Baked Brie en Croûte
This baked Brie en croûte is an easy, elegant appetizer made by wrapping puff pastry around Brie, baking until golden, and topping with sweet preserves. Looks fancy, tastes sophisticated, seems so simple to toss together.
Ingredients
- One sheet frozen puff pastry, thawed
- 1 large egg, lightly beaten
- One wheel firm Brie cheese
- 1/4 cup apricot preserves or hot pepper jelly, (or other fruit preserves or chutney)
- Cracker or bread, (optional)
Instructions
- Roll the puff pastry into a 12-inch square on a lightly floured counter. Using a pie plate or other round guide, trim the pastry to a 9-inch circle with a paring knife. Brush the edges lightly with the beaten egg.
- Place the Brie in the center of the pastry circle and lift the pastry up and over the cheese, pleating it at even intervals and leaving an opening in the center where the Brie will be exposed. (Don't worry if your pleats aren't perfect.) Press the pleated edge of pastry up into a rim, which will later be filled with preserves or jelly.
- Brush the exterior of the pastry with beaten egg and transfer it to a parchment-lined baking sheet. Freeze for 20 minutes.
☞ TESTER TIP: Don't skip the freezing. It takes only 20 minutes and ensures the Brie doesn't melt too much during baking while still allowing it to become just the right amount of oozy.
- Adjust an oven rack to the middle position and heat the oven to 425°F (220°C).
- Bake the cheese until the exterior is a deep golden brown, 20 to 30 minutes.
- Transfer to a wire rack. Spoon the jelly into the exposed center of the Brie. Let cool for about 30 minutes. Serve with crackers or bread.
Nutrition
Serving: 1portion | Calories: 290kcal | Carbohydrates: 19g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 266mg | Fiber: 0.5g | Sugar: 4g