Brie En Croute

This baked Brie En Croute recipe might be one of my all time favorite appetizers. Layers of flaky pastry dough, brie cheese, brown sugar, and cinnamon pecans.This Brie En Croute might be one of my all time favorite appetizers. Layers of flaky pastry dough, brie cheese, brown sugar, and cinnamon pecans.

Last time I made this was on Draft day in April of 2005 when we found out we were moving to Miami. What a tense and exciting day. I think I was making food to keep our minds off the situation.

My sisters both make this all the time and I have memories of hovering around the island in their kitchens devouring it!

I have Bible study every Wednesday. I always do Pilates on Wednesdays then go to Bible study and eat half a wheel of brie. Does Pilates. Eats wheel of brie.

So yeah, I’ll eat brie by itself but this baked brie combo is dynamite.

I had forgotten how good this was until I made it for Bunko this week. It’s the perfect combo of salty Brie with sweet brown sugar glazed pecans.

  • 1 sheet frozen puff pastry pre-packaged
  • 1 tablespoon butter
  • 1/2 cup coarsely chopped pecans
  • 1/8 teaspoon ground cinnamon
  • 1 8-ounce wheel Brie
  • 1/4 cup brown sugar
  • 1 egg beaten
  • Crackers and sliced apples for serving
  1. Preheat oven to 375 degrees F.
  2. Defrost puff pastry for approximately 15 to 20 minutes and unfold.
  3. In a saucepan, melt the butter over medium heat. Saute the pecans in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until pecans are coated well. *I like to scrape the skin off the top of the Brie with a knife before the next step. Place the pecan mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. You can use cooking twine to tie off the top but I just fold and pinch it together so it doesn’t come open. Brush the beaten egg over top and side of Brie. You can sprinkle white sugar on it if you want. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
  4. Serve with crackers and fruit. Honestly, I just eat it plain. It doesn’t need anything!
Recipe Notes

Source: Paula Deen

Speak Your Mind



  1. Christie, I love this blog! I check it out everyday and the links! Keep up the great recipes you are doing such a great job! :)N

  2. I’m so excited to try this for a book club. Can you tell me if it needs to be served warm? Or what kind of crackers you suggest using with it?

  3. Ali,
    I love this. It is best served warm but is okay at room temp too. I have used Ritz crackers to serve it with but I usually just eat it with a fork.
    The Girl Who Ate Everything

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  5. I’m often not wild about the jelly people throw on top of brie, but I love brie and I love cinnamon, so this sounds terrific! I think I’d eat mine with a sliced pear…Yum!

  6. Kroger has some pre made turkey burgers that are actually really good. They are pre skilled kroger label. I merely placed them in a skillet with a little water so they do not stick as well as cook them till they are brown. I was actually suprised at how good they were !!

  7. This looks amazing!! Do you have to take the skin off the sides of the Brie before baking it?

  8. This looks great and I hope to try it next Thursday at my Norwex party.

    Check out my blog 😉