Want to impress your friends and family and go above and beyond the old cheese and crackers? You can by making this Brie en Croute appetizer for your next get-together or party.
It is deceivingly simple but looks like you spent a good portion of your day making this delicious delight!
I saw the recipe on the box of the Pepperidge Farm puff pastry and changed it a bit – making it even easier to prepare.
Fancy Brie en Croute
1 sheet of puff pastry (the Pepperidge Farm box includes two sheets)
¼ cup dried cranberries
¼ cup chopped nuts of your choice
2 T honey
1T dried herbs such as rosemary or herbs de Provence
1 small round (about 4” diameter) Brie cheese
1 egg, beaten
Thaw pastry sheet at room temperature for about 40 minutes.
Preheat oven to 400 degrees.
Unfold pastry sheet on lightly-floured surface. Lightly roll it out if necessary. Cut it into a circle, taking off about an inch of pastry from all sides. Keep the remnant pastry pieces.
Cut a piece of parchment paper and place it on a cookie sheet. Place the big pastry sheet on the parchment. Sprinkle the cranberries, nuts, honey and herbs in the middle. Place the piece of Brie on top of this mixture.
In a rotating fashion, “wrap” the piece of Brie with the pastry, covering it completely. Flip the pastry-covered Brie over on the cookie sheet so it is seam side down. Cut out some flowers or petals or design of your choice from the pastry remnants.
Using a pastry brush, brush lightly with egg mixture (don’t allow the egg to pool at the bottom of the sheet). Use the egg mixture to “glue” the decorative pieces onto the top, then brush them. You will have extra egg leftover.
Bake at 400 degrees for 20-25 minutes. Pastry should be a golden brown.
Let rest for 10 minutes before serving. Enjoy!
Editor's Note: This article was originally published on April 23, 2011.