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Holiday Brie en Croute

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This pastry-wrapped soft cheese, topped with cranberries, apricots and almonds, is great for the holidays but it's so good, you'll want to serve it year-round.

  • 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 95

Recipe

Ingredients

  • 1 egg

  • 1 tbsp. water

  • 2 tbsp. all-purpose flour

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

  • 1/2 cup apricot preserves or seedless raspberry jam

  • 1/3 cup dried cranberries

  • 1/4 cup toasted sliced almonds

  • 1 (13- to 16-ounce) Brie cheese round

  • 1 pkg. (13 ounces) Pepperidge Farm® Cracker Favorites

Directions

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

  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. 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 a baking sheet. Decorate with the 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.

  4. Flavor Variation: For Brie en Croute Provençal, omit the preserves, cranberries and almonds.  Stir 1/4 cup diced jarred sun-dried tomatoes, 2 tablespoons olive tapenade and 2 tablespoons toasted pine nuts in a small bowl.  Spoon the mixture in the center of the pastry sheet.  Top with the cheese and proceed as directed above.

Watch a how-to demonstration of this recipe technique.

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

Tip

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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Additional comments & ratings
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Submitted by:
C C.
Date: 1/29/2006

5 star rating

"Everyone loves this appetizer when I fixed it over Christmas."

Submitted by:
Denise W.
Date: 11/15/2006

4 star rating

"Everyone loves the fruit and brie together, but the puff pastry adds just the right warm holiday twist to it. The puff pastry keeps the brie warmer longer."

Submitted by:
Dawn R.
Date: 1/25/2007

4 star rating

"I loved this recipe! I also tried this with a cranberry chutney. Yummmmm!!"

Submitted by:
Paula T.
Date: 2/13/2007

4 star rating

"GREAT TASTE! Elegant and easy! Wonderful for the holidays!"

Submitted by:
Theresa C.
Date: 11/3/2007

4 star rating

"It's a totally impressive appetizer to make. Your friends are "wowed""

Submitted by:
Patricia S.
Date: 11/25/2007

4 star rating

"I used a 2.2 lb brie from, so I had to use both sheets of puff pastry. I couldn't make it as pretty as in the picture but the taste was "WOW!" It was consumed. It is my new favorite signature dish."

Submitted by:
Cherry J.
Date: 12/12/2007

4 star rating

"I used cherry preserves and almonds. Everybody loved it. I did not use the cranberries because of the cherries in the preserves."

Submitted by:
Jan F.
Date: 1/12/2008

4 star rating

"Always a hit! I keep this recipe right in my favorites file since someone always wants a copy!"

Submitted by:
Virginia B.
Date: 11/8/2008

4 star rating

"I loved this recipe and it's easy to prepare and the presentation is nice."

Submitted by:
Debra F.
Date: 11/29/2008

4 star rating

"I like the new, updated recipe that uses toasted pecans and chopped fresh rosemary much better, it's a nicer contrast of flavors. I like to use a large brie cheese and therefore both sheets of pastry are needed."

Submitted by:
Denise M.
Date: 12/3/2008

4 star rating

"Everyone loved this one. I made it for Thanksgiving and it was a huge hit."

Submitted by:
Lee C.
Date: 12/11/2008

4 star rating

"Making another. THE BEST!"

Submitted by:
Heather B.
Date: 1/18/2009

4 star rating

"A fast, easy, in-your-back-pocket go-to recipe for a party appetizer. It was delicious and it disappeared fast!"

Submitted by:
Eva G.
Date: 1/6/2011

4 star rating

"Great recipe and lots of compliments, too. I've made it with Gouda cheese and it equally as good."

Submitted by:
La Wanda W.
Date: 11/17/2009

4 star rating

"I made this for my co-workers and they loved it. I've given out at least three copies of this recipe."

Submitted by:
Judy S.
Date: 11/13/2009

5 star rating

"Great recipe. Very tasty"

Submitted by:
Wchadwick R.
Date: 11/7/2010

4 star rating

"A definite winner! I have had only a few problems with getting a proper "thickness" of the pastry in the preparation phase. If rolled out too thin, the filling will definitely cook through the pastry while in the oven. Overall, this item made a GREAT cornerstone on my appetizer table!"

Submitted by:
Terry M.
Date: 12/22/2010

4 star rating

"A wonderful recipe to share with my family at such a joyous blessed holiday. Very easy to make and enjoyed by all that celebrated with us. Thank you for sharing this recipe with us"

Submitted by:
Peggy R.
Date: 12/11/2010

4 star rating

"Took it to a dinner party everyone loved it."

Submitted by:
Diane T.
Date: 12/13/2010

4 star rating

"I've made this the past two years, it's always a treat for the holidays!"

Submitted by:
Homero S.
Date: 12/23/2011

4 star rating

"No comments at this time, until I make it again."

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