Baked Brie, also referred to as Brie en Croute, is one of the easiest appetizers to put together. I love the impression that it makes when I serve it to guests. Best of all, it’s the type of appetizer that can be modified in so many ways based on the ingredients that you have on hand. I always keep a package or two of Pepperidge Farm Puff Pastry in my freezer, along with nuts, dried fruits and various jams, all of which can be used to flavor the brie. For this version, I used chopped walnuts and dried cranberries with a drizzle of honey… delicious and lovely for the fall!
Wheel of brie
1 roll of Puff Pastry, thawed
Dark brown sugar
Preheat oven to 400 degrees. Unroll the thawed Puff Pastry and place in a baking dish. Place the wheel of brie in the center of the Puff Pastry. Top with a generous amount of cranberries and walnuts. Drizzle with honey.
Fold the Puff Pastry over the brie, bringing it towards the center of the wheel, tucking and pinching the dough so it encloses the entire wheel of brie. Pat dark brown sugar on top of the pastry. Bake for about 20 minutes or until the pastry ‘puffs up’ and becomes golden brown. Allow to sit for at least five minutes before slicing.