Warm, gooey and oh-so-pretty, Chef Deb Silver’s golden, flaky Brie en Croûte is the perfect appetizer for your holiday soiree or a show-stopping host gift. Simple to pull off, or pick one up at The Silver Shamrocks (thesilvershamrocks.com).
BRIE EN CROÛTE
(BRIE WRAPPED IN PUFF PASTRY)
Serves 6–8.
Ingredients
- 1 (6- to 8-ounce) round brie, camembert or other soft-ripened cheese (triple cream is best)
- 1 (10-inch) square chilled puff pastry dough
- All-purpose flour, for dusting
- 1 large egg beaten with 1 Tbsp. water
Directions
- Preheat oven to 350°F. Using a sharp knife, lightly score the top rind of the cheese in a crisscross pattern, spacing cuts about 1 inch apart.
- Place puff pastry on a lightly floured work surface and roll to an even square. Fold the pastry up and over the cheese, pleating to enclose it. Trim excess dough to avoid a thick bundle, then pinch the pleats firmly together to seal. Turn the wrapped cheese over so the pleats are on the bottom and the smooth side faces up.
- If the dough is no longer cold, refrigerate the wrapped cheese for at least 20 minutes.
- Place in a lightly greased, room-temperature cast-iron skillet or on a parchment-lined baking sheet. Brush the top and sides with egg wash. Bake until the pastry is crisp and golden brown all over, about 25–35 minutes, allowing additional time if needed. Let rest 5–10 minutes before serving.
Chef Deb’s Favorite Toppings & Bases
- Fig, Pear & Thyme
- Jalapeño-Apricot or Your Favorite Pepper Jelly
- Cranberry, Orange & Pistachio
- Pesto, Artichoke Hearts & Sun-Dried Tomatoes
Chef Deb’s Pro Tips
- Put pastry scraps to work. Cut out leaves to decorate your brie, attaching them with a little egg wash. Or brush scraps with egg wash, sprinkle with Parmesan and black pepper, twist into cheese straws and bake on a separate parchment-lined sheet until golden.
- Make it yours. Any favorite jam, any favorite nut — a little acidity helps cut through the richness of the brie.
- Give leftovers an encore. Add orange zest and chopped pistachios to leftover Thanksgiving cranberry sauce for a delicious holiday topping.
- Bake and serve in the same dish. Cast iron looks beautiful on the table and helps keep the brie warm.
- Keep one tucked away. Freeze assembled, unbaked brie without the exterior egg wash. Once firm, wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator, unwrap, brush with egg wash and bake as directed.
Chef Deb Silver, owner of Silver Shamrocks and Forks & Fetes in Rochester
Chef and Owner Deb Silver, known for her seasonal from-scratch cooking and warm hospitality, is a lifelong creative and community builder — her talent and celebration of people and places help make Rochester the special place it is.