Baked brie en croute is such a delicious holiday appetizer but when you add caramelized onions and jam or preserves, you elevate it to spectacular! The buttery and nutty flavors of the brie are accompanied by the sweet and savory from the onions and fruit jam to create a delectable taste experience.
This recipe has been a staple at our Thanksgiving gathering every year for about 14 years. It is by far my aunt Lynn’s favorite hors d’oeuvre. I have to laugh at the big smile on her face when the baked brie en croute is set on the table!
What does en Croute mean?
En Croute is a fancy way to say that something is baked in a pastry crust. There is just something exciting about cutting into a brie en croute, and all that delicious cheese starts spilling out! It is really something that dreams are made of! Believe me when I say that this recipe makes it easy to make your cheesy dreams come true!
What makes this special?
First of all we are using store bought puff pastry, so there is no fussing with making dough. Of course, if you like to fuss then you certainly can use your own puff pastry. But if you are like me and looking for any shortcut to make life easier during the holidays, then go with the store-bought pastry.
Then I add a layer of tender onions that have been caramelized to a golden brown. This adds an essence of savory to the brie and coupled with the sweetness of the jam makes for an amazing burst of flavor.
The last layer is chopped pecans. You can also substitute walnuts if you prefer or if that is what you have handy. The nuts add a bit of crunch to this elegant appetizer.
What do you serve Baked brie en Croute with?
There are any number of things that work well with this recipe. You want to serve something that you can use to scoop put the melty cheese and goodies. My favorite vehicles are slices of apples or pears, crackers, or slices of baguette.
FAQ’s About baking brie
The rind is edible, so there is no need to remove it. I don’t remove it. When the brie bakes the rind will soften and it is easy to cut through. The earthy flavor also mellows quite a bit.
This recipe can be baked on a cookie sheet lined with parchment paper so that the pastry does not stick to the pan. This also makes it easy get a spatula under the brie to transfer to a serving plate.
There is no need to get fancy about the pastry. The thing to remember is that you want to completely encase the brie. Place the wheel of cheese in the center of the pastry dough and start with one corner of the dough. Pull it up and on to the top of the cheese. Continue moving around the wheel overlapping the dough on the top of the cheese. You can fold the dough in as you bring it up as if you are wrapping a package.
The brie is baked at 400 ° for about 20-30 minutes. When the puff pastry is a nice golden brown, the cheese will be melted and ready to eat. Just keep on eye on it so that it does not get too dark
The brie can be assembled a day ahead and wrapped in plastic wrap. Do not add the egg wash until you are ready to bake it. Follow the baking instructions in the recipe.
The brie will be very hot when you take it out of the oven. Giving it 5 minutes to rest before you cut into it is fine, but brie tastes best when it is warm so serve it soon after you take it out of the oven.
Need more recipes for great appetizers. Give one of these a try:
Baked Brie en Croute with Caramelized Onions and Preserves
- 2 tbsp Butter
- 1½ Onions thinly sliced
- 2 tsp Sugar
- 8 oz Puff Pastry 1 Sheet, store bought
- 16.9 oz Brie medium, round
- 3 tbsp Preserves or jam Berry, Apricot, apple
- 3 tbsp Pecans chopped
- 1 Egg beaten
- Melt butter in a skillet over medium heat.
- Add onions and sugar. Cook stirring often for about 5 minutes or until the onions are golden brown and soft. Remove from heat and set aside.
- Line a cookie sheet with parchment paper or lightly spray a cookie sheet with cooking spray.
- Using a rolling pin roll the puff pastry to
- Place the brie in the center of the puff pastry and top with jam, then onions and then nuts.
- Fold the puff pastry over the brie making sure to completely cover the cheese and toppings. Brush with beaten egg and bake for 30 minutes or until the pastry is golden brown.
- Serve with sliced fruit, crackers or bread.