Brie En Croute is a twist on baked Brie—a cocktail party classic—is best served warm straight from the oven. We used the Moses Sleeper cheese from Jasper Hill Farm in Vermont for its buttery, yet clean, flavor.
Brie En Croute
Makes 1 (9-inch) wheel
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- 1 (9-inch) wheel of Brie
- 9 thin slices prosciutto
- 1 (14-ounce) package frozen puff pastry, thawed*
- 1 large egg
- 1 tablespoon water
- Apricot preserves
- Line a baking sheet with parchment paper.
- Wrap Brie in prosciutto. On a lightly floured surface, roll puff pastry to a 10-inch circle. Place wrapped Brie in middle of circle, and fold edges in neatly. Turn Brie over so folded pastry edges are on the bottom. Place on prepared pan.
- In a small bowl, beat egg and 1 tablespoon water. Brush pastry with egg wash. Refrigerate for 30 minutes. Brush with egg wash again, and refrigerate 30 minutes more.
- Preheat oven to 425°F.
- Using a sharp knife, cut a crosshatch pattern in pastry, but don’t cut through pastry. Bake until puffed and golden brown, about 22 minutes. Serve warm with apricot preserves.
- *We used Dufour Pastry Kitchens Classic Puff Pastry.
Bake from Scratch https://www.bakefromscratch.com/