Brie en Croute

Golden, flaky puff pastry wrapped around warm, melty brie and sweet fig jam. This brie en croute is the ultimate crowd-pleasing appetizer that looks impressive but takes just minutes to put together. Perfect for holiday entertaining, date nights and dinner parties.

Course Appetizer, Cheese, Starter

Cuisine French

Keyword Baked Brie, baked brie in puff pastry, Brie en croute, Brie en croute with fig jam

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 255kcal

Author Alida Ryder

Ingredients

16 oz (450g) whole wheel of brie anything between 13-16oz (300-500g) works well for a crowd.
9 oz (250g) sheet puff pastry thawed
2 tbsp fig jam
1 egg beaten

Instructions

Roll your sheet of thawed puff pastry out into a square big enough to cover the pastry. Do this on a lightly floured surface to prevent any sticking.
Add two tablespoons of fig jam and spread into a circle the size of the wheel of brie.
Add the brie on top of the jam then bring all the corners in, sealing them well by pinching them together. This is critical to prevent leaking once the brie is baked.
At this point you can freeze the entire thing on a parchment-lined baking sheet until firm then wrap well or go ahead and bake immediately. See make-ahead instructions below.
Preheat the oven to 350°F/180°C.
Place the brie en croute on a baking sheet or dish lined with parchment paper and brush the entire surface with beaten egg (egg wash).
Place in the preheated oven and allow to bake for 20-25 minutes until the puff pastry is golden brown and the cheese is completely melted (check with a sharp knife inserted into the cheese - if it's soft, the cheese should be melted).
Remove from the oven and allow to rest for 10 minutes before slicing to prevent the cheese from melting all over the place.
Serve with bread or crackers of your choice.

Notes

Make-ahead instructions:

Fridge: Assemble the brie en croute then wrap in plastic wrap and keep in the fridge for 24 hours before baking.
Freezer: Place the brie in pastry on a plate or dish lined with parchment paper and freeze until solid. Wrap in a layer of plastic wrap and foil and keep in the freezer for up to a month. Bake for an extra 10-15 minute until the cheese is soft. If you see the pastry is becoming too dark, loosely cover with foil for the last 10 minutes of baking to ensure the cheese is fully melted.

Nutrition