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.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.

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  • Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle cranberries and almonds over preserves. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inch from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.

  • Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.

TIP

*To soften cranberries, mix dried cranberries and 1/2 cup hot water in bowl. Let stand 1 minute. Drain and pat dry.

Nutrition Facts

536 calories; protein 13.1g; carbohydrates 59.8g; fat 25.8g; cholesterol 67.2mg; sodium 696mg. Full Nutrition
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Reviews (184)

Rating: 5 stars
01/12/2009
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. Read More
(184)
Rating: 5 stars
11/11/2008
soften the cranberries in orange juice instead of hot water, its delicious! Read More
(125)
Rating: 5 stars
11/10/2008
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! Read More
(96)
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Rating: 5 stars
12/19/2007
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. Read More
(75)
Rating: 5 stars
02/24/2008
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. Read More
(68)
Rating: 5 stars
01/21/2008
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. Read More
(52)
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Rating: 5 stars
12/25/2008
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! Read More
(47)
Rating: 5 stars
12/14/2008
This was one of many items at a party held at my open house. It was so incredibly impressive - it looks beautiful on display and the taste is divine. The nice thing is that brie invites many flavors so you can experiment. This time we used orange juice soaked dried cranberries (thanks Annika) and walnuts. I imagine a Caribbean chutney, or a fig/nut combo would also be quite lovely. With frozen pastry, this really doesn't take much time or effort but the bang for the buck is outstanding! Read More
(23)
Rating: 5 stars
12/14/2008
I made this for my annual cookie exchange, and used my homemade peach jam instead of the apricot preserves. It was SO yummy! I couldn't stop eating it! Read More
(21)