Brie en Croute


Watch this elegant, sure-to-impress appetizer disappear at your next party as creamy Brie, topped with almonds and parsley, oozes out of its flaky pastry crust.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 20 minutes
  • Stand: 45 minutes
  • Serves: 12
1 star 2 star 3 star 4 star 5 star
4 50



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 egg

  • 1 tbsp. water

  • 1/4 cup toasted sliced almonds (optional)

  • 1/4 cup chopped fresh parsley

  • 1 lb. Brie cheese round

  • 1 box (13 ounces) Pepperidge Farm® Cracker Favorites


  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle.  Sprinkle the almonds and parsley in the center of the circle.  Top with the cheese.  Brush the edge of the circle with the egg mixture. Fold the pastry up over the cheese to cover.  Trim the excess pastry and press to seal.  Brush the seam with the egg mixture.  Place seam-side down onto the baking sheet. Decorate the top with pastry scraps, if desired.  Brush with the egg mixture.

  3. Bake for 20 minutes or until the pastry is golden brown.  Let stand for 45 minutes.  Serve with the crackers.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.

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Submitted by:
Sally B.
Date: 12/13/2005

4 star rating

"I made this appetizer for my sister's party. It was the hit of the party. So elegant, yet so simple. A winner."

Submitted by:
Rosette G.
Date: 12/18/2005

4 star rating

"My family love this Brie en Croute. As soon as I serve it, it disappears in no time. It's a great recipe!"

Submitted by:
Zoe R.
Date: 5/31/2006

4 star rating


Submitted by:
Phyllis P.
Date: 10/19/2007

4 star rating

"I have made several recipes similar, but this one is # 1 in my book! It's turned into a regular appetizer and it's not just saved for special occasions!"

Submitted by:
Nancy S.
Date: 4/3/2008

4 star rating

"I took this dish to a neighborhood event during the Christmas holidays. I made it with cranberries and almonds. My neighbors now beg for me to bring this appetizer to every event!! It's delicious, makes a beautiful presentation, and easy to make! A real crowd pleaser!"

Submitted by:
Julie Ann W.
Date: 2/6/2011

4 star rating

"Beautiful and delicious! We sauteed mushrooms in butter and added them to the cheese before baking. Love Puff Pastry by Pepperidge Farm!"

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