Brie en Croute – oozy cheese in a crispy buttery crust – I had you at oozy!
It’s critical, during the holidays, to have one show-stopping snack up your sleeve for entertaining. A round of brie makes serving hors d’oeuvres effortless. It’s creamy texture is delicious warm or cold and compliments sweet or savoury condiments. Try it cold with a little hot pepper jelly spooned over the top served with crusty baguette. Or warm it quickly in the microwave for 30 second intervals until it feels soft and warm to the touch them cover it with your favourite chutney and a selection of crackers. There won’t be a scrap left for even a mouse!
If you want to take it to the next level, this puff pastry wrapped brie is a perfect dish to serve to knock your family and friend’s socks off! Being able to purchase good quality puff pastry takes all the mystery out of the “en croute” – in crust. Have a couple of packages on stand-by just in case a few guests pop over unexpectedly. Once the pastry is defrosted, it’s ready in no time. Happy Entertaining!
Brie En Croute
Preheat oven to 375* F.
- 1 sheet frozen puff pastry, pre-packaged
- ½ cup marmalade
- ¼ cup pomegranate seeds
- 1 (8-ounce) wheel Brie
- 1 egg, beaten
- Baguette, sliced thin for serving
- Kitchen twine
- Defrost puff pastry according to manufacturer’s instructions.
- Place the marmalade on top of the Brie and sprinkle with the pomegranate seeds.
- Line a baking sheet with parchment paper.
- Lay the puff pastry out on line baking sheet.
- Place the brie in the center of the pastry.
- Gather up the edges of the pastry, pressing around the brie and gather at the top.
- Gently squeeze together the excess dough and tie together with a piece of kitchen twine.
- Brush the beaten egg over top and side of Brie.
- Place baking sheet in oven and bake for 25 – 30 minutes until pastry is puffed and golden brown.
- Remove from oven and allow to cool for at least 10 minutes.
- Serve with sliced baguette.
THE LOVE: If the puff pastry you use isn’t already rolled out thin, make sure to do that so you don’t end up with uncooked pasty dough on the bottom. You want the bottom crust as crispy as the top.
Thanks for reading.