Brie en Croute after being cut open exposing all that gooey goodness.
Although Brie en Croute is enjoyed year round, I associate it with Christmas and holidays as it just seems so festive. The fillings you can use are limited only by your imagination; everything from a raspberry and almond to a pepper jelly and pecan filling to an olive and garlic compote. The Brie en Croute pictured above has a filling of a Scotch Bonnet pepper jelly and pecans.
Making a Brie en Croute is almost too easy; especially if you purchase your puff pastry. Here’s a video demostrating how to make puff pastry should you decide to make your own. It really isn’t too hard but it is time consuming: puff pastry. It is originally in French but has been overdubbed.
Here’s what I did to make the Scotch Bonnet pepper jelly and pecan Brie en Croute:
1 tbsp. water
12″ x 12″ sheet of puff pastry or1 sheet of frozen puff pastry, thawed.
¼ cup chopped pecans
½ cup Scotch Bonnet pepper jelly
1 Brie cheese round (approximately 8 ounces)
Preheat the oven to 400°F. Make an egg wash by beating the egg and water in a small bowl with a fork.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface and roll the pastry sheet into a 12 x 12 inch square. Cut the corners off the sheet of puff pastry to form a circle. Next, spread the pecans in the very center of the pastry in the approximate size of the Brie wheel. I like to take the outer container of the Brie and center it in the middle of the pastry and then lightly tap it giving me a guide to the size of the Brie wheel. Spread the jelly on top of the pecans and then place the Brie wheel on top of the jelly. Using a pastry brush, brush some of the egg wash on the outer edge of the pastry and then fold the pastry up over the cheese to cover and seal. Brush a little more egg wash over the seams to help seal. Place seam-side down onto a baking sheet lined with parchment paper. Decorate with the pastry scraps, if desired and finally brush the entire pastry with the egg mixture.
Bake for 20 minutes or until the pastry is golden brown. Let stand for 15 to 30 minutes before cutting and serve with the crackers or crostini.
Brie en Croute before cutting open. Use the scraps of puff pastry to decorate the top of your Brie en Croute.