My ex-wife Jamie's been making this savory Brie en croute since way back before we were married. I think she must have gotten the idea from a magazine, but I've never seen the recipe... I just wing it. It can be made with either puff pastry sheets (quick and easy) or phyllo sheets (more work, flakier shell). Serve with fancy table crackers or digestive biscuits.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
25
Yield:
1 baked brie
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven.

  • Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.

Cook's Note:

If you use phyllo, brush each layer with melted butter. This results in a crispier, fluffier crust, but takes a lot of work.

Nutrition Facts

48 calories; protein 2.1g 4% DV; carbohydrates 1.8g 1% DV; fat 3.6g 6% DV; cholesterol 11.5mg 4% DV; sodium 75mg 3% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2011
I made this recently for a Christmas Eve potluck and it was delish! I forgot my grocery list at home so I improvised a bit. I also don't like vermouth so I used a dry white wine (a cheap sauvignon blanc). I followed the directions up to using the phyllo dough. I used a sheet of puff pastry instead and used toothpicks to hold the pastry together on top. After that I used a quick spray of Pam on the top and sprinkled rosemary on it. Next time I make this I will defnitely used the phyllo dough as the puff pastry did not brown enough/get flaky enough for me. It's delicious! Give it a try! All of the ladies at the potluck asked for the recipe. Read More
(45)

Most helpful critical review

Rating: 3 stars
03/02/2020
Used crescent roll sheet and definitely needed the extra bread for the strong taste of the brie. Went well with baked chicken breasts and asparagus! Used same seasonings on chicken with brie (seasoned salt, white pepper) and it was tasty. Read More
20 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/03/2011
I made this recently for a Christmas Eve potluck and it was delish! I forgot my grocery list at home so I improvised a bit. I also don't like vermouth so I used a dry white wine (a cheap sauvignon blanc). I followed the directions up to using the phyllo dough. I used a sheet of puff pastry instead and used toothpicks to hold the pastry together on top. After that I used a quick spray of Pam on the top and sprinkled rosemary on it. Next time I make this I will defnitely used the phyllo dough as the puff pastry did not brown enough/get flaky enough for me. It's delicious! Give it a try! All of the ladies at the potluck asked for the recipe. Read More
(45)
Rating: 5 stars
09/30/2011
Hints: Puff pastry sheets cut the prep time dramatically! You can sub the vermouth for wine or whatever floats your boat. I keep meaning to take pictures so this recipe gets more popular. It really is delicious. If anybody takes a pic please upload! Read More
(27)
Rating: 4 stars
11/20/2011
This was good! I could not get a shallot to save my life @ the grocery store so I subbed green onion which I thought worked out nicely. I am a lover of garlic but I think if I make this again I would cut back as I thought it was a little too much. I wrapped mine in some crescent dough that needed to be used perfect! I also had an issue cutting the top off while trying to leave a lip around the edge. Is there a trick to that lol? I was able to make it work in the end though. Thanks for sharing.:) Read More
(18)
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Rating: 5 stars
08/08/2012
Really good- I added a handful of chopped mushrooms and sauteed them with the shallot and garlic in a little olive oil before adding the vermouth and putting it on top of the brie. Read More
(16)
Rating: 5 stars
12/23/2013
I modified this but wanted to rate the combination of the savory ingredients with the Brie which was excellent. The shallot garlic white pepper and sauvignon blanc (no vermouth) sauteed together and baked over the Brie was wonderful. I used miniature phyllo pastry shells (baked on parchment paper unfilled for 5 minutes at 350) then put a small cube of Brie in each shell and topped the Brie cubes with small amounts of the sauteed shallot/garlic mixture then baked at 300 for 4 minutes until the Brie melted. These little tartlets were great! Read More
(16)
Rating: 4 stars
12/12/2013
Better and easier with puff pastry and walnut-studded mango chutney on top of the brie. Wrap pastry up over top of brie and make a decoration on top with the folded up pastry. Read More
(9)
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Rating: 5 stars
09/03/2012
Amazing. Everyone raved about this and asked for the recipe! I used white wine instead of vermouth and puff pastry not phyllo. Will definitely make this again! Read More
(6)
Rating: 5 stars
09/02/2014
The only tip I took from this recipe was....I did take the rind off the top prior to wrapping the brie. This makes an AMAZING difference! The brie melts soooo much better. I made it w the traditional raspberry jam but next time I will try this recipe to a tee. Thanks so much for the tip! Read More
(5)
Rating: 5 stars
09/23/2013
This is a little tricky but really good. Read More
(4)
Rating: 3 stars
03/02/2020
Used crescent roll sheet and definitely needed the extra bread for the strong taste of the brie. Went well with baked chicken breasts and asparagus! Used same seasonings on chicken with brie (seasoned salt, white pepper) and it was tasty. Read More