This Brie en Croute is easy, yet elegant and makes the perfect appetizer for entertaining! Easily customizable with your favorite nuts and preserves, this buttery puff pastry oozing with cheese is sure to be a hit!
Toast nuts: Melt butter in a small sauté pan over medium heat. Add the pecans and sauté until golden in color, about 5 minutes, stirring occasionally. Turn off the heat and sprinkle with brown sugar, cinnamon and a pinch of kosher salt. Stir until combined. Set aside to cool.
Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper. Set aside.
Roll out pastry: On a lightly floured work surface, use a rolling pin to roll the puff pastry out to an 11-inch square (SEE NOTES).
Add toppings: Place the wheel of brie cheese in the center of the puff pastry. Spread the preserves over the top of the cheese. Top the preserves with the sautéed pecans. Brush the outer 1-inch of puff pastry with the egg wash.
Fold puff pastry: Make a cut from each of the four corners of the pastry in towards the center of the cheese. (Make sure you leave a little bit of space around the cheese! See photos in the post) . Bring each corner (there should be 8) up and over the brie. Use your hands to gently pat the pastry to secure it. Transfer the brie en croute to the prepared baking sheet. Brush the outside of the brie en croute with the remaining egg wash.
Bake: Bake for 25-30 minutes, or until pastry is golden brown.
Cool and serve: Transfer brie en croute to a clean work surface or serving platter and allow to cool for 5-10 minutes. Serve with fruit, crackers, and artisanal bread.
Recipe serves 6-8 people
Nutritional information is an approximation and based upon 8 servings.