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Holiday Brie en Croute

 Holiday Brie en Croute
Brought to you by Pepperidge Farm® Puff Pastry.
12 ServingsThaw Time: 40 min. Prep Time: 15 min. Bake Time: 20 min.


  • 1 egg
  • 1 tablespoon water
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet), thawed
  • 1/2 cup apricot preserves or seedless raspberry jam
  • 1/3 cup dried cranberries
  • 1/4 cup toasted sliced almonds
  • 1 (13- to 16-ounce) Brie cheese round
  • 1 package (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers


  • Heat the oven to 400°F. Beat the egg and water in a small bowl
  • with a fork.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry
  • sheet into a 14-inch square. Spread the preserves on the pastry to
  • within 2 inches of the edge. Sprinkle with the 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 mixture. Place seam-side down
  • onto a baking sheet. Decorate with the pastry scraps, if desired.
  • Brush with the egg mixture.
  • Bake for 20 minutes or until the pastry is golden brown. Let stand
  • for 45 minutes. Serve with the crackers. Yield: 12 servings.

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Holiday Brie en Croute (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer