Baked brie en croute

And start

Directions and hand modeling by Katherine, photos by Greg

This is such a crowd pleaser and so simple. I started making it years ago after seeing Martha Stewart do it on a show. I follow her technique right down to making leaves with a pizza cutter from the leftover puff pastry. We stick with the topping she used, about a quarter cup brown sugar — it caramelizes as it bakes — and the same amount of chopped pecans. (I never measure anymore.) But the possibilities are endless, onion marmalade, mango chutney, walnuts and dried cranberries…

Here’s what you’ll need:

  • 2 sheets puff pastry defrosted (or the homemade equivalent)
  • small round of brie
  • topping of choice
  • 1 egg yolk whisked with about a teaspoon of cream

Make sure those are perfect 90 degree angles

Pack brown sugar and pecans on top of brie. Place on one sheet of puff pastry. Using a pizza cutter, cut the puff pastry down to size. You’ll just need enough pastry to fold around, but not cover the brie. Like so:

Make sure the cheese is centered in the dough

Cut the second sheet of pastry to size.

A rough oval is OK but using a protractor is suggested

You’ll just need enough to cover the top and tuck under and around your basket of brie.

Blankie time

Fold everything in and make sure there’s nowhere the brie can leak. Place on a parchment lined baking sheet.

All tucked together

Now to turn those scraps into leaves. Cut them into your best tear-shaped leaves. Use the cutter to draw a line down the center. Then draw radiating lines out. Hmm, just look:

Don't press too hard when scoring the leaves

Roll any scraps up like so:

Like little jelly rolls

Arrange the leaves around the entire circle and place the rolled up scraps in the center. (I think they look like roses, tasty, tasty roses.)

Looks all done

Brush the egg mixture over the pastry using a pastry brush.

Oops one more thing to do before baking

Refrigerate overnight or for at least four hours. Bake at 400 for about 20 minutes or until golden brown. Serve warm with apple, pear or mango slices or a toasted baguette.

Garnished and ready to eat

I couldn’t find the video I recall on YouTube, but this is so much better. I have this sweater in green. Wait, vanilla is burgundy?

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, How to, Recipes and tagged , , , , . Bookmark the permalink.

144 Responses to Baked brie en croute

  1. JamieAnne says:

    This looks great Greg and Katherine!

  2. BrainRants says:

    The leaves and flowers to me only are obstacles to the warm, gooey happy inside. But I can tell they’d work in certain situations.

  3. rutheh says:

    What a team!! Just beautiful. Appreciate the sequence of photos. Going to go and check out the video now before bed.

  4. ChgoJohn says:

    What coincidence! I just pulled a variation of this last night at Zia’s. Not to worry. Comparatively speaking, mine is the ugly step-sister to your creation. Yours is simply beautiful, right down to the scored leaves. I can just hear the oohs and aahs of your guests, and rightly so.

    • katherine says:

      We do get a lot of requests for the recipe and even our friends who aren’t foodies like to make it. It just looks so impressive, but is super easy.

  5. nrhatch says:

    I love baked brie . . . warm and creamy on crackers and fruit. Yum!

    • katherine says:

      It’s one of our favorites, but we only make it when we have guests coming over. Once we made one and had about 20 people, I swear it was gone in 10 minutes. We should’ve made two!

  6. spree says:

    Well, how pretty is that! You’re invited to our next party – sure hope you can make it! : ) (Great job on the photos too.) thanks for great post.

  7. Kristy says:

    Wow! I never knew that I could find brie so appetizing. I was just over at Kelly’s (Inspired Edibles) and her pea soup was enough to get me to think about eating peas again. Now you’ve got me considering giving brie another go too. Not to mention – you know how I feel about pie crusts. So I do have one question – what’s the best way to serve this? Slice and serve?

    • katherine says:

      I just slice it with a pie server and serve it with fruit and sometimes baguette. Crackers are good too, but you don’t need more starch.

      • Kristy says:

        Alright so now that I’m sort of hooked on brie after sampling some with Miss A at the store…your’s is next. I made John’s last weekend. It was gone within 10 minutes. So for Christmas I think I’m going to make this one and John’s. πŸ™‚ Not sure I’ll be able to pull off those fancy roses though.

      • Oh no, I was just teasing about you picking John’s over ours! A taste test against John’s, uh oh. I mean game on!

  8. A_Boleyn says:

    How pretty. I’d definitely want to come to your place and see this on the appetizer table with some white wine/champagne. What do you drink with this? I think I’ve seen it with marmalade on top.

    • katherine says:

      That’s funny you asked. We’ve never paired it with anything because we always serve it at parties and people are just drinking white or red or whatever cocktail. In a smaller setting, a riesling, sparkling wine or gerwurztraminer would work well with it as an appetizer. Tawny port would be great if you served it as dessert. I think it’d depend also on what topping you chose, I was thinking of what went with our sweet topping.

  9. Zo Zhou says:

    Wow, just when I thought it couldn’t get more legendary, you added pastry roses and leaves. Dang.

  10. Great instructions and it is beautiful!

  11. One of my favorite things! Beautiful job!

  12. Katherine you should go into hand modeling. Seriously.. wonderful job. I love how this Baked brie came out. It really looks delicious and amazing. And I had no idea Snoop Dogg was on the Martha Stewart show lol. I LOVE this video. Gotta save this

  13. Tandy says:

    that looks so pretty! I love your measuring cups πŸ™‚

  14. Oh wonders! We often have a cheese and charcuterie board for dinner over here and I’m certain Mr Chipconnoisseur would love your dish! I’m going to make this soon! Pretty flowers Katherine!

  15. Oh gosh, that looks TOO good!
    Katherine… you know how to work that pastry realllll gooooooddd…. πŸ™‚

  16. How pretty! I’ve never seen the ‘roses’ done before…and you make it look so easy!

  17. One of my favorite things – great to bring to a party too! This past summer we also made it on the grill.

    • katherine says:

      Oh, did you put it on a grill sheet, or foil… or something first? I once tried to grill pizza and our grill was too small and Greg kept the martinis flowing and the pizza was inedible and we were all quite, um, tire the next day. So my track record of grilling doughs is not good.

  18. Gorgeous. And I’m sure delicious!

  19. This is the prettiest presentation of baked brie I have ever seen- and you make it look so easy! Job well done!

  20. Judy says:

    I love brie, pure and simple, this looks amazing! A friend of mine served it one holiday with raspberry chipotle sauce on top with crackers–a wonderful appetizer, though I could eat just brie for dinner πŸ™‚

  21. egg me on says:

    Love the step-by-step photos! Those leaves & roses look good enough to eat! Oh wait … πŸ˜€

  22. Lea Ann says:

    The Snoopdog video is priceless! And your baked brie is also. I can’t wait to give this a try, little leaves and all. Beautiful. Have you ever seen the Paula Deen/Oprah segment where Paula drops the little bowl into the batter? ohmy

    • katherine says:

      No, but I’ll be looking it up over lunch. Did you see the comments on her mushy pea post on the Food Network. She has some great recipes, don’t get me wrong. But this was just butter and peas, and the commenters went to town.

  23. What a beautiful post! I think I just decided I’m making this ASAP. I just need a function at which to serve it….
    But nothing is as awesome as the Snoop video. “no sticks, no stems”

  24. Laughed myself to sleep last night, love the video.. oh, Martha, trying to be cool:)
    I love melted brie and nuts and the presentation is so pretty. Hey, I think it could be turned into a little pumpkin if you used only one rose on top as a stem!

  25. Ryan says:

    I am so making this during the holidays and have bookmarked this post! Baked Brie is one of my all-time favorite appetizers and I love this sweet and savory version! Awesome!

  26. Rachel says:

    Hungry NOW!!! This is so pretty… mmmmmm!

  27. This is stunning! And can I borrow you for hand modelling Katherine? Having just photographed “The Washer Up” doing a step by step on how to fold samosas, he is now complaining about having “old man’s hands” I adjusted the red balance loads too!! Your hand are much prettier and I’m definitely saving this for Christmas, can’t wait!!

    • katherine says:

      My hands travel well. Actually, it was funny, looking at the pictures, I was thinking oh does my hand look fat in that one?, oh good it looks slender there, oh nice nails should I have painted them?, oh wait is that a spot, gosh I’m pale. (Greg has such dark skin compared to me.) It’s amazing how critical we can be.

  28. spicegirlfla says:

    You gotta love Martha…and you gotta love brie!! I could dine on just brie and fresh baked bread and be a very happy lady! Fabulous step by step detail and photography!! Mystery wife, Katherine, now has hands!! This is going to be my next appetizer and hopefully my leaves and such will look as pretty as yours!!

  29. Brie – the word that makes our hearts sing! Excellent post!

  30. sallybr says:

    Absolutely loved the decorations on top – the only time I made brie en croute I just wrapped the thing and baked. It was good, but it did not look nearly as spectacular and professional as yours!

    you make a great team!

  31. niasunset says:

    WOW! This is so beautiful, so artistic. I think I can’t eat and just watch it. Dear Katherine and dear Greg, thank you for you both. This is what I loved so much… But to be honest, I haven’t tasted brie before… As I searched, it seemed to me like a white cheese… But of course should be different. I want to try this one. I hope I can make as yours… How much I love your blog, you always bring and carry the beauties from your lovely kitchen. Blessing and Happiness, with my love, nia

  32. niasunset says:

    By the way, do you know Formaggio Kitchen, Ihsan Gurdal and his wife. He is Turkish. I remember now, because of cheese… I am sure you know him and his products. Thank you, with my love, nia

  33. Amy says:

    Oooh, I’m totally stealing this recipe for the next time I have friends over! It looks/sounds amazing and super fancy.

  34. ceciliag says:

    AWESOME! I am definitely going to do one day, I love it.. pastry AND cheese!.. c

  35. Kelly says:

    Oh, oh, oh, oh, so good…. baked brie is a favourite and you’ve gone way over with your gorgeous fall inspired touches – look at those leaves and bebelles!! Especially love that you suggest fruit for digging in. Hilarious clip!

  36. Jenna says:

    Wow–what an impressive appetizer! I love baked brie, and now I’m inspired to make it. The photos and instructions are crystal clear, and so helpful.

  37. Geez this looks ridiculous. Puff pastry and brie? Yes please! I’m totally going to make this.

  38. How fun! My sister has been requesting some baked brie. Great hand modeling, Katherine!

  39. Sissi says:

    You have surpassed yourselves with photos, details of the instructions and, most of all, the extraordinary result! It’s a real masterpiece! Congratulations! I wonder how brie tastes with sweet notes of brown sugar… It’s also funny because in France brie never looks like this (this is the size of a camembert). Brie is flat and round, but very big (size of a big puff pastry round sheet) and cut into triangles (I have never seen anyone buy a whole brie, maybe for a party of 40 people πŸ˜‰ ).

  40. easybaked says:

    Hand model– hee πŸ™‚
    This is just beautiful and your pictures make me think even I could do it!! What a fun and beautiful recipe- you guys are amazing!

  41. Alli says:

    I can just imagine the Brie oozing out when you slice it!

  42. zestybeandog says:

    When I used to work at a B&B as a sous chef we used to make these, so good! This one however looks much more beautiful, like you almost don’t even want to eat it….. that would never happen! I’m making this for the next party I have!

    • katherine says:

      Thank you. No one ever marvels at it for too long. Let us know if you try it and what topping you choose. I could use the inspiration.

  43. Holly says:

    I tried to comment on this earlier by phone because GOOD GOD – this looks AMAZING!!!

  44. nancyc says:

    That looks so artistic! I need to try it!

  45. Caroline says:

    Katherine, that’s a work of art! Look at that golden, flaky crust. I started reading this post thinking, oh, I love this appetizer, I have a friend that brings it to every dinner party. But, hers has never looked like that. Shh, I won’t tell her she’s been one-upped.

  46. Lucky me!!! I just found your cooking blog today and I think I just gained 5 kg reading all the yummy recipes. Looking forward to seeing all of your new posts. Take Care

  47. Wow, how stunning! I have never, ever made mine look that pretty. It’s the perfect dish at any party!

  48. Greg’s photography is great, but Katherine…you need to pursue hand modeling like George Costanza: πŸ™‚

  49. Always love to see what you guys are up to…. This looks awesome. I’ve bookmarked for the holidays. Brown sugar, yummm

  50. This is a recipe I have not seen in a while but do think it is time for it’s beautiful comeback. The pastry wrapped & baked brie is one of the “classics” and you have presented it so beautifully. Thanks for sharing.

    • Katherine says:

      Isn’t it funny how things go in and out of style. I’ve probably been making this 10 years, usually only once a year. But I still get requests for the recipe, which is so simple.

  51. Simply beautiful, Katherine! I need an hors d’Ε“uvres for tomorrow night and I have everything around for this one. Great presentation too. The video was a good laugh.

  52. Oh my, that looks good. It’s 9am in the morning and I’m feeling that could be awesome right now… Which is a bit wrong. I must not eat brie for breakfast *and repeat*.

    • Katherine says:

      I did that the day we had leftovers! I mean it’s a little like a Danish pastry or a bagel with cream cheese, or I’ll keep telling myself that.

  53. Wow! Stunning display and looks delicious. : ) I wish I had talent to create such edible art.

  54. Charles says:

    Ooh, lovely – though damnit Greg, I wanted to see a picture of the oozey cheese squidgling out of the “croute”!!

    • katherine says:

      I made the mistake of telling our guests anytime after blank time, instead of naming a specific time. So the brie sat there for about 45 minutes and by then Greg was on to finishing other things. Plus it was just torture not being able to slice into that! But still, Damnit Greg!

  55. Just beautiful and I bet it is so good!

  56. Stef says:

    “No sticks, no seeds, no stems.” Awesome.
    I wonder if Snoop & Martha met in the joint?
    I think Martha should ditch the attempts at wrapping, though, and stick to the baking.

    As for your recipe, I do adore a lovely onion marmalade inside/topped on a baked brie. I also love your photo step-by-steps! I do that semi-regularly on my recipe blog, and folks REALLY appreciate seeing the whole ‘process’ of the meal.

  57. Stef says:

    ^ (Um…meant ‘rapping’, not ‘wrapping’. God, I’m so white.)

    • katherine says:

      Your whiteness is forgiven, as you can tell by my pasty palms I suffer the same affliction! I like step by steps for certain things, but not say cookies or a sandwich or things that are pretty simple!

      • Stef says:

        I hear you. I’m also not a fan of step-by-steps for making a bowl of cereal and the like. πŸ™‚

  58. It’s food like this that makes my jeans hate me. Brie makes me a happy girl! It looks delicious.

  59. There is no bigger crowd pleaser than Katherine’s baked brie and I am so fortunate she taught me how to make it. Makes me think of you every time!

  60. This looks absolutely fabulous!! I’m making this as an appetizer for my next get together. :o)

  61. seabeegirl says:

    I just found your site, and – Oh. My. God. Mint-Chocolate Martinis and baked brie? I love how you make recipes seem so easy. Maybe even easy enough for ME to make. I can tell that I’m going to be spending mucho mas time on the treadmill as a result of your excellent instructions! πŸ˜›

    • Katherine says:

      Well we have plenty of involved stuff, but that’s almost exclusively stuff my husband does. And we do both like recipes that are simple too, especially me. We post drinks every Wednesday night (Central Standard Time) and those are never complicated. So glad you stopped by!

  62. That looks awesome. My 5 year old would happily consume that whole wheel. Brie and he are good friends.

  63. This looks amazing! I’m loving the step-by-step photo tutorial, will definitely be helpful in the future!

  64. Ginger says:

    This is adorable!! I bet it was delicious!

  65. Stunning – puts my baked camembert in a box to shame!

  66. rsmacaalay says:

    All I can say is WOW that is beautiful. I would love this on our table, I love brie!

  67. scholasticfood says:

    Oh wow. This looks so delicious, and the leaves are so cute! I’m so intrigued by all the possibilities, but nuts and brown sugar sure sounds like a winner.

  68. Jessica says:

    This is gorgeous!! Baked brie always seems like it would be so fun to make, but you just took it to a whole new level with the leaves and roses. And holy whaaaat? That video made my night.

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  74. introspheric says:

    Mmmm, this looks SO good! Planning on trying this with cranberries rather than pecans. πŸ˜€

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