Brie en Croute

Brie en Croute


OK, so I’ve been away far longer than I planned. The holiday season, school vacations & what-not got in the way of my posting but I’m back.


Today’s recipe is a simplified Brie en Croute. It’s no where near as complicated as it sounds & tastes great. If you’re like me, I’ve always been intimidated by the thought of using a fancy cheese like Brie. I’d never even tasted it until recently. Traditionally it’s made with puff pastry, but I opted to use refrigerated crescent rolls.


If you’re unfamiliar with Brie, it’s a mild, soft cheese encased in a white rind. The rind is edible, but if you don’t care for the taste, you can remove it. Brie can be purchased in a wheel or wedge. It compliments a variety of fruits & nuts as well as tasting great on crackers.



1- 8 oz wheel of Brie

1 package of refrigerated crescent rolls

1 egg beaten

½ cup chopped walnuts or pecans (optional)

strawberry preserves or fresh fruit (optional)


Preheat oven to 350 degrees. Grease baking sheet. Open crescent rolls & fan out like spokes, placing on in the center to cover the middle open space. (I folded mine over to fill the space)



Lay wheel of cheese in the center & add nuts if you choose to add them. Next, pull all the spokes up to the center & pinch shut. 



Beat one egg & brush over the surface of the pastry. Bake for approximately 20 minutes, until golden brown. 



Brie fresh out of the oven.



Slice & serve with fruit or preserves.



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