Flaky Baked Brie En Croute (Brie in Puff Pastry)
If you want to be the hero of the holiday party, brie in puff pastry is what you bring! There is nothing—and I mean nothing—more satisfying than a warm wheel of Brie en Croûte. The secret is the combination of the fig jam and those crunchy pecans; it makes the whole thing feel so much more intentional and chef-y than just plain melted cheese. I love serving it with crisp apple slices and a crusty baguette for the ultimate dipping experience!
Pin Recipe
Servings: 8 servings
Calories: 175kcal
Equipment
Ingredients
- 1 (8oz) sheet of puff pastry, thawed
- 8 oz round of Brie
- ½ cup fig jam or sour cherry jam
- ⅓ cup pecans, toasted and finely chopped
- 1 large egg, lightly beaten
- 2 tsp heavy cream
- Flaky sea salt
- Truffle honey, optional (or regular honey)
- For serving: sliced baguette, crackers, apple slices, or other fruit
Instructions
- Roll out the puff pastry. Preheat an oven to 400°F/205°C. While it’s heating, roll out the sheet of puff pastry either on a lightly floured surface or on a piece of parchment paper until it’s about 11-inches x 11-inches.
- Prep the brie. Use a serrated knife to slice off the top rind. Cover the top of the cheese with ½ cup fig jam (or sour cherry jam), spreading into an even layer. Top with ⅓ cup chopped toasted pecans.
- Wrap in puff pastry. Place the puff pastry directly over the top of the Brie, then carefully flip over and secure the excess pastry by pressing down and sealing. Place the Brie en croute sealed side down on a baking sheet lined with parchment paper.
- Brush with egg wash. In a small bowl, whisk together 1 large egg and 2 tsp heavy cream. Use a paring knife to score the top of the dough with an 'X'. Be careful not to cut all the way through the pastry.
- Bake the Brie in puff pastry. Sprinkle the top with about 1 tsp flaky sea salt, then bake for 25-35 minutes, rotating the sheet pan halfway through cook time, or until the puff pastry is golden brown.
- Optional, broiling: You definitely don’t need to do this, but you can get the puff pastry a little darker by broiling under high heat for 2 minutes. Keep a close eye on it so it doesn’t burn!
- Rest, then serve. Allow the Brie to cool for 10-15 minutes before serving. If you like, drizzle with truffle honey (or regular honey). Recommended for serving: baguette, crackers, apple slices, or other fruit!
Notes
- Brie: Use a triple-cream Brie for best melt and flavor.
- Scaling: Recipe uses an 8 oz round but can be doubled for a 16 oz (1 lb) Brie.
- Make ahead: Assemble up to 24 hours ahead; wrap tightly and refrigerate. Do not brush with egg wash until baking. Let sit at room temperature 30 minutes before baking.
- Freeze: Assemble and freeze for up to 3 months. Brush with egg wash before baking and add about 5 minutes to the cook time.
- Rind: Removing the top rind is optional (it’s edible), but doing so creates a meltier center.
Nutrition
Calories: 175kcal | Carbohydrates: 10g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 50mg | Sodium: 191mg | Potassium: 80mg | Fiber: 1g | Sugar: 7g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 0.4mg
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