Brie en Crote

Patty Ruth Hand Pirko

"This is an amazingly simple appitizer that always makes an elegant presentation. Very versatile, you can change the flavor as easily as changing the jelly."
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Ingredients

22 servings
Serving size has been adjusted!
Original recipe yields 10 servings



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Directions

  • Prep

  • Cook

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  1. Carefully, with a small paring knife, peel white waxy coating from Brie. Scoop small indention into top of brie.
  2. Roll out Crescent dough on baking sheet lined with parchment paper. Seal seams carefully with fingers or small rolling pen.
  3. Place brie in center of dough. Place jelly on brie and nuts on jelly.
  4. Gently pull edges of dough up over brie and jelly. Sealing edges carefully. At this point, you can pull the dough flat over itself, and use dough from an additional roll of crescent dough, to cut out decorations for the top or you can pull the edges up to resemble a pouch.
  5. Bake at 375 degrees for 12-13 min. Serve with apples, pears, gingersnaps, butter cookies or crackers.

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