Brie en Croute

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Brie en Croute Brie en Croute Recipe Courtesy of

Servings: 8
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

1/4 cup brown sugar
1   egg, beaten
1   small (8-ounce) wheel Brie
1 tablespoon unsalted butter
1/2 cup chopped walnuts
1   sheet frozen puff pastry (package comes with 2 sheets)
1/8 teaspoon ground cinnamon
Crackers, for serving





Preheat oven to 375 degrees F.

Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute walnuts in butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are well coated. Place walnuts on top of Brie and sprinkle brown sugar on top of nuts.

Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Show: Paula's Home Cooking
          Watch Paula on Food Network

Publication: Savannah Country Cookbook

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Reader Comments:



By PERNAL FRANKLIN on December 15, 2013


Hi Paula, I have been watching your shows and guest appearances for a long time and really admire you. I keep telling my family that one day I am going to come to Savannah and have coffee with Paula. We have quite a few things in common, one being a former Agoraphobic. Actually in 2005 I was in Atlanta and had there been time I would have come to Savannah. I too raised my children on my own. You are such a pretty lady, good business person and certainly a great cook. Retired now, I am seeking some form of clerical work to do from my home office, guess I am just not ready to quit working altogether LOL can't keep a lady down. Thank you for so many great recipes and fun ideas for the home. I am so happy for you in being on television and doing well after such a rough early life, good comes to those who deserve it. My daughter and son in law have their own business which is all about losing weight using the right foods and getting and keeping well as it is a total life change for some. I have tried to follow their plan but could not keep up with writing everything down I would eat each day so I have devised my own way and am losing with it, I do have a mad love affair with chocolate (my downfall)it doesn't work to say just a little bite LOL. Keep up the great work and one day maybe we will have coffee together, would be so much fun, I feel as I know you already and would bet we would have no problem yaking LOL Judy

By Judy Lokinski on August 08, 2012


This is a great recipe. I add craisins and golden raisins as well with the walnuts. Goes really well!

By Anonymous on March 29, 2012


This was a great appetizer. I made have over added on the cinnamon which made it a sweeter tasting treat. I know some brands of brie make mini wheels, so next time I am making personal baked bries to serve with a glass of wine.

By Elizabeth on January 04, 2012


I can't wait to try this Brie recipe as I just tasted it at a friend's house. Once before I made Brie and the recipe said to keep the rind on the Brie and it was horrible and stringy and uneatable. Paula is saying to remove the rind on her recipe coerrect?

By Annie on December 18, 2011


I was looking to make some different appetizers for Thanksgiving. My friend told me about this and it was a huge hit, as she said it would be... simply delicious and oh so easy to make. Can't wait to make it again.

By Susan on November 25, 2011


Would you please email me some info on your Paula Deen cruises. I would love to go on one to the Caribbean sometime next winter. Thank you.

By Barbara Trebby on November 18, 2011


Didn't understand gathering the edges of the brie. It turned at ok but too soft also the outer layer of the brie are you suppose to take that off and if so how!!!!!!!!! Darlene Wiliams

By Darlene Williams on September 24, 2011


This was impressive looking. The problem was that when I cut into it, there was so much oil! I don't understand how people can eat it up and love it when there is a pile of oil at the bottom of it. What did I do wrong?

By tricia tacquard on May 19, 2011


I know I am not crazy! Well, maybe a little....but I did see a recipe on one of Paula's facebook posts for a brie baked with, I think apricot preserves and maybe a marmalade. Help!!! Friend with 60th birthday coming up and appetizers before the oyster roast and I'm in charge of the appetizers. Can you tell me where I can find the recipe. Have searched under Paula's appetizers and no where to be found. Thank y'all for any help!!!

By Betty Bissett on February 25, 2011


To eat the Brie En Croute, cut into the hot cooked brie and eat the entire piece (rind and all). We love it with sliced pears or apples.

By Libbie Summers, Senior Food Editor for Paula Deen on January 09, 2011


Hey Elizabeth! Leave the rind on the brie.

By Libbie Summers, Senior Food Editor for Paula Deen on January 09, 2011


Do you peel the Brie or leave on hard coating?

By Elizabeth on January 07, 2011


I really want to make this!!...but I have a question. You guys are going to think I am just crazy but how do you eat this? Is it a dip?

By Anonymous on November 04, 2010


This is so good!! I have made it several times. We love it.

By Anonymous on November 02, 2010


Fabulous with wine or cocktails!

By Anonymous on November 02, 2010


This is easy and delicious! I bring it to parties or just anytime we need a quick, but fancy appetizer. I always get compliments on this one!

By Anonymous on May 21, 2010


AWESOME AND ALL GONE!! My daughter has made this for us twice and we love it. the flavors off the brie and nuts with the jam all togather its just awesome!!!

By Anonymous on May 09, 2010


By Anonymous on December 18, 2009


Fantastic and very easy!!! This is very impressive for any kind of gathering! The flavors compliment each other perfectly. You don't have to be a cook to be able to cook this one!

By Sharon on October 21, 2008

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