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Brie en Croute with Cherries and Apricot Preserves

Brie en Croute with Cherries and Apricot Preserves

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A pastry wrapped Brie, like this Brie en Croute with Cherries and Apricot Preserves, is a simple, yet stunning appetizer that will have your company clamoring for more!

Brie en Croute with Cherries and Apricot Preserves in a ceramic serving dish

 

Brie en Croute with Cherries and Apricot Preserves

Brie en Croute, or more simply, brie wrapped in puff pastry, is an easy, yet impressive appetizer. I took this to a recent gathering and the dish was practically licked clean. Two of my friends stood at the kitchen counter and finished it off after dessert!

Brie en Croute with Cherries and Apricot Preserves in a ceramic baking dish with fresh cherries

I started with a small wheel of brie, which I placed over a defrosted sheet of puff pastry which had been coated with apricot jam, then sprinkled with dried cherries and fresh thyme.  The pastry was  wrapped up and over the brie,  trimmed the excess and sealed the seams. The scraps were saved for a bit of embellishment…feel free to utilize any small cookie cutters if you need artistic assistance like I do. Pop back in the fridge if the pastry isn’t cold it’s chilled, then brush with an egg wash and bake till golden.

Splurge on an all butter puff pastry for the best results. Trader Joe’s makes a reasonably priced version, though it tends to be stocked only around the holidays. Dufour brand is pricey, but amazing. A yummy jam doesn’t hurt either. Bonne Maman is what I reach for most often.  Puff pastry “puffs” best when it’s cold and then baked in a hot oven, so if you have time to pop your creation back into the fridge before baking, you’ll have a better result.

Pro-Tip for Making a Brie en Croute

Puff pastry “puffs” best if the pastry is COLD and the oven is HOT. For a mini version try these Cherry Topped Brie Bites.

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Brie en Croute with Cherries and Apricot Preserves

Brie en Croute with Cherries and Apricot Preserves

An easy, impressive appetizer made with puff pastry, jam, Brie and dried cherries!

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American, French-American

Ingredients

  • One sheet puff pastry, all butter brand preferred, thawed according to package insert
  • 1/2 cup apricot preserves
  • 1/3 cup dried cherries
  • 1+ teaspoon fresh thyme leaves, optional
  • 1 round of Brie (13.2 ounces)
  • 1 egg
  • 1 tablespoon of water
  • Crackers

Instructions

  1. Line baking sheet with parchment and set aside.
  2. On a lightly floured surface roll puff pastry into a 14 x 14 inch square, then trim into a circle. Save scraps to decorate top before baking. Spread the preserves across pastry, leaving a 1 inch perimeter plain. Sprinkle cherries in the middle, approximately the width of the brie. Sprinkle cherries with thyme leaves, if desired. Top with Brie (rind intact).
  3. Mix egg and water in small bowl with fork. Brush the plain edge of the pastry with egg wash, then fold up over top of Brie. Trim any excess pastry away if needed and press to seal. Flip pastry wrapped cheese and place on baking sheet. Using a leaf or other cookie cutters, cut out pastry scraps and arrange on top of Brie. Refrigerate while preheating oven to 400º.
  4. Brush pastry with egg wash, then bake for 20-25 minutes, till golden brown. Serve with crackers.

Disclosure: I received an assortment of Bonne Maman products courtesy of Bonne Maman, but the opinions stated in this post are my own.  I was not compensated in any way for writing this post.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

2 comments on “Brie en Croute with Cherries and Apricot Preserves”

  1. Love this recipe fro brie en croute with cherries and apricot preserves. Found your site from “an Appetizer Roundup at Katherine Martinelli’s site. Thanks!

    Regards,

    Rosana Santos Calambichis
    BIG CHEF ONLINE

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