Baked Brie En Croute with Jam
By Tested and perfected in the Sur La Table kitchen
Baked Brie En Croute with Jam
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
8 servings
- 1 sheet puff pastry, thawed overnight in refrigerator
- 2 heaping tablespoons apricot jam
- 1 wheel of brie (8 ounces)
- 1 egg, beaten
- Finishing sea salt, like Maldon
Baking "en croute" is French for baking delicious foods enclosed in pastry. We love the combination of sweet jam paired with creamy melty brie. The shatteringly crisp contrast of the flaky puff pastry is perfect with the warm savory cheese.
Preheat oven to 400°F if baking immediately, if not, skip this step. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
1. To prepare the brie: To a clean, lightly floured surface place the puff pastry sheet, unfold. Using a rolling pin, lightly roll to close any cracks in the puff pastry. Spoon jam in center of the pastry then set the brie when on the jam. Fold pastry up over the cheese, forming a neat package. Using your hands, gently press the edges of the pastry against the brie to neaten up the sides and pinch the seams of the brie together to seal shut. Trim excess puff pastry and save to create decoration. Create decorations by cutting shapes out with a paring knife or punching out with a cookie cutter.
2. To bake the brie: Place brie bundle seam-side down on parchment and place on the prepared baking sheet. Using a pastry brush, brush the beaten egg over the tops and sides of the brie bundle, if decorating with the pastry scraps, brush those with egg wash and set on top of the wrapped brie, pressing lightly for the decoration to adhere to the pastry. Sprinkle finishing salt overtop. Transfer baking sheet with brie to the preheated oven and bake until the pastry is deeply golden brown, about 20 minutes.
3. To serve: Transfer the baked brie to a serving platter. Serve with crackers, bread, or sliced vegetables. Baked brie is best served warm or at room temperature, set a cheese knife or a triangle server for guests to serve themselves with.
Recipe variations:
Preheat oven to 400°F if baking immediately, if not, skip this step. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
1. To prepare the brie: To a clean, lightly floured surface place the puff pastry sheet, unfold. Using a rolling pin, lightly roll to close any cracks in the puff pastry. Spoon jam in center of the pastry then set the brie when on the jam. Fold pastry up over the cheese, forming a neat package. Using your hands, gently press the edges of the pastry against the brie to neaten up the sides and pinch the seams of the brie together to seal shut. Trim excess puff pastry and save to create decoration. Create decorations by cutting shapes out with a paring knife or punching out with a cookie cutter.
2. To bake the brie: Place brie bundle seam-side down on parchment and place on the prepared baking sheet. Using a pastry brush, brush the beaten egg over the tops and sides of the brie bundle, if decorating with the pastry scraps, brush those with egg wash and set on top of the wrapped brie, pressing lightly for the decoration to adhere to the pastry. Sprinkle finishing salt overtop. Transfer baking sheet with brie to the preheated oven and bake until the pastry is deeply golden brown, about 20 minutes.
3. To serve: Transfer the baked brie to a serving platter. Serve with crackers, bread, or sliced vegetables. Baked brie is best served warm or at room temperature, set a cheese knife or a triangle server for guests to serve themselves with.
Recipe variations:
- Any jam, jelly, or chutney can be used in this recipe.