Prep Time: 15 minutes
Thaw Time: 40 minutes
Bake Time: 20 minutes
Stand Time: 45 minutes
Brie is one of my favorite kinds of cheese, and translated from French, “en croute” means “in crust”. Once you get past all the fancy words Brie en Croute is simply a wheel of Brie cheese wrapped in puff pastry.
This recipe is perfectly suited for Kitchen Survivalists, as it allows you to serve a gourmet hor duerve with very little effort. Your guests will never know. I won’t tell if you won’t.
1. Remove one (of the two) pastry sheets and let it thaw at room temperature for 40 minutes.
2. Preheat the oven to 400°F. In a small bowl, whisk the egg and water until combined well.
3. 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.
4. Bake at 400°F for 20 minutes, or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
The only tricky thing with this recipe is working with puff pastry. I’ve found it easier to work with if you let it thaw in the refrigerator for 24 hours before beginning step #2. If you don’t have the time to do so, no worries – just follow the directions as listed.