Homemade for the Holidays: Brie en Croute

December 6, 2012

For Day 3, please welcome Amy from Chew Out Loud. I love the variety of recipes from Amy’s site. It’s filled with recognizable things but with a little twist and additions like sweet potatos or smoked bacon or garlic butter. I like her suggestions on sneaking extra veggies into her dishes too. On my short list are: Sweet Potato Cinnamon Muffins with Brown Sugar, Honey Mustard Chicken with Curry, Easy Cheesy Ravioli Bake, BBQ Chicken with Smoked Bacon Pizza, Mint Chocolate Ice Cream Bon Bons and Brownie Peanut Butter Cups. Here is Homemade for the Holidays with Amy.

Ready or not, here it comes! December is suddenly upon us and holiday season is absolutely in full swing. The ongoing festivities bring a cheerful warmth to the chilly air, even for self-proclaimed cold wimps as myself. Each weekend, we’re observing cars galore parked in driveways of homes, signaling a jolly party within. Our own family has had a merry time hosting a couple of recent dinner parties, and are planning a few more celebrations before year’s end.

In honor of this magical season, I’m showing off the delectable Brie en croute that’s popular on my dinner party menu. Cute, isn’t it? Some of the best things do come in little packages. This adorable appetizer is gigantic on flavor, and will take the edge off those ravenous tummies while your family/friends wait for dinner to be served. Beware of this phenomenal appetizer’s capacity to steal the show. Definitely be forewarned that the recipe will be highly requested. Either that, or you’ll be asked to make it yourself every year thereafter.

Brie en croute. It’s pronounced on-kroot, with gutteral and nasal-ish french accent. Don’t forget to roll the “r.” Keep repeating just for fun, oui? In French, “en croute” literally means “on the way.” That is indeed the sweet secret of this appetizer. On the outside, it looks like some kind of rotund pastry thingy amidst crackers. Oh, but once it is sliced into… that is the big reveal. The good stuff is indeed on the way.

The first slice into the buttery, flaky pastry exterior reveals the warm brie cheese lying just beneath the surface. Resting on top of the silky brie cheese is a gorgeous layer of toasted pecans and sweet raspberry preserves. We love how flexible this brie en croute is; select your favorite nut and fruit mixture to top the brie off with. Almost any combination will result in a fabulous treat.

My favorite part about brie en croute? It is unbelievably easy to pull off. It’s quickly assembled ahead of time, to be baked up right before you need it. Just try to let it cool off a bit before digging in, if you can wait. It’s awesome to have on the menu, whether you’re the host or the guest. Or present it as a hostess gift so the recipient can bake it up when she needs a mouth-watering treat. Enjoy, and Happy December!

Brie en Croute

10 servings

Recipe from Amy of chew out loud at chewoutloud.com

Ingredients

  • • 1 sheet frozen puff pastry
  • • 1 whole wheel Brie, 8 oz
  • • 1/4 cup raspberry preserves (or other fruit)
  • • 1/4 cup pecans, toasted and chopped
  • • 1 beaten egg
  • • turbinado (or coarse) sugar for garnish
  • • assorted crackers for serving alongside

Instructions

  1. Defrost puff pastry about 15 minutes and unfold. Preheat oven to 375F and set rack in middle.
  2. Lay puff pastry sheet out on flat surface and roll out just a little bit if needed to cover entire Brie.
  3. Place Brie in center of the pastry. Gently pull up edges of pastry, wrapping the Brie completely, and gather pastry edges at the top.
  4. Secure the gathered dough at top with kitchen twine. Double check that none of the Brie is exposed, carefully sealing the dough on all sides.
  5. Brush the beaten egg all over top and sides of pastry.
  6. Sprinkle with turbinado sugar.
  7. Place Brie on parchment paper on cookie sheet. Bake 20 minutes or until pastry is a nice golden brown.
  8. Allow to cool at least 15 minutes before serving.
  9. Serve with assorted crackers.

Notes

Baked brie should cool a bit before serving, to allow it to regain a bit of shape. Otherwise, it will be too melted and spill out. Also, you can use extra puff pastry to make cut-outs for exterior design, if you're going for an ultra special presentation.

http://www.thisheArtofmineblog.com/2012/12/06/homemade-for-the-holidays-brie-en-croute/

Thanks Amy!

Check out the rest of Amy’s goodness at Chew Out Loud.

Take care.

Find more Homemade for the Holidays here.

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Amy Christie

Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.

{ 1 comment… read it below or add one }

Miss Lindsey D December 6, 2012 at 12:53pm

Love this recipe I’ve been wanting to make this for years but always seem to forget about it at the times when it would be appropriate to make it. Just printed this great recipe to hang on the fridge it will be the perfect late snack on Christmas Eve with a little champagne!

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