Holiday Brie en Croute

Campbell's Holiday Brie en Croute Recipe

This pastry-wrapped soft cheese, topped with cranberries, apricots and almonds, is great for the holidays but it's so good, you'll want to serve it year-round.

At a glance

Prep

15 min.

Total

2 hr.

Serves

12

Thaw: 40 min.

Bake: 20 min.

Stand: 45 min.

Cost per recipe: $24.94

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Pepperidge Farm® Cracker Favorites

    Pepperidge Farm® Cracker Favorites

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What You'll Need

1 egg
1 tablespoon water
All-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® 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® Cracker Favorites

How to Make It

  • 1

    Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

  • 2

    Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work 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.

  • 3

    Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

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Recipe Nutritional Information

Made With

Pepperidge Farm Puff Pastry Sheets

calories

393

totalfat

21g

saturatedfat

10g

cholesterol

53mg

sodium

544mg

totalcarbohydrate

39g

dietaryfiber

1g

protein

13g

vitamina

8%DV

vitaminc

2%DV

calcium

7%DV

iron

13%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Flavor Variation: For Brie en Croute Provençal, omit the preserves, cranberries and almonds.  Stir 1/4 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.
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RID#24034

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