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Brie En Croute Recipe
|Apricot preserves||12 Ounce (1 Jar)|
|Round brie||1 Pound (1 Brie)|
|Frozen puff pastry||17 1⁄2 Ounce (1 Package)|
Serving size: Complete recipe
Calories 5220 Calories from Fat 2849
% Daily Value*
Total Fat 320 g491.6%
Saturated Fat 128.4 g641.8%
Trans Fat 0 g
Cholesterol 665.1 mg221.7%
Sodium 4158.2 mg173.3%
Total Carbohydrates 460 g153.4%
Dietary Fiber 7.4 g29.8%
Sugars 186.1 g
Protein 137 g273.3%
Vitamin A 94.7% Vitamin C 180%
Calcium 91.1% Iron 88.2%
*Based on a 2000 Calorie diet
Spread apricot preserves on top of Brie.
Defrost pastry and lightly roll. Set Brie on one sheet of pastry and cut to fit so that pastry reaches up and around sides of Brie, even with top. Cut second piece of pastry to fit the top. Seal top to bottom and decoratively flute seam.
Cut out leaves and flowers from pastry scraps. Beat together egg and water to make an egg wash. Affix pastry leaves and flowers to top with egg wash and then brush over entire pastry surface.
Bake for 25 minutes at 400°.
Baked Brie should sit for 45 minutes to 1 hour before cutting.
Serve with apples, grapes, strawberries, or crackers.