Sunday, November 4, 2012

Baked Brie en Croute

Baked brie is always a hit at parties.
En croute translates to "in a crust".
The easiest and most delicious way to serve it
is this classic Crescent-Wrapped Baked Brie.
This one is topped with fruit preserves and
chopped pecans. I used strawberry, but you can
also use raspberry, apricot or try it with my
Spiced Cranberry Chutney.
One half of the crescent roll square is the bottom
The other half on top. Brush with a beaten egg.
 Add the cutouts and brush again, then bake.
I used an ovenproof Longaberger platter.
Serve with sliced apples or pears.
 Baked Brie en Croute
1 can (8-oz) crescent rolls
1 round (8-oz) brie cheese
Fruit preserves-(raspberry, strawberry,
 apricot, orange marmelade, or chutney)
chopped pecans or slivered almonds
1 egg, beaten
crackers and apple slices for serving.

Heat oven to 350F. Unroll crescent dough;
 separate crosswise into 2 sections.
Pat dough and firmly press perforations to seal,
forming 2 squares. Place one square on ungreased
 cookie sheet. Place cheese in center of dough. 
With a small cookie or canape'cutter, 
cut 1 shape from each corner of each square. 
Set cutouts aside. Spread the top of the brie
 with fruit preserves and sprinkle with the nuts. 
Place the remaining square on top. Gently stretch
 and press dough evenly around the cheese;
fold bottom edges over the top; press to
 seal completely. Brush with the beaten egg. 
Top with cutouts; brush with additional egg.
Bake 20-24 minutes or until golden brown. 
Cool 15 minutes. Serve warm. 
Surround plate with optional apple slices, 
pear slices, grapes and crackers.



  1. This sounds wonderful for an upcoming party I am hosting. Thank you for sharing and giving such great direction.

  2. The deep you dig into the subject and give us the accurate data is crockery

  3. Thanks for the Baked Brie en Croute recipe.
    I'll create one for sure, my kids are gonna like it :)
    If you don't mind, can you submit your Baked Brie en Croute photo in ?
    It's a food photography site full of all DIY food pictures from members around the world. Or perhaps you'd like to submit by yourself? Let me know when you did, so I can share it.

  4. This comment has been removed by the author.

  5. Sp very happy I found you again; great recipes.

  6. A gorgeous dish! So festive and tempting.


  7. wow love your blog, very nice

  8. This is very tasty. Thank you for sharing, i like it. Cheers

  9. nice blog