Is there anything more indulgent than a baked brie? You may also call it by its French moniker, Brie en Croute. The puffy, crispy layers of puff pastry encasing warm, gooey triple-cream cheese is #holidayappetizergoals. Usually, I use cranberry sauce, but I gave this Brie en Croute / Baked Brie with Pepper Jelly a little Southern twist. Pepper jelly is exactly what it sounds like: a jelly made out of peppers, both mild and hot. It’s delicious. A sweet and spicy starter served with cream cheese and crackers (or if you’re feeling fancy, some goat cheese).
How to Make Baked Brie
This four-ingredient Brie en Croute / Baked Brie with Pepper Jelly appetizer is incredibly easy to prepare. It’s simply a matter of rolling out a thawed sheet of frozen puff pastry, placing the cheese in the middle, spooning a few tablespoons of your favorite jam or preserves on top, and folding the pastry over into a neat little package. Brushed with an egg wash, this Baked Brie bakes up into crispy, buttery deliciousness in about thirty minutes.
What not to do
One word of caution: don’t cut the rind off in an effort to make it “gooier.” It will result in a Brie explosion (I learned this the hard way). It sounds like a good idea. The cleanup isn’t fun. This Baked Brie is gooey enough with the rind of the Brie intact.
Other filling ideas
One of the fantastic things about this baked brie recipe is its versatility. You could use any sweet or savory jam: fig, apricot, and cranberry sauce have been successes in the past. Alternatively, you could drizzle some honey over the finished baked brie and scatter on some chopped, toasted pecans. The options are endless. Customize it to your taste.
I really like the sweet and savory element here with the pepper jelly. Other savory filling ideas are mushroom or olive tapenade, bacon and onion jam, or finely chopped walnuts or pecans.
Brie en Croute / Baked Brie with Pepper Jelly
Delicious and gooey, this baked brie/brie en croute is the perfect appetizer for a Southern holiday.
Ingredients
Ingredients
- 1 sheet puff pastry thawed
- 1 wheel Brie cheese 8 to 12 ounces, 5- to 7-inch diameter
- 1 egg large, beaten
- 3 tablespoons pepper jelly red or green
- Baguette slices or crackers to serve
Instructions
Instructions
-
Warm the oven to 400°F: Place an oven rack in the middle position.
-
Line a baking sheet with parchment and set aside, or bake your brie in a pie plate.
-
Dust your counter with a small amount of flour and unwrap your puff pastry and place it on the counter. Rub your rolling pin with a little flour and roll the puff pastry until you have a large rectangle.
-
Place the round of brie in the middle of the pastry.
-
Top with pepper jelly.
-
Fold the corners over the brie, forming a neat package.
-
With a pastry brush or a paper towel, lightly moisten the edges of the puff pastry with the beaten egg and use your hand to gently press the edges against the brie and neaten up the sides.
-
Transfer the wrapped brie to the baking sheet or pie plate.
-
Brush the pastry all over with the beaten egg, making sure to coat the sides and folds but don't let the egg puddle underneath.
-
Bake the brie until the pastry is deep golden-brown, 35 to 40 minutes.
-
Allow to cool 5 to 10 minutes. Don't cut into it too early– it will be molten hot.
-
Use the parchment paper to transfer the brie to a serving plate.
-
If you baked it in a pie plate, serve straight from the plate. Make sure it isn't still too hot.
-
Arrange sliced baguette or crackers around the brie and serve while still warm.
Pin it here:
