Paula Deen Brie en Croute

Paula Deen Brie en Croute is an easy baked brie appetizer made with puff pastry, cinnamon walnuts and brown sugar, ready in 30 minutes and serving 8. Try this elegant holiday appetizer for your Christmas table or game day spread, since it's make-ahead friendly and needs only a handful of ingredients.

Tie the pastry snugly at the top with kitchen twine, and brush the egg wash over every part of the wrap. A loose wrap lets the melted cheese leak out, so you end up with an empty shell and a messy pan.

Sautéing the walnuts in butter with cinnamon before they go on the cheese gives the topping a toasty, caramel-like crunch that plain chopped nuts can't match. Paula also gathers the dough into a little pouch rather than folding it flat, so the brie stays sealed and the top bakes up in pretty ruffles.

Paula Deen Brie en Croute

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

290

kcal

A golden puff pastry pouch hides warm, melted brie under a layer of buttery cinnamon walnuts and brown sugar. Once you cut into it, the flaky crust breaks away and the soft cheese spreads easily onto crackers.

Ingredients

• 1/4 cup brown sugar
  

• 1 beaten egg
  

• 1 small (8 oz) wheel brie cheese
  

• 1 tablespoon unsalted butter
  

• 1/2 cup chopped walnuts
  

• 1 sheet (package comes with 2 sheets) frozen puff pastry
  

• 1/8 teaspoon ground cinnamon
  

• for serving crackers
  

Directions

• Preheat the oven: Preheat your oven to 375°F and set out a cookie sheet. Then take 1 sheet of frozen puff pastry out of the box and put the second sheet back in the freezer for later.
• Thaw the pastry: Let the puff pastry sheet defrost for about 15 to 20 minutes, then unfold it. It should be soft enough to bend without cracking.
• Toast the walnuts: Melt 1 tablespoon unsalted butter in a saucepan over medium heat, then add 1/2 cup chopped walnuts. Sauté them for about 5 minutes until golden brown, so they smell toasty.
• Add the cinnamon: Sprinkle 1/8 teaspoon ground cinnamon over the walnuts and stir. Keep stirring until every nut is well coated.
• Top the brie: Set the 8 oz wheel of brie on a board and spoon the cinnamon walnuts over the top. Then sprinkle 1/4 cup brown sugar over the nuts.
• Wrap the brie: Lay the puff pastry flat on your counter and set the topped brie in the center. Gather the edges up around the cheese, pressing as you go, and bring them together at the top.
• Tie the pouch: Gently squeeze the extra dough together at the top and tie it with a piece of kitchen twine. Brush 1 beaten egg over the top and sides of the brie.
• Bake until golden: Place the brie on the cookie sheet and bake for 20 minutes. It's ready when the pastry is deep golden brown.
• Serve with crackers: Move the brie to a plate and set out crackers for serving. Then cut into the pastry so the warm cheese and walnuts spoon right out.

Tools for this recipe

• Nordic Ware half sheet pan, Regency butcher's twine, 500 ft, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different nut instead of walnuts?

Pecans are the easiest swap, since they toast the same way in butter and pair well with brown sugar and cinnamon. Chopped almonds also work, though they give a drier crunch.

Can I make Brie en Croute ahead of time?

You can wrap the brie in the pastry, cover it and keep it in the fridge until you're ready to bake. Brush on the egg wash right before it goes in the oven so the pastry bakes up shiny and golden.

Do I have to tie the pastry with kitchen twine?

The twine helps the little pouch hold its shape while it bakes. If you don't have any, pinch the dough tightly at the top and set the brie on the pan seam side down so it stays closed.

Why did my melted brie leak out of the pastry?

Gaps or thin spots in the wrap let the cheese run out as it softens in the heat. Press the dough snugly around the brie and pinch the seams well before you tie it.

What can I serve with baked brie besides crackers?

Sliced apples and pears are great because their crispness cuts through the rich cheese. A crusty baguette also works well for scooping up the warm brie and walnuts.