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June 22, 2015

Brie en Croute

brie en croute

I’m usually good about keeping a lot of my baking ingredients in stock. Whether it’s chocolate chips or dry yeast, I’m diligent about resupplying product when it starts getting low. That said, there are a couple  of things that no matter how hard I try, I can never seem to keep a supply of. One of those foods is puff pastry. I just never have the foresight to thaw my puff pastry the evening before, so keeping a box in the freezer is not my preference. But puff pastry is a very versatile ingredient to have on hand. You can make a lot of sweet and savory dishes with the dough, like this brie en croute, and so in the past, I often found myself running to the grocery store in need of a box. About a year ago, I learned how to make a really quick and easy puff pastry dough at home, and now I don’t always have to go to the store to buy the boxed sheets for my recipes. 

Puff pastry, or pâté feuilletée (in French, meaning pastry made leaf-like), traditionally requires quite a bit of dough chilling, laminating with butter, and folding then rolling, very much like croissant dough. This can be a problem when you’re just looking to create a simple pastry crust for an easy appetizer or you’ve just realized you don’t have any puff pastry on hand. That’s when this quick and easy puff pastry recipe, which I’ve shared how to make in the video below, can really come in hand. One of my favorite ways to use puff pastry is to wrap the pastry around a wheel of brie to create brie en croute (literally translated to brie in toasted bread). 

brie en croute brie en croute

You just take a really creamy wheel of brie and completely envelope it in a sheet of puff pastry. Once it’s baked, the puff pastry becomes incredibly flaky and crisp, and the brie melts into a state that makes it, if you can believe it, even more creamy. Once you stab a knife or fork into the puff pastry envelope, brie will just flow out like running lava, waiting for you to scoop it up and have your mind blown. I like to add a big dollop of jam or some kind of preserve to the top of my brie, usually in the little gap where the puff pastry ends don’t quite meet, for a touch of sweetness (sometimes tartness if you’re using a berry preserve) and a pop of color. Whenever I make brie en croute for guests (which is the only time I make it as it’s too dangerous to make when I’m alone with no one to share), it’s devoured within minutes. It always looks like a pack of hungry animals attacked the cheese board; usually, all that’s left are a few stray flakes of puff pastry as evidence of an appetizer that once existed. If you’ve never had brie en croute, you have been missing out on what the French consider “the good life.”

Brie en Croute
Serves 4
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for the puff pastry
  1. 125 grams all-purpose flour (approx. 1 cup), plus more for dusting counter with
  2. 140 grams cold unsalted butter (approx. 1/2 cup plus 2 tbsp), cubed
  3. 1/4 tsp salt
  4. 2 - 4 tbsp cold water
for the brie en croute
  1. 1 wheel of double or triple creme brie
  2. jam or preserves for topping
  3. 1 egg, beaten with a splash of water to create an egg wash
Instructions
  1. In a medium bowl, combine the flour and salt for the puff pastry. Drop in the cubes of butter and use a pastry blender (or two knives, or your hands, or a food processor), to cut the butter into the flour and create pea-size clumps of dough.
  2. Stream in a tablespoon of water at a time and stir the dough with a wooden spoon. Once the dough is no longer shaggy, and instead forms a large mass, turn out the dough onto a floured counter/board.
  3. Sprinkle a little flour on the dough before rolling the dough out into a rectangular strip. Fold the dough into thirds before turning the dough so that the open end faces you. Again, roll out into a strip and fold into thirds. Repeat this step two mores times so that you've rolled and folded your dough 4 times in total. Place the puff pastry dough on a plate and cover with a sheet of plastic wrap. Refrigerate for 30 minutes to chill.
  4. Preheat the oven to 400°F. After 30 minutes, turn out the dough onto your floured surface and roll into a 1/8” to 1/4” thick square. Place your wheel of brie in the center of the dough. Gather the ends of the dough and bunch together over the top of the brie, so that the brie is enveloped inside the puff pastry. Pinch the seams together.
  5. Brush the puff pastry with your egg wash and bake on a sheet covered with parchment paper for 15 to 20 minutes, or until the puff pastry is looking golden and crisp throughout. Once out of the oven, top the center of the brie en croute with a big dollop of your favorite jam.
Notes
  1. Make sure your butter and water are very cold, and that your dough is thoroughly chilled after the 30 minutes of refrigeration, for the best
  2. results..
Mon Petit Four http://www.monpetitfour.com/

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28 Comments

  • Reply Hannah | The Swirling Spoon

    Oh my gosh… that melty cheese right there! With the jam seeping into it! I cannot deal. And, um, making your own puff pastry? You’re a goddess.

    June 22, 2015 at 11:15 am
  • Reply Jessica @AHappyFoodDance

    This looks incredible! That melty brie cheese all wrapped in puff pastry – drooling. And now I kind of want it for breakfast 🙂

    June 22, 2015 at 1:52 pm
    • Reply Beeta @ Mon Petit Four

      Thank you, Jessica! I would totally endorse brie en croute for breakfast – GOOD idea!

      June 23, 2015 at 4:14 pm
  • Reply Sam @ sugarspunrun.com

    This recipe literally has my mouth watering, I’m serious! Your photos are stunning and I love that you have such an easy recipe for puff pastry!

    June 22, 2015 at 3:47 pm
  • Reply Kelley @ chefsavvy.com

    This looks wonderful!! I need to make this immediately. Great tutorial and video!

    June 22, 2015 at 6:58 pm
  • Reply Jess @ Sweetest Menu

    I love your videos Beeta! Is that your kitchen? So beautiful!!! I am totally going to try this dough! 🙂

    June 22, 2015 at 10:26 pm
    • Reply Beeta @ Mon Petit Four

      Thanks, Jess!! Yeah, that’s my kitchen on a good day when I haven’t bombed it with flour, mixing bowls, and melted butter :p XO

      June 23, 2015 at 4:16 pm
  • Reply Marissa

    How adorable are you!? Great video and your puff pastry turned out wonderfully.

    June 23, 2015 at 1:37 am
  • Reply Courtney C.

    Um, HELLOOO!!!! Is this real?? Puff pastry + brie are like the best superhero and sidekick duo of the appetizer world. And you’re sharing a recipe for easy puff pastry dough! I think I might faint…

    June 23, 2015 at 3:38 am
    • Reply Beeta @ Mon Petit Four

      I LOVE that; “superhero and sidekick duo of the appetizer world” um YES! I couldn’t have described puff pastry and brie any better than you just did right there. Thanks so much, Courtney! <3

      June 23, 2015 at 4:17 pm
  • Reply Traci | Vanilla And Bean

    Loooove brie en croute and your technique for quick puff pastry! Your videos are fabulous, Beeta. So helpful and detailed but not enough to be boring or too technical. You are an inspiration!! I want to know… did you eat the whole wheel of brie and do you have a staff?? I’d like to apply! I would have inhaled this brie en courte, Beeta. Just delightful! LOL!!! Thank you for this!

    June 23, 2015 at 6:20 am
    • Reply Beeta @ Mon Petit Four

      Thank you so much, Traci! You are sooo sweet! I’m always worried I’m rambling too much, but you know, video editing software helps 😉 I ate that bite of brie there that you see in the video, truly savored it, and then called the neighbors, who I knew would fly in like vultures. Before I knew it, the only thing left for me was a cheese board in need of cleaning! :p

      June 23, 2015 at 4:21 pm
  • Reply Kelly @ Life made Sweeter

    What a great recipe! I’ve never tried making puff pastry before and loved your video. The berry jam sounds perfect with the brie! It looks incredible!

    June 23, 2015 at 9:56 am
    • Reply Beeta @ Mon Petit Four

      Thank you, Kelly!! The puff pastry will be a cinch for you compared to all those gorgeous bars and ice cream desserts you’ve been making! 🙂 XO

      June 23, 2015 at 4:22 pm
  • Reply Beeta @ Mon Petit Four

    Aw thanks Karrie!! I think that’s why puff pastry is usually a “party food” because society has understood that puff pastry should be reserved for large groups of people, and individuals should not be left alone with this stuff…at least I shouldn’t! 😉

    June 23, 2015 at 4:24 pm
  • Reply Harriet Emily

    I’m so with you on this Beeta, I always find that I end up buying loads of the same ingredients at home thinking that I’ve ran out of them, when actually I already have some. Then I end up with loads of the same food in the cupboards and end up running out of something I actually need! I always do that! This brie en croute looks so die for!! That photo with the brie running out is making me sooo hungry, it’s stunning!! And I am in LOVE with your kitchen!!!!

    June 23, 2015 at 4:32 pm
    • Reply Beeta @ Mon Petit Four

      Thank you so much, Harriet! Whenever you need something, it’s never there…just never fails, I tell you! P.S. I love your kitchen too!! <3

      June 24, 2015 at 2:30 am
  • Reply Sarah @ Savoring Spoon

    This looks amazing Beeta! I especially like the video you made to go along with the recipe – very helpful. I’ve always felt daunted by making my own puff pastry, I will refer to this post and video next time I make it! Love that you can make this puff pastry at home instead of having to go to the store last minute to get it (I do that for ingredients sometimes, and by the time I made the trip to buy it and come back sometimes it’s too late to start the baking before bedtime!). This looks perfect for a party, can’t wait to try it!

    June 23, 2015 at 8:33 pm
    • Reply Beeta @ Mon Petit Four

      Thanks so much, Sarah! I know exactly what you mean. I hope you get a chance to try the recipe 🙂 XO

      June 24, 2015 at 2:32 am
  • Reply Jess @ whatjessicabakednext

    This looks divine, Beeta! Love the flavours and nothing compares to creamy oozy brie! 😀

    June 24, 2015 at 3:46 pm
  • Reply Lexi @ Sempre Dolce

    Oh my goodness, I’ve been missing out on the good life – I have never had brie en croute before! That is going to change as I have decided to make this within the next week or so; it sounds and looks so heavenly! 🙂

    June 24, 2015 at 10:30 pm
    • Reply Beeta @ Mon Petit Four

      Thanks so much, Lexi! You’re going to love it – it’s so worth it! 🙂

      June 27, 2015 at 5:36 pm
  • Reply Kathleen | Hapa Nom Nom

    Wowza! This looks absolutely incredible, Beeta! I never met a cheese I didn’t like and Brie is one of those at the top of my list. I’ve never tried it en croute – but after looking at these gorgeous photos, it’s something I’m going to have to try!

    September 23, 2015 at 11:13 pm
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