Baked Brie en Croûte
Whole brie wrapped in golden puff pastry with cranberries and pecans - a stunning holiday centerpiece
- 1 wheelbrie cheese(8 oz, cold)
- 1 sheetpuff pastry(thawed)
- 0.25 cupdried cranberries
- 0.25 cuppecans(chopped)
- 2 tbsphoney
- 1 sprigfresh rosemary(leaves minced)
- 1egg(beaten for wash)
- crackers or sliced baguette(for serving)
Wrap brie in pastry up to 24 hours ahead. Refrigerate unbaked. Bake just before serving.
- 1Preheat oven to 400°F and line baking sheet with parchment
- 2Roll puff pastry to smooth creases and make slightly larger if needed
- 3Place brie in center of pastry
- 4Top brie with cranberries, pecans, honey, and rosemary
- 5Fold pastry up and over brie, pleating edges to enclose completely
- 6Turn seam-side down onto baking sheet
- 7Brush entire surface with egg wash
- 8Score decorative pattern on top if desired
- 9Bake 25-30 minutes until pastry is deep golden brown
- 10Let rest 10 minutes before serving - cheese will be molten
- 11Serve with crackers or baguette slices
Cold brie holds its shape better when wrapping. Thaw puff pastry in the refrigerator overnight for best handling. The resting time is important - it allows the cheese to settle so it doesn't run everywhere when cut. Use a sharp knife to cut through the pastry cleanly.
En croûte, meaning "in a crust," is a classic French technique for encasing foods in pastry. While beef Wellington is perhaps the most famous en croûte preparation, baked brie became an American holiday entertaining staple in the 1980s when domestic brie production made the cheese more accessible.