Sandra This Paula Deen Brie en Croute is a flaky and melty recipe, which is made with creamy brie cheese and buttery puff pastry. It’s the perfect party appetizer, ready in about an hour.
Paula Deen Brie en Croute Ingredients
A simple, elegant list for a show-stopping appetizer.
- 1 sheet frozen puff pastry (from a 17.3 oz package)
- 1 tablespoon unsalted butter
- 1/2 cup chopped walnuts
- 1/4 cup brown sugar
- 1/8 teaspoon ground cinnamon
- 1 small (8 oz) wheel of brie cheese
- 1 large egg, beaten
- Crackers or apple slices, for serving
How To Make Paula Deen Brie en Croute
A step-by-step guide to this incredibly easy and impressive appetizer.
- Prep Oven and Pastry: Preheat your oven to 375°F. Let one sheet of puff pastry thaw on the counter for about 15-20 minutes, until it’s pliable enough to unfold.
- Prepare the Walnut Topping: While the pastry thaws, melt the butter in a saucepan over medium heat. Add the chopped walnuts and sauté for about 5 minutes, until they are golden brown and fragrant. Stir in the cinnamon until the walnuts are well coated.
- Assemble the Brie en Croute: Lay the unfolded puff pastry sheet on a flat surface. Place the wheel of brie in the center. Top the brie with the toasted walnut mixture, then sprinkle the brown sugar evenly over the nuts.
- Wrap and Bake: Gather the edges of the puff pastry up and around the brie, pressing to seal them at the top. Gently squeeze and twist the excess dough at the top and you can tie it with a piece of kitchen twine to secure it. Brush the entire surface of the pastry with the beaten egg. Place the wrapped brie on a cookie sheet and bake for 20 minutes, or until the pastry is a deep golden brown.
Recipe Tips
For a perfect, golden, and non-soggy baked brie every time.
- How to prevent a soggy bottom crust? Ensure your puff pastry is still chilled when you’re working with it. Placing the assembled, unbaked brie on a preheated baking sheet can also help to cook and crisp up the bottom pastry quickly.
- Can I assemble this ahead of time? Yes! This is a perfect make-ahead appetizer. You can assemble the entire Brie en Croute (up to the point of brushing with egg wash), wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Just brush with the egg wash right before it goes into the oven.
- Should I remove the rind from the brie? No, it’s not necessary and not recommended. The rind is completely edible and helps the brie to hold its shape inside the pastry as it bakes, preventing it from melting out completely.
- How to handle puff pastry? The key is to keep it cold. Don’t let it thaw for too long on the counter. It should be pliable but still cool to the touch. If it becomes too soft and sticky, pop it back in the fridge for 15 minutes to firm up.
What To Serve With Brie en Croute
The perfect dippers and accompaniments for this melty masterpiece.
This warm, gooey, baked brie is the ultimate centerpiece for an appetizer spread. It’s fantastic served with:
- Sturdy crackers, like water crackers or multigrain crackers
- Sliced baguette or crostini
- Crisp apple or pear slices
- A side of fig jam or apricot preserves
How To Store Brie en Croute
This appetizer is best enjoyed immediately.
- Best Eaten Fresh: Brie en Croute is at its absolute best when served warm and gooey, straight from the oven.
- Reheat: If you have leftovers, you can store them in the refrigerator. Reheat in a 350°F oven for about 10-15 minutes to re-crisp the pastry and re-melt the cheese.
Paula Deen Brie en Croute Nutrition Facts
An estimated guide per serving.
- Calories: 310 kcal
- Carbohydrates: 20 g
- Protein: 9 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, chopped pecans or sliced almonds would be a wonderful substitute for the walnuts. Be sure to toast them in the butter as directed to bring out their flavor.
This can happen if the pastry got too warm before baking, which causes the butter layers to melt together. It can also happen if your oven wasn’t fully preheated. A hot oven is essential for creating the steam that makes the pastry puff.
Absolutely. A classic and simple alternative is to top the brie with a few spoonfuls of your favorite fruit preserves, like fig, raspberry, or apricot, before wrapping it in the pastry.
Try More Recipes:
- Paula Deen Shrimp Creole Recipe
- Paula Deen Salisbury Steak Recipe
- Paula Deen Foolproof Prime Rib Recipe
Paula Deen Brie en Croute Recipe
Description
An incredibly easy yet elegant appetizer featuring a whole wheel of creamy brie topped with a buttery, cinnamon-spiced walnut and brown sugar mixture, all wrapped in a golden, flaky puff pastry.
Ingredients
Instructions
- Preheat oven to 375°F.
- Melt the butter in a saucepan. Sauté the chopped walnuts for about 5 minutes until golden. Stir in the cinnamon.
- Unfold the thawed puff pastry on a flat surface. Place the brie wheel in the center.
- Top the brie with the toasted walnut mixture, then sprinkle the brown sugar over the nuts.
- Gather the edges of the puff pastry up and over the brie, sealing it at the top.
- Brush the entire surface with the beaten egg.
- Place on a cookie sheet and bake for 20 minutes, until the pastry is deep golden brown.
- Let it rest for a few minutes before serving warm with crackers.
Notes
- Using a store-bought puff pastry makes this impressive appetizer incredibly simple to prepare.
- It is crucial to leave the rind on the brie to help it hold its shape as it melts.
- This can be assembled ahead of time and refrigerated. Brush with egg wash just before baking.
- Serve warm for the ultimate gooey, cheesy experience.
