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Wrapping a brie or other runny cheese in puff pastry and baking it until the insides of the brie become slightly molten is not a new invention. But it’s still really, really good. En croute is the French term for anything wrapped in pastry. And the phrase “anything wrapped in pastry” is the American/English term for how to make people happy.
How to Make Baked Brie en Croute
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
Slice the chilled brie in half horizontally and spread 1/4 cup of the raspberry jam over one of the cut side of the brie. The soft, white, bloomy rind of the brie is completely edible! Place the other half on top of the brie, so that the rind is on top.
Roll the puff pastry so that it is 1/4-inch thick, or if it’s already that thickness, you are good to go. Place the jam filled brie in the middle of the puff pastry. Spread the rest of the jam on top of the brie. Fold the puff pastry up on over the top of the brie, pleating it as you go. Basically you are folding the pastry in sections up over the top of the cheese, with some overlap every time you fold up a section. Gently pinch the sections together. There may be an opening in the middle of the pleats, or not — either is fine! Chill the puff pastry wrapped brie for 20 minutes before baking.
Place the chilled puff pastry wrapped brie on the baking sheet. Brush with the egg wash. Bake for 30 to 40 minutes, until the puff pastry is golden brown, cooked through and flaky. Let sit for 5 minutes, and serve hot.
Baked Brie Tips
- The choice of jam is up to you. Here I used raspberry but apricot jam is another popular and delicious pairing. Also try fig, strawberry, peach or whatever cool jam you picked up at a farmers’ market last summer.
- Chilling the brie before baking it for about 20 minutes ensures that the brie will not have liquefied by the time the puff pastry is puffed and browned—you want runny brie, not fast moving lava. You can also put it in the freezer for 10 minutes.
- Brie en croute should be baked at 375 or 400 degrees; it’s a little flexible, so if you have your oven set for one of those temperatures for another reason, you can get that brie right in there. Just keep an eye on it and make sure it’s not getting too brown.
- You can wrap up the brie a day or even two ahead of time and store it in the fridge until it’s time to bake.
- If you have leftovers, you can loosely wrap it in aluminum foil and reheat it in a 350 degree oven for about 10 to 15 minutes until the brie is runny again and the puff pastry is hot.
Is there anything more inviting than a creamy, runny, golden brown Baked Brie En Croute? SO easy to make; 10 minutes hands on time!
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What to Serve with Baked Brie
Even though the cheese is wrapped in pastry, it still behooves you do serve with crackers or slices of bread, especially if it’s intended to be an hors d’oeuvres. It’s definitely a little carb on carb, but this isn’t exactly a reserved appetizer to begin with. You can also pair baked brie with dried or fresh fruit (think apricots, grapes, raspberries), toasted baguette slices, nuts, and then think about a great cocktail! Try a Pitcher Red Cocktail for the holidays, a Cranberry Orange Shrub, a Hot Toddy, or go crazy and blend up some egg nog milkshakes.
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Baked Brie En Croute with Raspberry Jam
Ingredients
Directions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Slice the chilled brie in half horizontally and spread 1/4 cup of the raspberry jam over one of the cut side of the brie. Place the other half on top of the brie, so that the rind is on top.
- Roll the puff pastry so that it is 1/4-inch thick, or if it’s already that thickness, you are good to go. Place the jam filled brie in the middle of the puff pastry. Spread the rest of the jam on top of the brie. Fold the puff pastry up on over the top of the brie, pleating it as you go. Basically you are folding the pastry in sections up over the top of the cheese, with some overlap every time you fold up a section. Gently pinch the sections together. There may be an opening in the middle of the pleats, or not — either is fine!
- Chill the puff pastry wrapped brie for 20 minutes before baking.
- Place the chilled puff pastry wrapped brie on the baking sheet. Brush with the egg wash. Bake for 30 to 40 minutes, until the puff pastry is golden brown, cooked thorugh and flaky. Let sit for 5 minutes, and serve hot.
Notes
- The choice of jam is up to you. Here I used raspberry but apricot jam is another popular and delicious pairing. Also try fig, strawberry, peach or whatever cool jam you picked up at a farmers’ market last summer.
- Chilling the brie before baking it for about 20 minutes ensures that the brie will not have liquefied by the time the puff pastry is puffed and browned—you want runny brie, not fast moving lava. You can also put it in the freezer for 10 minutes.
- Brie en croute should be baked at 375 or 400 degrees; it’s a little flexible, so if you have your oven set for one of those temperatures for another reason, you can get that brie right in there. Just keep an eye on it and make sure it’s not getting too brown.
- You can wrap up the brie a day or even two ahead of time and store it in the fridge until it’s time to bake.
- If you have leftovers, you can loosely wrap it in aluminum foil and reheat it in a 350 degree oven for about 10 to 15 minutes until the brie is runny again and the puff pastry is hot.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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It appears you left the top of the puff pastry open, not fully sealed. That is not mentioned in the recipe. Is that how you pleated it, so it would have an opening or did it open upon baking? If a gap is what you intended, how large of an opening should one create when pleating?
Recipe looks delicious.
I made it clearer, thanks for the question – there may be an opening in the middle of the pleats, or not — either is fine!
Hi — thank you so much for this simple elegant recipe! Can you say more about “pleating” the pastry? Thank you!
check out this video! https://www.youtube.com/watch?v=ImISL9WwA10. Basically you are folding the pastry in sections up over the top of the cheese, with some overlap every time you fold up a section.
Reading this has rekindled the pain The Brie Butchers caused me. I thought I had put that all behind me, but obviously not.
I am not a forgiving person.
You deserved better.
I am going to bake a Brie and try to relax.
Your Loving Mother
ha! I love it!