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Brie en Croute

 

Brie en Croute; golden puff pastry filled with Brie cheese and surrounded by yellpear and red apple slicesI make this Brie en Croute every time I host a holiday as an appetizer. It’s always one of the favorites and goes quickly. It’s surprisingly easier to make than you would think.You can top the Brie with some Pecan Praline Sauce (pictured here), Pear and Cranberry Chutney, Fig jam, or any other topping before wrapping to make it extra special, or just leave it plain, either way is delicious. Serve it with some sliced pears and apples, crackers, or Pita chips.

Golden Puff Pastry filled with melted Brie Cheese and surrounded by red apple and green pear slices

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: 12

Ingredients:

  • 1 pkg frozen puff pastry sheets (2 sheets), thawed according to package directions
  • 1 14-15 oz Brie cheese wheel
  • 1 egg, beaten
  • Pecan Praline Sauce, Pear and Apple Chutney (recipe links in description), or jam (optional)
  • Pear and Apple slices. crackers, or Pita chips

Instructions:

  1. Preheat oven to 400°F. Line cookie sheet with parchment paper cut an 8 1/2-inch circle out of one of the pastry sheets, and a 7-inch circle out of the second sheet. Cut a few leaves and small balls out of the scrap pastry. Place the 8 1/2-inch circle on the center of the lined cookie sheet. Place Brie cheese wheel on center of circle. Place filling on top of Brie, if desired. Bring edges up around sides of Brie. Brush edge of 7-inch pastry with egg. Place 7-inch circle on top of Brie, overlaying the edges of the pastry over the bottom layer, pressing around the edge of the bottom pastry to seal. Brush top and side of pastry with egg. Arrange cut out leaves in center on top pastry and brush with egg. Bake for 20 to 25 minutes, or until golden brown. Cool on cookie sheet on wire rack for 20 minutes before serving. Serve with apple and pear slices, crackers, and pita chips.

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