Brie en Croute (Baked Brie) and Rosé
Featured in our 2019 Friday Foodie Series
Prep time: 10 minutes | Cook time: 20 minutes | Cool time: 45 minutes
1 (13 to 16 oz.) Brie round
1 Tbsp. water
All Purpose flour (to dust work surface)
½ of a package of Pepperidge Farms Puff Pastry Sheets (1 sheet), thawed
½ cup seedless red raspberry jam
1/3 cup dried cranberries
¼ cup toasted sliced almonds (optional)
Crackers or crostini
Preheat oven to 400 degrees. Beat egg and water in a small bowl.
Sprinkle flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry
sheet into a 14-inch square. Spread preserves on the pastry to within 2 inches of the edge.
Sprinkle with cranberries (and almonds). Place the cheese in the center of the pastry. Fold the
pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam
with the egg wash. Place seam-side down onto a baking sheet lined with parchment paper.
Decorate with the pastry scrapes, if desired. Brush with the egg wash.
Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with
the crackers or crostini.
Enjoy with Iron Hub Rosé.
Flavor Variations: try other jams or preserves – apricot, strawberry, plum or Marion berry.
For Brie en Croute Provençal, omit the preserves, cranberries and almonds. Stir ¼ cup diced
jarred sun-dried tomatoes, 2 tablespoons olive tapenade and 2 tablespoons toasted pine nuts in
a small bowl. Spoon the mixture in the center of the pastry sheet. Top with the cheese and
proceed as directed above.