Brie en Croûte

Brie en Croûte

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  • 1 sheet pre-packaged frozen puff pastry
  • 1 tablespoon unsalted butter
  • 1/2 cup sliced almonds or walnuts
  • Flour, for dusting
  • 1 (8-ounce) wheel Brie cheese
  • 1 tablespoon chopped fresh parsley
  • 1 egg, beaten
  • 1 tablespoon water
  • Crackers, for serving


Thaw puff pastry at room temperature for 30 minutes. Preheat oven to 400° F.

Melt butter in a small pan over medium heat and sauté nuts until golden, about 5 minutes. Set aside.

Unfold pastry on a lightly floured surface. Roll into a 14-inch square; cut off corners to make a circle. Place Brie in the center of pastry and sprinkle with nuts and parsley.

Fold 2 opposite sides over cheese. Trim 2 remaining sides to 2 inches from the edge of the cheese then fold these 2 sides on to the round. Press edges to seal and place seam-side down on a parchment-lined baking sheet. Decorate top with pastry scraps, if desired. Mix together egg and water in a small bowl and brush entire surface with egg mixture.

Bake until golden brown, about 20 minutes. Cool for 1 hour before serving.

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