams.
  • Use a 3-inch round biscuit cutter to cut 20 puff pastry circles. Place half of them on the prepared pan.
  • Brush the pastry circles that are on the pan very lightly with the beaten egg. Position one brie round in the center of each of the circles.
  • Roll the remaining pastry circles gently until they are about half an inch wider in diameter than they were when you cut them. Drape one circle over each round of brie.
  • Use your fingers to smooth the pastry over and down each brie round. Use a fork to crimp the top pastry round into the bottom one, sealing them together.
  • Lightly brush the pastry packages with the beaten egg and bake for 15 minutes, or until the puff pastry is lofty, golden-brown, and flaky.
  • Remove the pan from the oven and let it rest for 3 minutes before transferring the brie en croute to a serving plate with one or more varieties of jam. Garnish with rosemary, thyme, or parsley, and pomegranate pips, if desired.

Nutrition

Calories: 704kcal | Carbohydrates: 44g | Protein: 18g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 541mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 316IU | Calcium: 98mg | Iron: 3mg