Brie en Croute #2

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I took this to a party last night and everyone loved it, requesting the recipe. It was especially good with slices of honeycrip apple.

The written recipe says to put the nuts on top of the brie and then the jam. However, to me it makes more sense to do it the opposite (jam then nuts and indeed in the video, Paula does just that.

Also, the written recipe says to brush boths sides of the pastry with the egg before bundling while Paula doesn't brush the outer side until after the brie is bundled and tied--again common sense.

I am eager to try this again with a different combo of jam and nuts as suggested by other readers. Also, as I baked this at home and then had to transport it, I used the bottom of a six inch springform pan lined with parchment to bake it on. I then reattached the sides of the pan before transporting to protect it. Once I arrived at the party, I placed it back in the oven for a few minutes to insure it was warm and then removed the sides of the pan and slid it off the bottom onto a platter--easy.

Cheryl

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This is a great Brie receipe. Instead of using puff pastry I used Pillsbury crescent roll dough. Now they sell it in sheets instead of having to pinch all the seams together. The crescent roll dough gives it a nice buttery flavor.

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We made this Christmas Eve and Christmas Day and both times it was devoured in minutes. Simple, great tasting, easy to make....all characteristics of a great appetizer. For one of them we used good raspberry preserves, for the other we used Fig preserves. Both were great but my husband and I really liked the fig preserves. You can't go wrong with this choice. This one will definitely be a Christmas or Holiday tradition in our family.

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I make this often to bring as an appetizer, but my recipe is slightly different. I cut the brie in half and I substitute fresh raspberries and almonds, which I put Most of the mixture in the middle of the brie, and a few raspberries on top, before I wrap it in the pastry. Everything else is the same - delicious!

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I made this for a family Christmas party, and it was a big hit! I used strawberry jam and pecans this time and everyone loved it. I agree with everyone else that one egg was plenty, also next time I would probably just toast the nuts, the butter isn't really necessary. I didn't have any problem with the pastry, I was happy I decided to go with that as opposed to phyllo dough. I was really impressed with myself, and will definitely make it again this holiday season~after all, I have another sheet of pastry to use up!!

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I had a 2.2 Lb (1 kilo round of Brie for a large Holiday party so I adjusted the recipe and changed a couple of ingredients. For a lg Brie you need to use 2 puff pastry sheets, but 2 eggs are still enough. I used 1 1/2 cup of chopped pecans sauteed in 3 TB butter and cinnamon and 1/2 cup of brown sugar (saute until sugar caramelizes and I subbed canned whole cranberry sauce (use the entire can for the raspberry jam. Wrap the bottom up over the top and pull to seal with egg in the middle and then use the second sheet of pastry to wrap over and seal the other side. Turn over so that that seams are on the bottom. I took another reviewers suggestion and used parchment paper underneath while baking and was glad I did since it made it so much easier to transfer to a platter for serving while still warm. This was a huge hit and I would make it again for any party.

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This was so delicious and easy to make. My dinner party loved it!

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The pastry did not cook in the time called for and the brie turned into soup. I ended up pouring the cheese and cranberry sauce (I used some leftover cranberry mold from Thanksgiving instead of jam. on toast and layered w/ turkey and had a sandwich.

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Brought this to an appetizer party, and it was a hit! it disappeared pretty quickly. even the picky eaters liked it. I also just washed the outside of the pastry, and it came out great.

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This is one of the best brie en croute recipes I've ever had. I always get rave reviews when I make it for a party. People end up hacking chunks off of it until it's completely gone. You can change up the nuts and the jams to make it different every time. I prefer seedless jams. Excellent recipe Paula!