This Brie En Croute is the ultimate crowd-pleaser, transforming simple ingredients into a sophisticated centerpiece. A whole wheel of Brie is split and filled with creamy, garlic-herb Boursin cheese, then wrapped in buttery, flaky puff pastry. As it bakes, the cheese melts into a luscious, gooey center while the pastry turns a deep golden brown. The contrast between the crisp, shattering crust and the soft, warm interior is irresistible. Serve it warm with crusty baguette slices, crisp apple wedges, or a dollop of fig jam for a touch of sweetness. It’s perfect for holiday gatherings, wine nights, or any occasion where you want to impress guests with minimal effort. The aroma alone will have everyone gathered around the kitchen table, waiting for that first savory bite.
Brie En Croute
Description
This Brie En Croute is the ultimate crowd-pleaser, transforming simple ingredients into a sophisticated centerpiece. A whole wheel of Brie is split and filled with creamy, garlic-herb Boursin cheese, then wrapped in buttery, flaky puff pastry. As it bakes, the cheese melts into a luscious, gooey center while the pastry turns a deep golden brown. The contrast between the crisp, shattering crust and the soft, warm interior is irresistible. Serve it warm with crusty baguette slices, crisp apple wedges, or a dollop of fig jam for a touch of sweetness. It’s perfect for holiday gatherings, wine nights, or any occasion where you want to impress guests with minimal effort. The aroma alone will have everyone gathered around the kitchen table, waiting for that first savory bite.Ingredients
Directions
-
Thaw puff pastry for 20 minutes; on a floured surface, roll it out into a large circle approximately 15 inches in diameter.
-
Preheat oven to 400°F (200°C).
-
Beat the egg and water together in a small bowl to create an egg wash.
-
Slice the Brie cheese in half horizontally. Spread the Boursin cheese evenly over one half of the Brie.
-
Re-assemble the Brie with the filled side facing inward.
-
Place the re-assembled Brie in the center of the pastry circle.
-
Brush the edges of the pastry with the egg wash. Pull up the sides of the pastry to enclose the Brie, trimming any excess if necessary.
-
Use any leftover pastry scraps to cover the top, sealing the edges well.
-
Brush the entire top of the pastry with the remaining egg wash for a golden finish.
-
Place seam side down on an ungreased baking sheet. If desired, decorate the top with pastry cutouts.
-
Bake for 20 minutes, or until the pastry is puffed and deep golden brown.
-
Let stand for at least 10 minutes before serving to allow the cheese to set slightly.
Note
If Boursin cheese is unavailable, Alouette can be used as a substitute, though Boursin offers a higher quality flavor profile. Boursin Poivre is a great option for those who enjoy black pepper.
For a variation, you can stuff the Brie with 1/4 cup of sliced, toasted almonds and 1/4 cup of chopped parsley instead of using Boursin cheese.
Brie En Croute can be prepared ahead of time. Assemble and refrigerate until ready to bake. Add 5 minutes to the baking time if baking from cold.
Serve warm with crusty bread, crackers, or fresh fruit like apples and pears.
