Holiday Brie en Croute

Holiday Brie en Croute


"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."


Serving size has been adjusted!

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.


  • 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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  1. 257 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). ...

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

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 wit...

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 f...

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 sl...

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 ...

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...

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 f...

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!