A rich and flavorful main dish, the crispy brie en croûte is prepared super quickly and is delicious. It is a dish that is really quick to prepare and brings about conviviality. Obviously, a whole wheel of brie should be divided among at least 6 diners. Bring it to the table, still very hot, just out of the oven, and cut it in front of everyone with a stream of hot cheese that surprises and delights everyone. Serve with cooked vegetables, or better yet, with raw and crunchy vegetables, with steamed potatoes or croutons to scoop up this delicious fondue and you’ll make your guests happy. If you want to prepare individual portions, I recommend making mini wrapped tomini. Let’s get to work and prepare brie en croûte together.
If you like recipes with puff pastry, here are some super tasty ones!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing brie en croûte
- 1 wheel of brie
- 1 sheet round puff pastry
- 1 egg (optional)
- 2 tablespoons milk
- as needed walnut kernels
- 1 tablespoon poppy seeds
Tools
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- Brush
- Baking tray
Preparation of crispy brie en croûte
To prepare the crispy brie en croûte, start with the puff pastry (it can also be prepared with shortcrust pastry if you prefer). Remove it from the fridge 10 minutes before using it because if it’s too cold, it tends to crack.
Score the brie forming diamonds on the crust. Distribute the chopped walnut kernels on top. Cover the brie with the puff pastry, close it well and trim off the excess pastry. Seal the puff pastry well around the cheese wheel, trying to seal any holes. With the excess pastry strips, make decorations.
Place the covered wheel on a baking sheet lined with parchment paper. Beat the yolk with the milk with a fork and, using a kitchen brush, brush the puff pastry. Sprinkle with poppy seeds. Preheat the static oven to 356°F (180°C) for about 20-25 minutes. Remove from the oven, let rest for 5 minutes, and serve at the table.
Storage
I recommend not storing the cheese en croûte, but consuming it immediately after baking.
