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

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Puff Pastry Sheets(1 sheet), thawed
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup toasted sliced almonds(optional)
  • 1/4 cup chopped fresh parsley
  • 1 pound Brie cheese round
  • 1 box (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 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.

  4. How to Thaw? Thaw time may vary.  Pastry should unfold easily but still be cold after thawing.  At room temperature, thaw unwrapped pastry for no more than 40 minutes.  In the microwave, wrap pastry in paper towel and microwave on HIGH for 15 seconds, then turn it over and microwave for another 15 seconds.  If it doesn’t unfold easily, microwave for another 5 seconds on each side.

Wrapped Recipe

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.

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