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Brie en Croute

I made this along with the mushrooms for that Swiss Thanksgiving. Kelly loved it so much, she made it at home in Chapel Hill, North Carolina that Christmas. Unfortunately, the croissant ready-to-roll dough in Switzerland is lighter and flakier than the ones here in the States. Still, the recipe works with whatever jam or jelly you choose, whatever shape of brie you have, and whatever your favorite cracker is.

1 ready-made croissant/crescent pastry

1/2 cup of jam or preserves

1 wedge or round of brie

Crackers to serve

Optional: Sliced Almonds

~ Preheat oven to 375º F.

~ Lay out pastry flat.

~ Brush with jam or preserves.

~ Sprinkle sliced almonds over pastry and jam if adding almonds.

~ Place brie in center of pastry.

~ Fold layers over brie and seal.

~ Place upside down on cookie sheet.

~ Cut slits in top of pastry.

~ Lightly brush with milk or egg wash.

~ Bake for 25 minutes.

~ Let sit for 10 minutes.

~ Slice open and serve with favorite crackers.

* I’ve also done this with walnuts, brown sugar, and butter instead of jam and almonds. Delish!


Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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