Brie en Croute


  • Pin It
  • print
  • email to a friend
Brie en Croute Brie en Croute Recipe Courtesy of

54321 Based on 18 Reviews

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

Directions

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

You May Also Like These Recipes:

Fried Sardines View Now

Chicken Salad Sliders View Now

Oysters in the Patty Shell View Now

You May Also Like These Articles:

Leave a Comment

Reader Comments:

54321

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

54321

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

54321

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

54321

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

54321

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

43211

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

32121

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

54321

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

54321

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 08, 2011

54321

Hey Elizabeth! Leave the rind on the brie.

By Libbie Summers, Senior Food Editor for Paula Deen on January 08, 2011

54321

Do you peel the Brie or leave on hard coating?

By Elizabeth on January 07, 2011

54321

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

54321

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

By Anonymous on November 02, 2010

54321

Fabulous with wine or cocktails!

By Anonymous on November 02, 2010

54321

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

54321

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

54321

By Anonymous on December 18, 2009

43211

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

My Recipe Box |

Connect with Paula

Paula's Upcoming Schedule

  • January 4: Bobby Deen’s new show, Not My Mama’s Meals, premieres

    Watch Bobby’ Deen’s brand new show,“Not My Mama’s Meals”, on the Cooking Channel every Wednesday at 9 PM ET. Follow Bobby on Twitter: @BobbyDeen

  • May 21: The Chew

    Paula will launch a week of cooking around America on ABC’s “The Chew.” Check local listings for time and channel.

  • June 5: Deen Family Book Signing

    Join Paula and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.

  • June 15: American Red Cross Blood Drive in Savannah

    This time, the drive will be held at three locations:  The Lady and Sons and the Inn at Ellis Square from 9am-5pm and Uncle Bubba’s Oyster House from 12pm-5pm. Please visit redcrossblood.org and use the sponsor code “butter”, or call 1-800-REDCROSS (1-800-733-2767) to make an appointment.  Each presenting donor will receive a limited edition apron signed by Paula Deen; a $40 gift card to be redeemed at Lady and Sons, Uncle Bubba’s, or Paula Deen Retail Store good from 06/15 through 06/17 only; and Lady and Sons signature gooey butter cakes in the canteen.

  • August 7: Deen Family Book Signing

    Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.

  • August 14: Deen Family Book Signing

    Join Paula, Bobby and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.

  • View Paula's Full Schedule

Recent Shows & Recipes

image