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Brie en Croute
Thaw: 40 minutes
Prep: 15 minutes
Bake: 20 minutes
Stand: 45 minutes
Watch this elegant, sure-to-impress appetizer disappear at your next party as creamy Brie, topped with almonds and parsley, oozes out of its flaky pastry crust.
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tbsp. water
1/4 cup toasted sliced almond (optional)
1/4 cup chopped fresh parsley
1 (about 1 pound) Brie cheese round
1 box (13 ounces) Pepperidge Farm® Cracker Favorites
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Sprinkle the almonds and parsley in the center of the circle. Top with the cheese. Brush the edge of the circle with the egg mixture. 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 the baking sheet. Decorate the top with 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.