Holiday Brie en Croute

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 egg
  • 1 tablespoon water
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1/2 cup {product} or seedless raspberry jam
  • 1/3 cup sweetened dried cranberries
  • 1/4 cup toasted sliced almonds
  • 1 (13- to 16-ounce) Brie cheese round
  • 1 package (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.

  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 in a circle about 1/2-inch larger than the cheese. 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.

Wrapped Recipe

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