Baked Brie en Croûte
Whole brie wrapped in golden puff pastry with cranberries and pecans - a stunning holiday centerpiece
Ingredients
- 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)
📝 Make Ahead
Wrap brie in pastry up to 24 hours ahead. Refrigerate unbaked. Bake just before serving.
Instructions
- Preheat oven to 400°F and line baking sheet with parchment
- Roll puff pastry to smooth creases and make slightly larger if needed
- Place brie in center of pastry
- Top brie with cranberries, pecans, honey, and rosemary
- Fold pastry up and over brie, pleating edges to enclose completely
- Turn seam-side down onto baking sheet
- Brush entire surface with egg wash
- Score decorative pattern on top if desired
- Bake 25-30 minutes until pastry is deep golden brown
- Let rest 10 minutes before serving - cheese will be molten
- Serve with crackers or baguette slices
💡 Pro Tips
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.
📜 History
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.