Honey and Nut Brie En Croute
We love the combination of cheese and honey. One of our favorite holiday appetizers each year is Brie in Croute. The French term “en croute” refers to any food wrapped in pastry and baked. Our floral honeys and honey products provide a touch of sweetness to a wheel of warm, creamy Brie baked in a crisp puff pastry crust. Choose from our selection of Honey Ridge Farms’ gourmet honeys including Black Button Sage, Wild Blackberry and Star Thistle. You can also substitute our Cranberry Chutney Honey Glaze for the honey in this recipe.
This elegant and classic appetizer is always a hit at parties and our holiday table. Have the recipe handy, as we’ve passed out more copies over the years than we can count. Although puff pastry seems a bit intimidating at first to work with, it’s actually quite simple to use. Just read the directions and tips on the puff pastry package and follow the recipe below. If desired, you can use leftover scraps of the puff pastry and cut out shapes like leaves, berries or bows to decorate the top. Happy Holidays from all of us at Honey Ridge Farms.
Thaw Time: 40 minutes
Bake Time: 20 minutes
Stand Time: 30 minutes
1 tablespoon water
2 tablespoons Honey Ridge Farms gourmet honey or Cranberry Chutney Honey Glaze
1/4 cup dried cranberries
1/4 cups pecans, almonds, or walnuts, toasted and chopped
1/2 of a 17.3-ounce package puff pastry sheets (1 sheet), thawed
1 (8-ounce) Brie cheese round, cut in half horizontally
Apple or pear slices, assorted crackers and/or French bread slices
Heat oven to 400 degrees F. In a small bowl, beat the egg and water with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place 1 cheese half, cut-side up, in the center of the pastry sheet. Spread the honey or cranberry chutney honey glaze, dried cranberries and nuts on the cheese. Top with the remaining cheese half, cut-side down.
Brush the edges of the pastry with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush with the egg mixture. Place seam-side down onto a baking sheet. Decorate the top with pastry scraps, if desired. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden brown. Let stand for 30 minutes. Serve with fruit slices, crackers and/or bread.
Makes about 8 servings.Recipes, Uncategorized comment below, or link to this permanent URL from your own site.