As winter lingers on (and on and on), here's a simple, stylish hors d'oeuvre I like to serve fireside, along with a pretty crudité and lots of good red wine. The fancy French term is Brie en Croute, but I prefer the more Pepperidge-y name, Brie in Puff Pastry. Sure, you could spend hours making your own from scratch, and when I was in culinary school, believe me, I did. But sometimes, you just can't beat the convenience (and buttery goodness) of Pepperidge Farm. Now add to that a creamy brie, sweet apricot preserves, and easy embellishments anyone can do. But consider yourself warned: Perfect this little number, and you'll be the talk of the town. "What can I bring?" you'll ask. "Ooooooo," they'll say. "How about that cheesy, tangy, melt-in-your-mouth goodness all wrapped up in one pretty little package?"
What you'll need: puff pastry sheets, a 6-inch brie, a jar of good preserves—I used apricot—toasted almonds if you'd like, a rolling pin, an egg, a little flour and finally, for that all-important wow factor, an assortment of cookie (or fondant) cutters. To start, thaw the pastry sheets about 30 minutes, then roll them out on a lightly floured surface.
Spread 'em.
Flip and trim two inches from the edge.
Fold onto the round and press edges to seal. Make sure you're neat, though. I'm watching.
Now for the fun part. Press cookie (or fondant) cutters into leftover pastry to make shapes. I like a little nature with my pastry, so I chose leaves. Monograms are my other favorite.
Some people call me crazy—even neurotic. I prefer "detail-oriented."
Now brush a lightly beaten egg—oh yeah, do that too—all over the brie, arrange
your cutouts (artfully now) and brush again.
Such a pretty little package, isn't it?
Bake 20 minutes at 400 degrees, twiddle your thumbs a minute or two, dab the drool from your mouth and toast up some bread.
Now pick a pretty platter…
…serve it up warm and let the compliments begin!
My husband always request this appetizer for New Years Eve!! Love it, but I serve mine with apple and pear slices. Yummy!!!
Thanks for stopping by my blog!!
Carol in Georgia
Stunning and edible , my favorite combo ( other than you too of course;) I gave you two some sugar on my blog today.
That sounds delicious! Could you clarify something for me? You say bake for 20 minutes at 400 degrees. You also said wait an hour, but serve warm. So are you suppose to wait an hour after it is finished baking to serve it? Does it stay warm that long?
Thanks!
Penny
Yum – I’m on my way over. You make the cheesey goodness thing and I’ll bring the wine. See you around 7ish! Deal?
Yum. Yum, yum, yum, yum, yum!!! I love the idea of a monogram (like the good Southern girl that I am)! Definitely going to do this at my next little get-together … As a matter of fact, I have a brie round in my refrigerator right now!
Yum! I think I will try this for family dinner this week….I love the “detail-oriented” leaves; it makes it look so pro…
This looks fantastic I can’t wait to try this! And by golly brie is my favorite.
eddie
eddie
eddie …
I’m melting over here in the burbs …
got wine?
need wine with these
I’ll bring it.
YUM! That is my absolute favorite snack. Yours looks delish 🙂
I made this exact recipe except with phyllo pastry last week. Of course, mine wasn’t as pretty as yours but it was so yummy! All the girls raved about it & it was super easy!
YUMMMMM….
Those are my very favorite apricot preserves. Have you used other flavors with the brie en croute, like raspberry?
I love this! You are making me hungry!
pve
This looks delicious. But I have a question.
Not to be dense, but if you bake it at your house and have to serve it warm/hot, how do you transport it?
Do you bring it unbaked and borrow the hostess’s oven? Probably not good for Thanksgiving in that case.
Or do you only bring it to places that aren’t too far away? Do you wrap it to keep it warm?
I’m not trying to be rude, I am genuinely curious because I would like to make this for some family events, but the travel time is about 60 minutes.
Thank you. It really does look fab.
I make this for every party I have and everyone goes crazy for it! My guests actually request it every time. So glad to hear someone else it a huge fan of it too! It’s so good!
Just delish! Brie is my absolute favorite cheese!
Jennifer
Lawsy-mercy! Pass the brie en croute, E&J!
The brie is one of my favorite appetizers to make. Sometimes I use butter/brown sugar instead of the preserves and serve with applie slices. Yum!
I swear this is our go too easy appetizer during the winter months. And, I have to admit….when it is just me and my husband it and a bottle of wine has been known to become dinner….
How lovely. Ina Garten made a recipe similar to this – and I must say, with the little cookie-cutter leaf cut-outs you did, yours looks even more delightful. Thanks for the idea!
I was enjoying a little bit of cheese and crackers while reading blogs but not now because it’s cold cheese. I want some of that yummy looking warm from the oven goodness you have pictured. I’m going to make this Friday and can’t wait! Is there anything you can’t do?
Hi Eddie, I have to say your picture up the top of the blog is so cute! I never knew you went to cooking school. This recipe looks fab and I am going to make it!
Hello to the tall handsome Mr. J too!
xxoo
Mmmm … my mouth is watering! I love making Brie in Puff Pastry, though I’ve never tried making it with preserves, I usually do a butter-and-brown-sugar filling. I never thought of using the extra pastry to make cutouts for the top! Can’t wait to add that to my recipe!
PS Happy (belated) Valentine’s Day to one adorable and classy couple;)
PPS Linked to you in my most recent post re: flowers.
i can’t wait to try this!!!!! thanks:) xoxo
umm…YUMMMM! 😉 And so pretty too!
you make it look so easy and so good.
I’m hungry.
One of my faves! I’ve been making it with some of our homemade peach jam from last summer with some slivered almonds–yummy! Yours is so much prettier than mine is, though!
You made that delicious appetizer look easy!
xo Cathy
Literally my favorite appetizer to bring to parties etc. People never believe how easy it is! I typically use raspberry.
I have had this before but never presented as pretty as yours.I think that is what puts you above the rest-it is all in the details and you always cover all the details. xo Kathysue
Ooh, I can’t wait to try this and impress all of my guests! It looks fab!
Yippee….my “detail oriented” friend! I think I can actually do this. In fact I know I can, thanks to these handy dandy photo instructions!
This might just be my new “go to” appetizer!
xoxo Elizabeth
YUM! Thanks for the great tutorial!
That is beautiful!! I will definitely be making that for my next get together. Mmmmm, thanks for sharing. You went to culinary school? Anything you aren’t good at:)
And this had to show up in my email box right before dinner!! Yummo!
Eddie you are KILLING me here!!
I am on a strict food detox..!! Mamma mia, cheese treats like these are my weakness. I LOVE cheese and am keeping this recipe for later.
THANK you for this wonderful punishment. 🙂
xx Charlotta
Looks delicious and gorgeous, Eddie! I can’t wait to make this for our next cocktail party.
Ok, ok. I’ll do it! I’ve been putting this off, but EDDIE…your easy instructions make it do-able! Perfectly yummy…
Shut up this looks delish! Your post had me at “good red wine” so I kept scrolling! :0)
I love the leaf detail. I will definitly be trying this one out for sure!
Thanks for sharing,
Beth
Looks gorgeous and delicious!!! Wish I was there right now and we would dig in with a glass of that red!
Ok, yummy AND beautiful! I will share this on my blog and link back to yours soon. After a challenging morning at the gym with my personal trainer, I would love to take a swan dive into this dish! Thanks for sharing!
xo,
Caroline
one of my favorites too. I always say it is faster than a cheese tray to assemble and people really do go CRAZY over it too!
sounds wonderful – but you DO mean compliments, not complements!
Susan
Montreal
YUM! My mouth is literally watering. Love the leaf details, adds a nice touch…. I have made similar except with oodles of garlic, honey and butter.
Soooo, tell me, what time would you boys like to come over? Don’t forget to bring the brie. 🙂
Enjoy the week.
xo
I love brie but have always removed the top of the rind??? Yours looks fantastic and makes me hungry to entertain again. Take care and keep inspiring 🙂
Janet
One dish you must try, if you haven’t for brie is just top it with brown sugar & chopped pecans, drizzle melted butter on top, then pour on some yummy Kahlua and bake till warm and it is starting to melt…so delicious! I also sometimes slice the ring in half and add brown sugar and pecans for a little extra oomph.
Wow Eddie, this look incredible. I’ve made this before, but not embellished with the leaves. Makes a huge difference in the presentation. I’m sharing this with my chef/catering son and daughter as an idea for their next gig!
OK then, Yum! Seriously. 🙂
Delicious! What a gorgeous demo…I can seriously cook but cannot present. Thanks!!
Oh my! That makes my mouth water! Hope you had a wonderful Valentine’s Day!
xx
That looks delicious & beautiful!! You make it look fairly simple to make! ( I prefere detail-oriented too!!LOL)
Yummm…my mouth is watering!
I miss you + Jaithan so much…even pb&j would be delightful as long as we were together. xoox, P
I miss you + Jaithan so much…even pb&j would be delightful as long as we were together. xoox, P
I am going to Fl. with 3 friends next week and I will make this while we are there! YUUUMMMMM!!! Thanks so much for the idea! XO, Pinky
YUM! I wish i was there digging in to that baby!
Lovely. Definitely delicious. I even cut my brie in half and slather more of the mixture on the inside as well and then put the two halves back together! I twist dough pieces into little rosettes, but without a doubt, yours is prettier. Why am I not surprised?!!!
OK, so I AM drooling… 😉
No… I wouldn’t say crazy! I’m the exact same way, the devil is in the detail, and that’s what makes it special!!
Northern Light
Oh Eddie an all time favorite brought to another level of lusciousness!
xoxo
Karena
Art by Karena
My, that does look rather good. I’m having a bit of a pastry phase – curry puffs, as it happens, but not nearly as prettily decorated.
None of these are of course any good for the waistline.
How absolutely delicious and perfect for an evening of hosting friends! I bought ingredients for this at Christmas and then didn’t make it because I was afraid that I would mess it up. You make it look so easy!
Hope you guys are well.
xo, Jen
PS… I have a new blog that I am slowly switching over to. Please stop by.
http://oursoutherntable-jen.blogspot.com/
J.
My mouth is watering…I can almost taste it!!
My dear friend makes this all of the time, but with raspberry jam. And with quince jam it tastes absolutely divine! xx Danielle
It is indeed a pretty little package. I am also admiring the wonderful French rolling pin. It is on my list when traveling to France in May.
I love it! Perfect for a party in the winter. Hope all is well! xx
This is my absolute favorite recipe! People eat it up like crazy and it’s not all that difficult to make.
ummmm is it wrong that i’m considering having this and only this for dinner tonight? i LOVE baked brie!
boy did i pick the wrong time to read this post – i’m starving and this looks so yummy!! i actually tried this for the first time last year – a friend of mine made it and i have to say it was amazing!!
This is going to my book group and believe me they will love it, especially with the red wine. We are reading the Dragon Mother book and I expect a rather lively discussion.
You had me at “brie,” but when you add the rest I can hardly contain myself. Brie is right up there with molten chocolate cake as a favorite, ultimate indulgence. Its almost indecent.
My mom does a version of this where she adds maple/caramelized walnuts on top. Its also good with crisp, granny smith apple slices!
Mmmmmmm it looks wonderful!
Putting this on my to do list!
Thanks Eddie!!!!
Smiles, Dolly
OK
My next get together I am making that and saying Eddie showed me how to make it.
Let them figure out who Eddie Is
Janice
ps
Then I will tell them EDDIE ROSS !!!!!!!!!!!
Looks delish, my mouth is watering 🙂
I tried it with Camenbert instead of Brie and it tasted absolutely delicious! Greetings from Switzerland
Gorgeous Mr. Man!
Cindy
xo
Looks fantastic! The power of suggestion led me to have brie on apple slices for dinner last thanks to you 🙂 No puffed pastry in the house and when a craving comes over you, you’ve got to just go with it.
Best,
Julie
That is absolutely fabulous!
Eddie,
This is off the subject but do you have a lamp source you could share with me. I have been having trouble finding nice and reasonable table lamps.
Signed,
In the dark in FL!
Hello!! Reading this on the very sunny East Coast of Australia – and I have a question. Is the cheese runny when you break open the pastry shell? Do you ‘dip’ the bread, or spread the cheese onto the bread with a knife? It will eventually cool down here – that looks too good to pass by!
Thankyou
Gold Coast Kate
MMMMM, looks delicious and awe-insipring for a party. I’ll add this to my “to try” file. Thanks.
Thanks for the step-by-step instructions, Eddie. Looks fabulous!
I am making this definitely this weekend !!!!!! Gorgeous !!!!
looks fantastic, Eddie
Eddie, I love your down to earth approach to being chic! I am going to be serving this at my twins first birthday party in 3 weeks! So, when are you going to write a book on entertaining? hmmm??? 🙂
YUM – this has been the winter where I have totally given in to my cheese addiction – will add this to the list!!
Hi Eddie-
You mentioned that your other favorite shape for cut outs besides the leaves is a monogram. Do you also do this with a cookie/fondant cutter? If so, where did you find them? Any chance of a photo with the monogram detail? Thanks, Eddie…love your blog!
JAMES
Beautiful and oh so yummy!
that is amazing. tucking this in my recipe box. looks so elegant. no one has to know how easy it is! love that.
You make everything look so effortless and so stylish. I think this might be the most gorgeous rendition of this I ever saw.
love this!
it’s beautiful… thanks for sharing!
joan
Mmmm, this looks so delicious! I wish I was eating it right now! I love finding new easy and affordable recipes for entertaining. Now I know what I am making the next time I have friends over…thank you!
this is one of my “go-to” staples when entertaining. but love the cookie cutter idea!
we have all the Holidays at our house. this would be so pretty for our next get together! you did a beautiful job! susan
I am soooooo trying this recipe. I can’t wait to have people over!
I will use the art deco style serving spatula that I bought thanks to you at the NY flea market last Sunday 🙂
Patricia
I’ve always wanted to try this … and you made it so pretty!
I absolutely love brie en croute-it’s just delicious!!! Your recipe looks so wonderful~ I might have to try this at my next party~thank you for sharing it! 🙂
Thank you, Eddie. I made this today (did not look as good as yours though) for lunch with friends and everybody loved it.