Raspberry Brie en Croute Recipe
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- 1 8-ounce Brie round
- 1/2 cup seedless raspberry jam
- 2 sheets frozen puff pastry, thawed
- 1 egg
- 1 tablespoon milk
- 3 tablespoons Chambord (raspberry brandy)
- 2 tablespoon apple cider or strong apple juice
- Toasted baguette slices for serving
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 to 10 servings
How to make brie en croute:
Preheat the oven to 400F. Cut the Brie in half, crosswise, and evenly spread the raspberry jam across the cut surface of the bottom half. Replace the top half of the Brie so it resembles a sandwich.
Roll each sheet of dough into a 13-inch square. Trim the edges of each pastry sheet so that it forms a circle. Carefully place the filled Brie into the center of one pastry circle and gather up the edges of the dough on top of the Brie.
Place the second pastry circle on top of the Brie and tuck the edges of it under the bottom of the wrapped cheese. Beat the egg and milk together and brush it over the surface of the pastry.
Place the Brie en croûte on a clean, lightly greased baking sheet and bake it for 35 to 40 minutes, until the pastry is puffed and golden brown.
While the Brie is baking, make the Chambord glaze. Stir the Chambord and apple cider together over medium heat. The mixture will come to a simmer quickly; continue cooking and stirring it until it reduces in volume and is thick enough to coat the back of a spoon. Set the glaze aside to cool to room temperature.
Allow the raspberry Brie en croute to cool at room temperature for 15 minutes before serving with the Chambord glaze brushed or drizzled over it.
This raspberry Brie en croute recipe makes 8 to 10 servings.