Brie en Croûte with Cranberries, Nuts and Thyme
Brie en Croûte is a festive French appetizer that is simply perfect for entertaining. Made with store-bought puff pastry, it encases a warm and melty whole wheel of brie, that’s then topped with honey, cranberries, nuts and thyme. Serve it on a platter with fruits and crackers, and be sure to impress your guests! The Recipe This baked brie en Croûte is a great communal appetizer, especially over Winter, when we yearn for warm, comforting bites. I love how this recipe is quick and straightforward to make, yet turns into…
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 (13-oz [370-g]) ready-rolled puff pastry, thawed
- 1 (453 grams) Brie cheese round (at least 6-inches in diameter)
- 2 tbsp (40g) honey
- 1/3 cup (about 50g) dried cranberries
- ¼ cup (about 35g) chopped nuts (hazelnuts, walnuts, almonds and/or pecans)
- 4 sprigs thyme, stemmed
- ¼ tsp freshly ground black pepper
- Egg Wash:1 egg yolk
- 1 tbsp (15ml) milk
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Step 1 - Unwrap your puff pastry and (if needed) roll it out and cut it into a large circle of 12-inch in diameter. Transfer the pastry onto the prepared baking sheet.
- 3
Step 2 - Place the brie in the center of the pastry. Drizzle the top of the cheese with honey and spread it with the back of a spoon. Top with the dried cranberries, chopped nuts and thyme. Season with freshly ground black pepper.
- 4
Step 3 - Fold the edges of the dough towards the center, up over the brie, pleating the dough around as you go. Make sure the top center (where the pastry ends meet) is well sealed. I like to pull the final pleat a little more, so it goes over the brie, to make sure it is well sealed (see photo below).
- 5
Step 4 - Whisk together the milk and the egg yolk. Brush the top and sides of the pastry with the egg wash. Transfer the pastry in the oven (middle rack). Bake for 20 to 25 minutes, or until the pastry is just golden brown. Do not bake the pastry any longer, or the brie may re-harden.
- 6
Let stand for 10-15 minutes, transfer onto a serving platter and serve immediately, with toasts and/or apple wedges.