Brie En Croute with brie cheese, apricots, and nuts baked in a golden flaky puff pastry. It’s an impressive appetizer your guests would be lining up for seconds!
It’s been six months since I decided to quit my job at a skilled nursing facility and blog full-time. I can’t believe I’m going to say this but I sometimes miss going to work! I love food blogging and won’t trade it for any known career in this world but I do miss the company of old friends and the daily challenges of my old position especially now that the holidays are just around the corner.
This time last year, I was already knee-deep in planning our residents’ Thanksgiving luncheon and Christmas dinner. This was a part of my job I enjoyed the most, it was always super fun figuring out a party menu that will wow a large crowd.
Although planning the party menu was super fun, making it happen was another story. Preparing a grand feast for 100-plus guests is no easy feat and I would have been running around like a mad woman if not for Pepperidge Farm® Puff Pastry we kept a good stock of. Puff Pastry sheets are so easy, convenient, and versatile to use, we could pull together a whole line of sweet and savory treats for our special events quickly and deliciously!
Although these said sweet and savory treats never failed to impress, our yearly tradition of Brie en Croute was what drew the most oohs and aahs. There’s just something about this golden beauty surrounded by assorted crackers and fresh fruits that ring in the festive mood of the season.
The best part is, Brie en Croute is a versatile dish you can easily switch up with various flavors. I opted for a “dessert” version this time around, using apricot jam, dried cranberries, dried apricots and candied walnuts, but possible add-ins are practically endless! Here are a few suggestions:
- Swap the apricot preserves with your choice of jams, chutneys, honey or even brown sugar. Fig jam is one of my favorites! I’ve also tried Jalapeno jelly and the combination of sweet, spicy, creamy and crunchy is out of this world!
- Again, play around with different types of fruits and nuts. Dried cherries, pineapples, apples, candied ginger, almond slivers, and/or glazed or roasted walnuts would work beautifully. Soak the dried fruits in red wine, if you like, for another layer of yum.
- Use roasted garlic and chopped black olives for a savory version.
- Experiment with pesto, sun-dried tomatoes, tapenade and/or fresh herbs such as rosemary and basil.
- Try Caramelized onions and roasted mushrooms. Sooo good!
Pepperidge Farm® Puff Pastry is indeed the perfect option for any entertaining occasion during this holiday season. Make sure to check out their website for hundreds of recipes and ideas for all your celebrations.
Brie En Croute is an elegant and impressive holiday centerpiece you can make easily and deliciously. With a rich and creamy brie cheese encased in a light, airy, and golden flaky crust, your guests would be lining up for seconds!
- 1 egg
- 1 tablespoon water
- 1 Pepperidge Farm Puff Pastry sheet
- 2 tablespoons Apricot preserves
- 2 tablespoons dried cranberries
- 2 tablespoons dried apricots, chopped
- 2 tablespoons honey-glazed pecans, chopped
- 8 ounces Brie cheese wheel
In a small bowl, combine egg and water. Whisk together until frothy. Set aside.
Thaw puff pastry at room temperature for about 30 to 40 minutes or until it's easy to unfold and handle.
With a rolling pin, roll out pastry sheet to about 1/8-inch thick.
With a pizza cutter, cut into a round shape of about 6-in diameter, saving the pastry scraps to make leaves.
Spread the preserves on the pastry into a circle at about 1/2-inch larger than the cheese.
Sprinkle dried cranberries, dried apricots, and pecans.
Place the cheese in the center of the pastry over the filling. Gather the pastry and the fold up over the cheese to cover.
Press the seams to seal and brush with egg wash.
Place the brie en croute seam-side down on a parchment-lined baking sheet. Decorate with the pastry scraps and gently brush with the egg mixture.
Refrigerate for about 10 to 15 minutes. Bake in a 400 F oven for about 25 to 30 minutes or until the pastry is golden brown. If the outside is browning before the pastry is cooked through, move baking sheet to the lower third of the oven.
Let stand for about 10 minutes before cutting. Serve with the assorted crackers and fresh fruit.