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"This pastry-wrapped soft cheese can be served year 'round. Baked until the cheese melts, this elegant appetizer is topped with dried cranberries, apricot preserves and toasted almonds. Serve with crackers to a grateful crowd." — Campbell's Kitchen
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1/2 package Pepperidge Farm® Puff Pastry Sheets
1 egg
1 tablespoon water
1/2 cup apricot preserves or raspberry jam
1/3 cup dried cranberry, softened*
1/4 cup toasted sliced almonds
1 (13.2 ounce) round Brie cheese
1 (26 ounce) package Pepperidge Farm® Entertaining Cracker Quartet Collection
So yummy! Used this as an appetizer on Thanksgiving. Even though my parents have told me that they don't like brie, they really enjoyed this. Made as is without almonds (I don't like them). I do recommend baking this in a dish that you will serve it with. It's impossible to transfer it when it's done cooking.
My family didn't really care for this. However, this was the first time they had tried Brie so it may just be that they don't like Brie rather than the recipe.
221 Ratings
soften the cranberries in orange juice instead of hot water, its delicious!
I've been making Brie en Croute for years now and it tastes better every time. My favorite combination is walnut, brown sugar and craisins. The slight tart flavor of the craisins work great with the sweetness of the brown sugar. Thanks for the idea of using apricot jam. Went with another reader's idea and served with sliced apples. Delicious!
Awesome recipe! I was a little skeptical of letting it cool for 1 hour, but it was still warm! It was very buttery tasting. I used pan-roasted slivered almonds instead of the sliced almonds for a slightly different crunch (and it was what I had). Very good for taking to a party. Serve with dried french bread slices you can make in the oven ahead of time.
I've made this too many times to count in many different ways and my favorite is using apricot jam or preserves, Craisins (you don't need to soak them...use them as they are!) lightly toasted sliced almonds and away you go! Excellent every time and travels well too.
This is my favorite way to eat brie (so far)! The sweet and slightly tangy flavors of the raspberry and cranberry are a perfect fit for the pungent flavor of the brie. I was in a hurry to eat it and didn't wait the recommended hour, and that was a mistake since the melted cheese then leaked out.
For Christmas Eve I made this using the apricot preserves. Absolutely delicious. I did not change a thing. I used the highest quality of preserve I could find at my store. The brie size wasn't exact so I just adjusted the preserves and almonds. Everyone loved it. Was my first time baking brie en croute. It was simple and easy and looked like it was bought from an expensive bakery. Very impressive appetizer in taste and appearance!
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