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Brie En Croute

The combination of warm, creamy Brie encased in a flaky puff pastry crust with sweet jam sets a rich, refined tone for any cold-weather feast. We love this cheese plate centerpiece because, while it's certainly impressive, it could hardly be easier to prepare.
photo by Carl Tremblay

Brie En Croute

Main ingredient


Pairs well with


Cook time

1 hour

Serving size

8 servings


  • 1 (9.5 by 9-inch) sheet frozen puff pastry, thawed
  • 1 large egg, lightly beaten
  • 1 (8-ounce) wheel firm Brie cheese
  • 1/4 cup fig, apricot, or cranberry jam

Quick Tip

A quick stint in the freezer before baking ensured just the right consistency at serving time: soft and melted but not oily or runny. To thaw frozen puff pastry, allow it to sit either in the refrigerator for 24 hours or on the counter for 30-60 minutes. It is best to use a firm, fairly unripe Brie for this recipe. Serve with crackers

Recipe Preparation

  1. Roll puff pastry into 12-inch square on lightly floured counter. Using 0-inch round plate (or pie plate) as guide, trim pastry into 9-inch circle with paring knife. Brush edges lightly with beats egg. Place Brie in Center of pastry circle and was in pastry, lifting pastry up over cheese, pleating it at even intervals, and leaving opening in center where Brie is exposed. Press pleated edge of pastry up to form rim. Brush exterior of pastry with beaten egg.
  2. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Transfer Brie to prepared baking sheet and freeze for 20 minutes. Bake cheese until exterior is deep golden brown, 20 to 25 minutes.
  3. Transfer cheese to wire rack. Spoon jam into exposed center of Brie and let cool for about 30 minutes before serving.

Instruction Notes

Make ahead: Unbaked Brie can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours.

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