Raspberry & Brown Sugared Pecan Brie en Croute is easy, yet elegant and makes the perfect appetizer for entertaining! Easily customize-able with your favorite nuts and preserves, this buttery puff pastry oozing with cheese is sure to be a hit!
Before we continue on with the holiday No Spoon Necessary Series*, I have a quick question for you. How’s your holiday shopping and decorating going? Are you super organized? Do you have the tree up and adorned with sparkly tinsel and shiny, pretty bulbs?
Are presents bought and wrapped in glossy paper topped with curly ribbons? Is your house decorated to the nines with holiday cheer and festive flare? If you are that person, I don’t like you anymore. KIDDING! I’m just extremely jealous.
I do not have a single decoration hung, no tree is in site (unless the ones in the backyard count), and not one gift has been purchased… let alone beautifully wrapped. I’m majorly procrastinating. I don’t know, is it just me or does the thought of ducking, diving and weaving through large crowds of people at the mall (and the sound of money leaving my bank account with every swipe of thin plastic) not all that appealing? 🙂
Well, while I may be avoiding the small (?) details of the holiday season, I have not been slacking on what really matters… to me at least. The food! And providing you all, my foodie friends, with delicious recipes to prepare for your loved ones. See I’m not a total Grinch. Right?
So, on to the appetizer I want to share with you guys today. I feel a little odd about describing this amazing starter. You see my sister’s name is Brie, so when I talk about the cheese being wrapped up tight and baked until golden brown, I feel… very sadistic. Almost like my sister is my personal Hansel and I am the sick and twisted witch from the fairy tale. This isn’t cool, if you ask me. I’ll try to erase that image from my head for the time being, because this appetizer is way too delicious to NOT talk about.
Raspberry and Brown Sugared Pecan Brie en Croute
Flakey, buttery puff pastry oozing with brie cheese, topped with sweet, glossy raspberry preserves and laced with brown sugared, crunchy bits of pecans. Sweet, savory and most definitely decadent. The site of the rich, melted brie cheese slowly seeping from the golden brown puff pastry makes me all giddy and jolly inside.
This en Croute is very adaptable. I used raspberry preserves and pecans, not just because they are divine together, but also because the colors are perfect for the holiday season. However, feel free to substitute the pecans with walnuts or almonds. You could switch the preserves from raspberry to apricot, strawberry or blueberry. And, if brie cheese isn’t your thing, you could always use Camembert instead. You really can’t go wrong with whatever combination you prefer.
On top of the Raspberry and Brown Sugared Pecan Brie en Croute being completely customizable, it is also a cinch to whip together. Making this beautiful appetizer the absolute perfect way to start your holiday meal. We can hit the gym together in the new year…. That’s what resolutions are for. Right? So we can cheat on calorie cutting, pamper our taste buds a little, and not feel guilty.
*In case you missed the first holiday post, you can find it here —> Asiago, Roasted Garlic & Rosemary Potato Galette
- 1 wheel Brie Cheese (13 Oz.) – Rind Shaved to desired thinness*
- 1 sheet Frozen Puff Pastry – Thawed*
- 1/3 Cup Pecans – roughly chopped into pieces
- 1 TBS Unsalted Butter
- 3 TBS Light Brown Sugar
- 1/8 tsp Cinnamon
- 1/3 Cup Raspberry Preserves
- 2 Egg Whites
- Serving Suggestions: Fruit, Crackers, Artisanal Bread
- Melt butter in a small sauté pan over medium heat. Add the pecans and sauté until golden in color, about 5-6 minutes, stirring occasionally. Turn off heat and sprinkle with brown sugar and cinnamon. Stir to combine. Set aside.
- Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper. Set aside.
- Roll puff pastry out to a 12’’ square on a lightly floured work surface. Place the shaved wheel of brie cheese in the center of the puff pastry. Spread the raspberry preserves over the top of the cheese. Top the preserves with the sautéed pecans. Brush the outer 1’’ of puff pastry with the egg whites.
- Bring the four corners and sides up and over the brie. Twist and pleat the corners and sides together to enclose the cheese and form a bundle. Use kitchen twine to tie together the twisted puff pastry.
- Transfer the brie en croute to the prepared baking sheet. Brush the outside of the brie en croute with the remaining egg whites.
- Bake for 15 minutes, reduce oven temperature to 325 degrees and continue to bake an additional 15 minutes, until pastry is golden brown.
- Remove to a clean work surface or serving platter and allow to cool for 5-10 minutes. Serve with fruit, crackers, and artisanal bread.
*Use a serrated or sharp knife to shave the top rind off of the wheel of brie cheese. I also like to shave the sides a bit. If you like the rind, go ahead and leave it intact, as it is edible. This is just a suggested step to make the Brie easier to cut into.
*If using a smaller wheel of cheese (8 Oz.), form the en Croute and trim excess puff pastry with kitchen scissors.
*I thaw my puff pastry overnight in the refrigerator, but you can also remove it from the freezer, place it on the counter and allow to thaw for about 30 minutes prior to using.