- Dish type
- Pies and tarts
- Puff pastry
Brie is topped with honey, butter and almonds, then wrapped in puff pastry and baked into a gooey brie en croute that's perfect for parties.
1 person made this
- 1 sheet frozen puff pastry, thawed
- 1 or 2 tablespoons plain flour, for dusting
- 1 (225g) round brie, sliced in half horizontally
- 40g flaked almonds
- 2 tablespoons butter, or more as needed
- 2 tablespoons honey, or more to taste
- 1 egg white, beaten
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 190 C / Gas 5.
- Dust a silicon mat or clean work surface with flour. Roll out the puff pastry into a 3mm sheet with a rolling pin.
- Place 1/2 of the brie on the puff pastry, rind side-down. Trim off the corners of the pastry with a knife.
- Dab the top of the brie with 2 tablespoons almonds and 1 tablespoon butter. Drizzle with 1 tablespoon honey. Cover with the other half of brie, rind side-up. Top with the remaining almonds, butter and honey.
- Wrap the puff pastry around the wheel of brie, sealing the seams by pinching them together. Brush with egg white. Place brie en croute on a baking tray.
- Bake in the preheated oven until pastry is golden brown, 45 to 50 minutes.
Dust the rolling pin lightly with flour if the pastry sticks to it.
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- 1 cup pecan halves
- 3/4 cup packed dark-brown sugar
- All-purpose flour, for dusting
- 2 standard packages (17 1/4 ounces) frozen puff pastry, thawed
- 1 wheel (2.2 pounds) brie
- 1 large egg yolk
- 2 tablespoons heavy cream
In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper set aside.
Lightly dust work surface with flour. Place 2 sheets (one box) of puff pastry on the work surface one on top of the other. Using a rolling pin, adhere the 2 pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.
Place the brie in the center of the puff pastry. Top the brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over brie to enclose. The center of the brie will not be completely covered with pastry. Transfer to prepared baking sheet.
Lightly dust work surface with flour. Repeat rolling and cutting process with remaining 2 sheets of puff pastry. Drape pastry over the brie, tucking the edges under to enclose.
In a small bowl, combine egg yolk and cream to make an egg wash. Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped brie. Brush the wrapped brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.
Preheat oven to 400 degrees. Bake brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350 degrees and bake until dark golden brown, 25 to 35 minutes more.
Made as our first course and it's a great presentation! I bought ɻlush wine' vinaigrette which was very good but didn't realize the chutney that was called for wouldn't be used and i went to several stores to look for it. I'm going to make them again and add a little chutney to the shell. Also, i didn't have a 3 1/2" cutter so the first rounds were a little smaller than called for. I blamed that on why the cheese ooozed out but I guess it was because I didn't press the top and bottom together, which is not stated in the recipe. I also think 425 is too hot and why the cheese melted so fast.
This was quite easy to prepare, having that last chill time makes it perfect for a first course, pop it in the oven as cocktails draw to a close! I didn't make the dressing, I used a good quality raspberry walnut vinaigrette, I found the sweetness better complimented the brie. I also used a premixed spring greens and fresh herb blend. Looked fancy, but not a great deal of effort for the reward! If you don't want to use a muffin tin, this also works with a larger circle (6 inch) of puff paste, folded over the brie turnover style
This makes for a tasty dish that presents well. Difficult to go wrong.
This was very easy to make but nonetheless impressed my guests. The only problem that I had - some of the cheese bubbled out of the pastry and burned in the oven.
I substituted some toasted, buttered pecans for the chutney, and used a purchased honey / pear vinaigrette with the mesclun salad with sliced pears. The brie en croute was delicious with the salad.
This is an awesome salad/appetizer and much easier to prepare than I had expected. I prepared and filled the puff pastry cups early in the day and refrigerated until that evening. They held up very well. To save time, I used a prepared specialty salad dressing which was a bit sweeter than the recipe provided. It worked well with the brie. My guests were impressed.
Very impressive looking and not difficult to do. I only had phylo dough, so I brushed each layer very lightly with butter and proceeded with the recipe and it turned out fine. I wasn't so crazy about the dressing. I may experiment with other flavors, perhaps something sweeter to go with the brie. I might try a honey dijon dressing or a raspberry vinaigrette.
How can you go wrong. However! USE HONEY BUTTER as a base and serve with Champange. You will become a semi celebrity. Serve an arugula salad on the side if desired. Y U M.
Simple and elegant. Perfect as an appetizer or salad course, or as a light summer dinner. The vinegrette is great!
Don't miss the salad with the delicious Brie en Croute - I have served this numerous and always have request for the recipe! One of the most sure fire and best tasting recipes I use.
It really was delicious and elegant without being too fussy. Make sure the lid is sealed well - I had to sop up the spilled brie.
Wow. This was incredible. Not as much work as I thought it would be, either. The people I served it to were reverently silent! It was great preceeding pork tenderloin.
- 1 egg
- 1 tablespoon water
- 1 (17.3 ounce) package frozen puff pastry (such as Pepperidge Farm®), thawed
- ½ cup apricot preserves
- ¾ cup dried cranberries
- ½ cup sliced almonds
- 1 (7 inch) wheel Brie cheese
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Whisk egg and water together to make egg wash.
Roll out puff pastry gently to a 14-inch square. Trim corners with a knife or pizza cutter to make a circle. Spread apricot preserves over the pastry, leaving a 1-inch margin around the edge. Sprinkle cranberries and almonds over the pastry, and place Brie cheese in the center.
Brush the edges of the pastry with some of the egg wash. Fold top and bottom of pastry over the dough trim 2 inches off each edge. Fold remaining pastry on top to cover the Brie cheese completely. Press the seams with your fingers to seal. Remove any excess apricot preserves that leaks out.
Transfer wrapped cheese, seam-side down, to baking sheet. Brush top with egg wash.
Bake in the preheated oven until top is golden brown, about 20 minutes. Let stand before serving, about 30 minutes.
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 1 small white onion, grated
- 1 stalk celery, grated
- 2 cloves garlic, minced
- salt and pepper to taste
- 2 quarts half-and-half cream
- 1 pint heavy cream
- 1 cup chicken broth
- 1 teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chopped fresh dill
- 1 pound lump crabmeat
- 2 tablespoons chopped fresh chives
- ½ cup sherry wine
Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic season with salt and pepper. Continue to cook and stir for about 4 minutes.
Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.
Baked Brie en Croute (with Honey, Candied Pecans and Cranberries)
I wanted to try this baked brie en croute (with honey, candied pecans and cranberries) when I saw the recipe on Olivia’s Cuisine. We are a huge brie loving family but I normally serve it with crostini and some sort of pepper jelly so I was excited to try something different. The recipe was fun to make and turned out to be really easy. I served the baked brie en croute with a two different types of crackers along with green apple slices and they paired nicely. My kids and I snacked on this baked brie recently and it disappeared quickly–we all thought it was tasty and I think it would be nice to serve at Thanksgiving or Christmas.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Lay the thawed (but very cold) puff pastry on the parchment paper then place the brie wheel in the center and measure. Remove the brie set aside.
Drizzle the honey in the center of the puff pastry (where the brie will go). Sprinkle the honey with the dried cranberries and candied pecans. Place the brie wheel directly on top of the honey, cranberries and pecans.
Gather the puff pastry dough edges and wrap the brie wheel, gathering at the top, and pressing it shut with your fingers. Flip the brie over and place it honey, cranberry and pecan side up.
Brush the entire pastry with the whisked egg.
Bake for 15-20 minutes, or until golden brown. Remove from the oven and let sit for 5 minutes. Serve with crackers and apple slices. Enjoy!
Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans
When it comes to festive appetizers, you can never go wrong with baked brie en croûte, or brie baked in a pastry crust. This version with warm brie, honey, dried cherries, and pecans encased in puff pastry is my favorite rendition &mdash and thanks to store-bought puff pastry, it’s just as easy to make as it is impressive.
While most baked brie recipes call for wrapping one large sheet of puff pastry around the cheese, resulting in a thick and doughy bottom layer that doesn’t cook through, I sandwich the brie between two smaller pieces of puff pastry and crimp the edges with a fork. This both seals in the cheese and creates even top and bottom layers, which puff up and form a flaky, golden crust all around.
Made with store-bought puff pastry, this baked brie is an easy yet impressive appetizer for a party. You’ll love my foolproof technique for wrapping the cheese.
Honey Nut Brie en Croute
Hey, friends! As you read this, Mr. Crumby and I have set off on our belated honeymoon to Europe, and to keep you company while we’re away, I’ve asked five of my closest blogging friends to guest post, and to share with you their favorite European-themed recipes. Today, we are leaving the spectacle that is Carnevale in Venice for the simple tranquility of Florence! I’ve probably eaten about 1/16th of my weight in different cheeses on this trip (especially in France!), and my friend Erin from The PickleBee has a wonderful and super easy Honey Nut Brie en Croute recipe that is likely never going to detach itself from my thighs. It’s your show, Erin!
Hey y’all! I’m Erin from thePickleBee and I’m so excited to be filling in for Erica today while she’s off on her AMAZING honeymoon adventure.
When she told me that she was going to be in Paris, my thoughts went immediately to CHEESE!
As they say in Paris, “J’adore le fromage!” – well, at least I think that’s how they would say it in Paris… it’s been a loooong time since I was in French class.
One of my favorite French cheeses is brie – it’s ooey, gooey goodness and is also a mild cheese, making it very versatile and appealing to even the most cheese-phobic amongst you.
A classic preparation of brie is to bake it in puff pastry, at which point it’s called Brie en Croute – or brie in a crust.
This recipe builds on that classic, and uses one of my very favorite cooking cheats – croissant dough.
My Honey Nut Brie en Croute is the perfect appetizer when you’re looking for something that most people will love, but is a little fancier than standard cheese and crackers.
Even better, it is simple to make!
I like to cut the top rind off of the brie for this brie en croute recipe, as I like that honey and sugar to seep down into the cheese a bit, but that step is optional.
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I like to serve this with sliced apples and crackers. Sliced baguettes and pears also work wonderfully.
Celebrate Life Through Chocolate with Chocolate Honey Walnut Baked Brie
This Chocolate Honey Walnut Baked Brie recipe is a great way to, as Forte Chocolates would put it, "Celebrate Life Through Chocolate"! Sounds like a winning motto to me. The combination of the Fireweed Honey in Dark Chocolate and Brie was like a match made in heaven. I offered it up to my husband and neighbors and they all agreed that I could serve this appetizer any time I wanted and to make sure to invite them over whenever I made it. (I'm doing my little happy dance here)
It's an easy appetizer to make and, except for the time it takes the puff pastry to thaw, can be thrown together quickly. It's a great addition to a cheese tray or as a side with soup. We've even had it as a midnight snack! I like to serve it with apple slices and water crackers but you also eat it as is with the puff pastry as long as you let it cool down slightly first.
Brie en croute with honey recipe - Recipes
A rich cider that shifts between juicy and tart.
The deep jammyness of TPA Strawberry as well as the cinnamon and light doughiness imparted by the CAP Cinnamon Danish Swirl combine with the juiciness of the FA Fuji to impart the feeling of a viscous sweet and spicy drink.
The FA Fuji and TPA Strawberry (Ripe) take over here along with some of the bolder notes from the TPA Dragonfruit. To me it ended up feeling like a far too juicy red apple, maybe edging upon a Honeycrisp variant.
Here the CAP Cinnamon Danish Swirl and FA Lemon Sicily really stand out adding a spicy tartness to the whole. The low level of FA Lemon Sicily helped to boost the fruits with something brighter to bounce off of and it blends beautifully into the cinnamon without giving any taste of lemon.
I started this process rather late so despite my lofty dreams of a perfect 6-ingredient brie en croute I had to shift into more of a shake and vape mentality. I learned early on that Cinnamon Danish Swirl was pretty heavy and while rich flavors are wonderful when done right, being able to finish a tank without gagging kind of trumped that.
In order to get the three flavors to play nice together quickly, as well as emphasize the TPA Strawberry (Ripe), I felt the TPA Strawberry and Dragonfruit were pretty essential for both their high triethyl citrate contents and the depth they would impart to the rather light FA Fuji.
As much as I wanted just these five to work together all the concoctions I came up with ended up rather straightforward and borderline cloying. I played with FA Meringue to help elevate the sweetness and tease the danish out of hiding but it ended up overemphasizing the richer aspects to the point of being cloying or simply not adding enough punch to the pot.
FA Torrone was the one I wanted to work the most in theory, and perhaps after a steep it would but while I found it delightful at first it quickly started taking things over even at .25%.
I settled on my dwindling supply of FA Lemon Sicily and it finally struck the balance I was looking for. I didn’t think it would make it so much like a cider but I suppose focusing so much on the basket makes for a bit of a forest:trees scenario.
Sweet Cinnamon Apple Raspberry Bakery.
Sweet apple raspberry front notes with flakey cinnamon bakery back notes.
JF Fuji gives the recipe a natural juicy apple taste.
TFA Sweet Raspberry gives the raspberry flavor needed to hit the profile.
TFA Strawberry Ripe gives more overall sweetness and settles in with the sweet raspberry toning down some of the candyness.
CAP Cinnamon Danish Swirl gives the main cinnamon profile and the base layer of the bakery.
CAP Graham Cracker helps boost the cinnamon notes and also adds a nice flakey taste to the profile.
Overall i think it turned out delicious and I shocked myself with how much mixing knowledge I have learned while trying to come up with this recipe.
When I first saw the flavors, I thought oh crap, what am I supposed to do with that. I thought about some of the crazy flavors that I could put together, but in the end I wanted something that would hopefully be delicious. Then I started thinking flavor combinations… What can I put together to make this tasty? Given the constraints of the contest, I know I'm going to do cinnamon strawberry apple something. I started out with the idea of a crisp, but given my limited mixing abilities, I knew there was no way that I could make this work with 3 other flavors. So I started a Google search with strawberry and apple and I came across this Polish pie recipe with meringue. I know, I know we're supposed to think outside the box… and I went Bakery. The pie itself looked DELICIOUS! I ordered in every combination that might work in this recipe, some meringues, pie crusts, butterscotches, caramels, etc… and then I came across Cocoon…hmmm. Plenty of options to start with at any rate. Hey, this will help build my flavor base…right? After multiple a few trials, I think I finally found something that others would also enjoy. Hopefully you'll enjoy this as much as I do.
TLDR - Polish Pie cause I’m a Pollock.
It needs a minimum of 4 day steep to really bring out all the flavors, I prefer a week. I don’t use any of those newfangled steeping methods, but if you do…have at it!
CAP Cinnamon Danish Swirl – I used the 1st ingredient to give the apple cinnamon base I wanted the pie to have. I used it at this % so it gives a nice addition of cinnamon without overpowering the rest.
JF Fuji – This apple gives a nice tart taste and really works well with the other ingredients. I used it at this % and I think it melds nicely at this ratio. Due to the Cocoon, I used a lower percentage so that the apple didn’t overpower the rest
TFA Strawberry Ripe –This is a weaker strawberry so a higher percentage is needed. I just wanted a hint of strawberry instead of an in your face strawberry for the contest.
FA Apple Pie – I preferred this as the crust. You can’t have a pie without some kind of crust. I used it at this % and I think it gives you enough of the pie crust flavor without overshadowing the fruits.
TFA Meringue – This was a harder one. I had to figure out the right amount to add without muting the other flavors but still adding that meringue flavor that makes this pie so special. I used TFA over FA as the TFA was less sweet and gave me more of an eggy taste like a real meringue pie.
FA Cocoon – This was the kicker! This added a touch of the brown sugary caramely flavor that I wanted and a little apple flavor.
Sucralose – I only used .75% here. I think it helps with the sugary feeling you want with a bakery like this, without turning it into a candy.