As winter lingers on (and on and on), here's a simple, stylish hors d'oeuvre I like to serve fireside, along with a pretty crudité and lots of good red wine. The fancy French term is Brie en Croute, but I prefer the more Pepperidge-y name, Brie in Puff Pastry. Sure, you could spend hours making your own from scratch, and when I was in culinary school, believe me, I did. But sometimes, you just can't beat the convenience (and buttery goodness) of Pepperidge Farm. Now add to that a creamy brie, sweet apricot preserves, and easy embellishments anyone can do. But consider yourself warned: Perfect this little number, and you'll be the talk of the town. "What can I bring?" you'll ask. "Ooooooo," they'll say. "How about that cheesy, tangy, melt-in-your-mouth goodness all wrapped up in one pretty little package?"
What you'll need: puff pastry sheets, a 6-inch brie, a jar of good preserves—I used apricot—toasted almonds if you'd like, a rolling pin, an egg, a little flour and finally, for that all-important wow factor, an assortment of cookie (or fondant) cutters. To start, thaw the pastry sheets about 30 minutes, then roll them out on a lightly floured surface.
Spread 'em.
Flip and trim two inches from the edge.
Fold onto the round and press edges to seal. Make sure you're neat, though. I'm watching.
Now for the fun part. Press cookie (or fondant) cutters into leftover pastry to make shapes. I like a little nature with my pastry, so I chose leaves. Monograms are my other favorite.
Some people call me crazy—even neurotic. I prefer "detail-oriented."
Now brush a lightly beaten egg—oh yeah, do that too—all over the brie, arrange your cutouts (artfully now) and brush again.
Such a pretty little package, isn't it?
Bake 20 minutes at 400 degrees, twiddle your thumbs a minute or two, dab the drool from your mouth and toast up some bread.
Now pick a pretty platter...
...serve it up warm and let the compliments begin!
Thank you, Eddie. I made this today (did not look as good as yours though) for lunch with friends and everybody loved it.
Posted by: Kay | March 16, 2011 at 12:39 AM
I absolutely love brie en croute-it's just delicious!!! Your recipe looks so wonderful~ I might have to try this at my next party~thank you for sharing it! :)
Posted by: Courtney | March 05, 2011 at 07:28 PM
I've always wanted to try this ... and you made it so pretty!
Posted by: Melanie | March 05, 2011 at 06:31 PM
I am soooooo trying this recipe. I can't wait to have people over!
I will use the art deco style serving spatula that I bought thanks to you at the NY flea market last Sunday :)
Patricia
Posted by: Patricia | March 03, 2011 at 01:45 PM
we have all the Holidays at our house. this would be so pretty for our next get together! you did a beautiful job! susan
Posted by: susan | February 28, 2011 at 08:04 PM
this is one of my "go-to" staples when entertaining. but love the cookie cutter idea!
Posted by: hallie | February 24, 2011 at 08:19 PM
Mmmm, this looks so delicious! I wish I was eating it right now! I love finding new easy and affordable recipes for entertaining. Now I know what I am making the next time I have friends over...thank you!
Posted by: Jenn @ LL4L | February 21, 2011 at 10:03 PM
love this!
it's beautiful... thanks for sharing!
joan
Posted by: for the love of a house | February 21, 2011 at 11:13 AM
You make everything look so effortless and so stylish. I think this might be the most gorgeous rendition of this I ever saw.
Posted by: Scribbler | February 19, 2011 at 10:35 AM
that is amazing. tucking this in my recipe box. looks so elegant. no one has to know how easy it is! love that.
Posted by: bentley waters | February 18, 2011 at 10:04 PM
Beautiful and oh so yummy!
Posted by: Renae | February 18, 2011 at 07:41 PM
Hi Eddie-
You mentioned that your other favorite shape for cut outs besides the leaves is a monogram. Do you also do this with a cookie/fondant cutter? If so, where did you find them? Any chance of a photo with the monogram detail? Thanks, Eddie...love your blog!
JAMES
Posted by: James Little | February 18, 2011 at 10:03 AM
YUM - this has been the winter where I have totally given in to my cheese addiction - will add this to the list!!
Posted by: quintessence | February 18, 2011 at 12:13 AM
Eddie, I love your down to earth approach to being chic! I am going to be serving this at my twins first birthday party in 3 weeks! So, when are you going to write a book on entertaining? hmmm??? :)
Posted by: Cece | February 17, 2011 at 09:50 PM
looks fantastic, Eddie
Posted by: Design Elements | February 17, 2011 at 05:23 PM
I am making this definitely this weekend !!!!!! Gorgeous !!!!
Posted by: Modern Country Lady | February 17, 2011 at 03:54 PM
Thanks for the step-by-step instructions, Eddie. Looks fabulous!
Posted by: Carole | February 17, 2011 at 11:44 AM
MMMMM, looks delicious and awe-insipring for a party. I'll add this to my "to try" file. Thanks.
Posted by: elz | February 17, 2011 at 09:26 AM
Hello!! Reading this on the very sunny East Coast of Australia - and I have a question. Is the cheese runny when you break open the pastry shell? Do you 'dip' the bread, or spread the cheese onto the bread with a knife? It will eventually cool down here - that looks too good to pass by!
Thankyou
Gold Coast Kate
Posted by: Kathryn Miller | February 17, 2011 at 06:45 AM
Eddie,
This is off the subject but do you have a lamp source you could share with me. I have been having trouble finding nice and reasonable table lamps.
Signed,
In the dark in FL!
Posted by: tracy holland | February 17, 2011 at 06:27 AM
That is absolutely fabulous!
Posted by: Hamptontoes | February 16, 2011 at 07:20 PM
Looks fantastic! The power of suggestion led me to have brie on apple slices for dinner last thanks to you :) No puffed pastry in the house and when a craving comes over you, you've got to just go with it.
Best,
Julie
Posted by: Julie LoRusso | February 16, 2011 at 07:12 PM
Gorgeous Mr. Man!
Cindy
xo
Posted by: Design Love | February 16, 2011 at 05:59 PM
I tried it with Camenbert instead of Brie and it tasted absolutely delicious! Greetings from Switzerland
Posted by: Mabel | February 16, 2011 at 04:04 PM
Looks delish, my mouth is watering :)
Posted by: Fabulous Finds Studio | February 16, 2011 at 03:54 PM
OK
My next get together I am making that and saying Eddie showed me how to make it.
Let them figure out who Eddie Is
Janice
ps
Then I will tell them EDDIE ROSS !!!!!!!!!!!
Posted by: Curtains In My Tree | February 16, 2011 at 02:32 PM
Mmmmmmm it looks wonderful!
Putting this on my to do list!
Thanks Eddie!!!!
Smiles, Dolly
Posted by: Dollys Cherry Heart | February 16, 2011 at 01:57 PM
You had me at "brie," but when you add the rest I can hardly contain myself. Brie is right up there with molten chocolate cake as a favorite, ultimate indulgence. Its almost indecent.
My mom does a version of this where she adds maple/caramelized walnuts on top. Its also good with crisp, granny smith apple slices!
Posted by: Sara | February 16, 2011 at 01:46 PM
This is going to my book group and believe me they will love it, especially with the red wine. We are reading the Dragon Mother book and I expect a rather lively discussion.
Posted by: cj | February 16, 2011 at 01:40 PM
boy did i pick the wrong time to read this post - i'm starving and this looks so yummy!! i actually tried this for the first time last year - a friend of mine made it and i have to say it was amazing!!
Posted by: Piper | February 16, 2011 at 01:16 PM
ummmm is it wrong that i'm considering having this and only this for dinner tonight? i LOVE baked brie!
Posted by: belle on heels | February 16, 2011 at 12:16 PM
This is my absolute favorite recipe! People eat it up like crazy and it's not all that difficult to make.
Posted by: Kate Collins | February 16, 2011 at 10:31 AM
I love it! Perfect for a party in the winter. Hope all is well! xx
Posted by: Kate from Party Resources | February 16, 2011 at 09:04 AM
It is indeed a pretty little package. I am also admiring the wonderful French rolling pin. It is on my list when traveling to France in May.
Posted by: Laura Ingalls Gunn | February 16, 2011 at 08:59 AM
My dear friend makes this all of the time, but with raspberry jam. And with quince jam it tastes absolutely divine! xx Danielle
Posted by: Danielle | February 16, 2011 at 08:52 AM
My mouth is watering...I can almost taste it!!
Posted by: designchic | February 16, 2011 at 08:28 AM
How absolutely delicious and perfect for an evening of hosting friends! I bought ingredients for this at Christmas and then didn't make it because I was afraid that I would mess it up. You make it look so easy!
Hope you guys are well.
xo, Jen
PS... I have a new blog that I am slowly switching over to. Please stop by.
http://oursoutherntable-jen.blogspot.com/
J.
Posted by: Jennifer | February 16, 2011 at 07:35 AM
My, that does look rather good. I'm having a bit of a pastry phase - curry puffs, as it happens, but not nearly as prettily decorated.
None of these are of course any good for the waistline.
Posted by: columnist | February 16, 2011 at 07:20 AM
Oh Eddie an all time favorite brought to another level of lusciousness!
xoxo
Karena
Art by Karena
Posted by: Karena | February 16, 2011 at 12:42 AM
OK, so I AM drooling... ;)
No... I wouldn't say crazy! I'm the exact same way, the devil is in the detail, and that's what makes it special!!
Northern Light
Posted by: natasha | February 15, 2011 at 11:52 PM
Lovely. Definitely delicious. I even cut my brie in half and slather more of the mixture on the inside as well and then put the two halves back together! I twist dough pieces into little rosettes, but without a doubt, yours is prettier. Why am I not surprised?!!!
Posted by: The Mom | February 15, 2011 at 11:19 PM
YUM! I wish i was there digging in to that baby!
Posted by: abby jenkins | February 15, 2011 at 11:17 PM
I am going to Fl. with 3 friends next week and I will make this while we are there! YUUUMMMMM!!! Thanks so much for the idea! XO, Pinky
Posted by: Pinky | February 15, 2011 at 11:05 PM
I miss you + Jaithan so much...even pb&j would be delightful as long as we were together. xoox, P
Posted by: Patti Davis | February 15, 2011 at 10:53 PM
I miss you + Jaithan so much...even pb&j would be delightful as long as we were together. xoox, P
Posted by: Patti Davis | February 15, 2011 at 10:53 PM
Yummm...my mouth is watering!
Posted by: Pretty Inspirational | February 15, 2011 at 10:41 PM
That looks delicious & beautiful!! You make it look fairly simple to make! ( I prefere detail-oriented too!!LOL)
Posted by: Sandra Jonas | February 15, 2011 at 10:31 PM
Oh my! That makes my mouth water! Hope you had a wonderful Valentine's Day!
xx
Posted by: Jesse {GoodGirlGoneGlad} | February 15, 2011 at 10:29 PM
Delicious! What a gorgeous demo...I can seriously cook but cannot present. Thanks!!
Posted by: Baylor Love | February 15, 2011 at 09:53 PM
OK then, Yum! Seriously. :)
Posted by: Chris | February 15, 2011 at 09:49 PM
Wow Eddie, this look incredible. I've made this before, but not embellished with the leaves. Makes a huge difference in the presentation. I'm sharing this with my chef/catering son and daughter as an idea for their next gig!
Posted by: Delores | February 15, 2011 at 09:30 PM
One dish you must try, if you haven't for brie is just top it with brown sugar & chopped pecans, drizzle melted butter on top, then pour on some yummy Kahlua and bake till warm and it is starting to melt...so delicious! I also sometimes slice the ring in half and add brown sugar and pecans for a little extra oomph.
Posted by: Melissa @ Veranda Interiors | February 15, 2011 at 09:27 PM
I love brie but have always removed the top of the rind??? Yours looks fantastic and makes me hungry to entertain again. Take care and keep inspiring :)
Janet
Posted by: Janet Doherty | February 15, 2011 at 09:23 PM
YUM! My mouth is literally watering. Love the leaf details, adds a nice touch.... I have made similar except with oodles of garlic, honey and butter.
Soooo, tell me, what time would you boys like to come over? Don't forget to bring the brie. :)
Enjoy the week.
xo
Posted by: Laura Jens Sisino | February 15, 2011 at 09:23 PM
sounds wonderful – but you DO mean compliments, not complements!
Susan
Montreal
Posted by: susan schwartz | February 15, 2011 at 09:08 PM
one of my favorites too. I always say it is faster than a cheese tray to assemble and people really do go CRAZY over it too!
Posted by: Tessa | February 15, 2011 at 08:42 PM
Ok, yummy AND beautiful! I will share this on my blog and link back to yours soon. After a challenging morning at the gym with my personal trainer, I would love to take a swan dive into this dish! Thanks for sharing!
xo,
Caroline
Posted by: Caroline Simas | February 15, 2011 at 08:25 PM
Looks gorgeous and delicious!!! Wish I was there right now and we would dig in with a glass of that red!
Posted by: Mona Thompson | February 15, 2011 at 08:20 PM
Shut up this looks delish! Your post had me at "good red wine" so I kept scrolling! :0)
I love the leaf detail. I will definitly be trying this one out for sure!
Thanks for sharing,
Beth
Posted by: Beth | February 15, 2011 at 08:06 PM
Ok, ok. I'll do it! I've been putting this off, but EDDIE...your easy instructions make it do-able! Perfectly yummy...
Posted by: Virginia | February 15, 2011 at 08:01 PM
Looks delicious and gorgeous, Eddie! I can't wait to make this for our next cocktail party.
Posted by: onestorybuilding | February 15, 2011 at 08:01 PM
Eddie you are KILLING me here!!
I am on a strict food detox..!! Mamma mia, cheese treats like these are my weakness. I LOVE cheese and am keeping this recipe for later.
THANK you for this wonderful punishment. :)
xx Charlotta
Posted by: Charlotta | February 15, 2011 at 07:36 PM
And this had to show up in my email box right before dinner!! Yummo!
Posted by: Sally@DivineDistractions | February 15, 2011 at 07:29 PM
That is beautiful!! I will definitely be making that for my next get together. Mmmmm, thanks for sharing. You went to culinary school? Anything you aren't good at:)
Posted by: Carrie Waller | February 15, 2011 at 07:21 PM
YUM! Thanks for the great tutorial!
Posted by: Laura Casey Interiors | February 15, 2011 at 07:18 PM
Yippee....my "detail oriented" friend! I think I can actually do this. In fact I know I can, thanks to these handy dandy photo instructions!
This might just be my new "go to" appetizer!
xoxo Elizabeth
Posted by: pretty pink tulips | February 15, 2011 at 07:18 PM
Ooh, I can't wait to try this and impress all of my guests! It looks fab!
Posted by: Tracey of TG Designs | February 15, 2011 at 07:12 PM
I have had this before but never presented as pretty as yours.I think that is what puts you above the rest-it is all in the details and you always cover all the details. xo Kathysue
Posted by: Kathysue | February 15, 2011 at 07:07 PM
Literally my favorite appetizer to bring to parties etc. People never believe how easy it is! I typically use raspberry.
Posted by: Meagan | February 15, 2011 at 07:06 PM
You made that delicious appetizer look easy!
xo Cathy
Posted by: Stitchfork | February 15, 2011 at 06:50 PM
One of my faves! I've been making it with some of our homemade peach jam from last summer with some slivered almonds--yummy! Yours is so much prettier than mine is, though!
Posted by: Melissa | February 15, 2011 at 06:49 PM
you make it look so easy and so good.
I'm hungry.
Posted by: patty | February 15, 2011 at 06:33 PM
umm...YUMMMM! ;-) And so pretty too!
Posted by: robyn | February 15, 2011 at 06:32 PM
i can't wait to try this!!!!! thanks:) xoxo
Posted by: GRACE HAPPENS | February 15, 2011 at 05:44 PM
Mmmm ... my mouth is watering! I love making Brie in Puff Pastry, though I've never tried making it with preserves, I usually do a butter-and-brown-sugar filling. I never thought of using the extra pastry to make cutouts for the top! Can't wait to add that to my recipe!
PS Happy (belated) Valentine's Day to one adorable and classy couple;)
PPS Linked to you in my most recent post re: flowers.
Posted by: Mary-Grace | February 15, 2011 at 05:40 PM
Hi Eddie, I have to say your picture up the top of the blog is so cute! I never knew you went to cooking school. This recipe looks fab and I am going to make it!
Hello to the tall handsome Mr. J too!
xxoo
Posted by: amy@maisondecor | February 15, 2011 at 05:35 PM
I was enjoying a little bit of cheese and crackers while reading blogs but not now because it's cold cheese. I want some of that yummy looking warm from the oven goodness you have pictured. I'm going to make this Friday and can't wait! Is there anything you can't do?
Posted by: Acquired Objects | February 15, 2011 at 05:35 PM
How lovely. Ina Garten made a recipe similar to this - and I must say, with the little cookie-cutter leaf cut-outs you did, yours looks even more delightful. Thanks for the idea!
Posted by: Rachel's Cottage House | February 15, 2011 at 05:34 PM
I swear this is our go too easy appetizer during the winter months. And, I have to admit....when it is just me and my husband it and a bottle of wine has been known to become dinner....
Posted by: Susie@ Maddie's Nest | February 15, 2011 at 05:22 PM
The brie is one of my favorite appetizers to make. Sometimes I use butter/brown sugar instead of the preserves and serve with applie slices. Yum!
Posted by: Brooke @ Blueprint Bliss | February 15, 2011 at 05:06 PM
Lawsy-mercy! Pass the brie en croute, E&J!
Posted by: Mary Kay Andrews | February 15, 2011 at 04:56 PM
Just delish! Brie is my absolute favorite cheese!
Jennifer
Posted by: Jennifer John | February 15, 2011 at 04:51 PM
I make this for every party I have and everyone goes crazy for it! My guests actually request it every time. So glad to hear someone else it a huge fan of it too! It's so good!
Posted by: Marianne - Style For Living | February 15, 2011 at 04:40 PM
This looks delicious. But I have a question.
Not to be dense, but if you bake it at your house and have to serve it warm/hot, how do you transport it?
Do you bring it unbaked and borrow the hostess's oven? Probably not good for Thanksgiving in that case.
Or do you only bring it to places that aren't too far away? Do you wrap it to keep it warm?
I'm not trying to be rude, I am genuinely curious because I would like to make this for some family events, but the travel time is about 60 minutes.
Thank you. It really does look fab.
Posted by: Anonymous | February 15, 2011 at 04:19 PM
I love this! You are making me hungry!
pve
Posted by: pve | February 15, 2011 at 04:15 PM
YUMMMMM....
Those are my very favorite apricot preserves. Have you used other flavors with the brie en croute, like raspberry?
Posted by: Julie | February 15, 2011 at 04:00 PM
I made this exact recipe except with phyllo pastry last week. Of course, mine wasn't as pretty as yours but it was so yummy! All the girls raved about it & it was super easy!
Posted by: susan@pocacosas | February 15, 2011 at 03:50 PM
YUM! That is my absolute favorite snack. Yours looks delish :)
Posted by: Kate | February 15, 2011 at 03:42 PM
eddie
eddie
eddie ...
I'm melting over here in the burbs ...
got wine?
need wine with these
I'll bring it.
Posted by: savvycityfarmer | February 15, 2011 at 03:27 PM
This looks fantastic I can’t wait to try this! And by golly brie is my favorite.
Posted by: Naftali Stern @ The Bohmerian | February 15, 2011 at 03:26 PM
Yum! I think I will try this for family dinner this week....I love the "detail-oriented" leaves; it makes it look so pro...
Posted by: French Basketeer | February 15, 2011 at 03:15 PM
Yum. Yum, yum, yum, yum, yum!!! I love the idea of a monogram (like the good Southern girl that I am)! Definitely going to do this at my next little get-together ... As a matter of fact, I have a brie round in my refrigerator right now!
Posted by: traci zeller designs | February 15, 2011 at 02:59 PM
Yum - I'm on my way over. You make the cheesey goodness thing and I'll bring the wine. See you around 7ish! Deal?
Posted by: Wendy | February 15, 2011 at 02:59 PM
That sounds delicious! Could you clarify something for me? You say bake for 20 minutes at 400 degrees. You also said wait an hour, but serve warm. So are you suppose to wait an hour after it is finished baking to serve it? Does it stay warm that long?
Thanks!
Penny
Posted by: Penny @ The Comforts of Home | February 15, 2011 at 02:57 PM
Stunning and edible , my favorite combo ( other than you too of course;) I gave you two some sugar on my blog today.
Posted by: lizziefitz | February 15, 2011 at 02:55 PM
This is always my go-to app! But I must admit I don't get fancy with pretty add-ons (but want to going forward!). My mom makes all sorts of pear and apricot preserves that are just perfect for this - my mouth is watering!
Posted by: Leila | February 15, 2011 at 02:52 PM
My husband always request this appetizer for New Years Eve!! Love it, but I serve mine with apple and pear slices. Yummy!!!
Thanks for stopping by my blog!!
Carol in Georgia
Posted by: Carol | February 15, 2011 at 02:40 PM