Holiday Brie en Croute

Holiday Brie en Croute

Campbell's Kitchen 0

"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."

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings


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  1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.
  2. 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.
  3. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.
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  • TIP
  • *To soften cranberries, mix dried cranberries and 1/2 cup hot water in bowl. Let stand 1 minute. Drain and pat dry.
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Reviews 172

  1. 256 Ratings


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.


soften the cranberries in orange juice instead of hot water, its delicious!

Linda Ricardo

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!