Eat, drink and be merry with Puff Pastry Baked Brie or Brie en Croûte, an easy appetizer for the busy holiday season!
Warm melting cheese wrapped in a buttery, flaky pastry layers is always a crowd-pleaser, and is easy to pull together when you need an appetizer with a “wow” factor. I always keep a box or two of puff pastry in the freezer to have on hand for the holidays. It’s fool-proof with just a little planning ahead for thawing time.
If you’re not familiar with puff pastry, it’s made with the same basic ingredients as pie pastry, but the dough is folded multiple times to create layers. When baked, steam makes the buttery layers rise about 8 times higher than pie pastry, hence the term “puff” pastry.
I used some leftover cranberry sauce from Thanksgiving to add a bright, sweet and tart note to the brie, but substitute a strawberry, raspberry or cranberry jam or spread, if you don’t have any cranberry sauce.
Wheels of brie come in varying sizes. I used an 8 oz. size, but use a larger wheel to serve a crowd. The rind on the brie is completely edible, but I prefer it without the rind, so I scrape most of it off before baking.
Baked Brie in Puff Pastry with Cranberry Sauce
1 tablespoon water
2 tablespoons all-purpose flour
1/2 of a 17.3-ounce package Puff Pastry Sheets(1 sheet), thawed (may need both sheets for larger brie round)
1/2 cup leftover cranberry sauce or jam of choice
1 Brie cheese round
Thaw puff pastry according to package directions.
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Spread the preserves on the pastry in a circle about 1/2-inch larger than the cheese. Place the cheese in the center of the pastry. 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 prepared baking sheet lined with parchment paper or Silpat baking mat.
Decorate with the pastry scraps, if desired. I love these decorative plunger-style piecrust cutters. They’re readily available in all kinds decorative shapes at kitchen stores and craft stores with the baking supplies. Brush with the egg mixture to adhere pastry scraps and give the pastry a glossy golden color.
You can prepare wrapped brie several hours in advance and place in refrigerator until ready to bake. Pull out and brush with egg wash right before baking in preheated oven. Just remember to keep it cold until it goes in the oven so when the buttery layers will “puff” when baked.
Bake for 20 minutes or until the pastry is golden brown. Let brie stand for 30 minutes so no mouths are burned and the cheesy goodness firms up some. Serve with apples slices and / or crackers.
Be creative and vary your toppings on your brie; use a combination of brown sugar and chopped pecans, your favorite fruit jam and almonds, or make a savory version with sun-dried tomatoes, olive tapenade and toasted pine nuts.
Eat, Drink and Be Merry Cheese Knife / Williams-Sonoma, several years ago
Serving Tray / Fitz and Floyd, 1988
Tartan Tablecloth / HomeGoods, several years ago
You can find 25+ Season’s Eatings Recipes for Holiday Entertaining, HERE, with recipes for everything from appetizers and party bites, to cocktails and cookies, food gifts and more!
Thank you for your visit, sharing with: