1 In B L O G/ R E C I P E S

Brie En Croute

Hello all of you fancy foodies and welcome to our first official Mint & Basil recipe post!  We hope you enjoy this go-round as much as we enjoyed preparing….and might we say taste testing for you too!  This baked brie is the perfect dinner party appetizer, Sunday afternoon snack, or even a savory dessert at the end of the meal.  The buttery flavors of brie paired with the crisp pastry and sweet and savory jam is the ultimate combo! Creamy, salty, sweet…can it get any better than that?  When finally tasting the finished product, you’ll have forgotten the time it took to make and start dreaming up occasions to serve it again and again.  If you’re us you make it only because brie went on sale or that your husband neeeeds it!

The first thing you want to do is thaw the puff pastry.  Take note that puff pastry and phyllo are extremely different (even though the packaging is deceivably the same…how rude) and the baked brie will not turn out as heavenly as it should unless you use puff pastry.  Give yourself at least 15-20 minutes for the thawing process.  Also, keep the pastry cold when you are working with it, for it becomes hard to handle at a warm room temperature.  After thawing, unfold and roll out the pastry just a bit bigger in order to wrap up and around the brie.  If the puff pastry pieces break apart when unfolding, simply roll them back together.  This is bound to happen at least one time in your life…don’t cry, panic or call your mom for help the show will go on and no one will ever know you didn’t let it thaw long enough!

Place your wheel of brie in the center of the puff pastry and spread a seriously generous amount of jam on top.  At least a half a cup or more depending on how much you like jam…. we eat it by the spoonful here so obviously we use an obscene amount.  You can never have too much jam, it’s like putting a cap on chocolate. You just don’t.  Our brie was paired with a Strawberry Balsamic jam found at Mint + Basil for just the right amount of sweetness and spice with bits of black pepper infused into the jam. I mean can you say YUM.

Fold your puff pastry up and around the brie and jam, twisting the top together so that it stays sealed shut.  Do not wrap too tightly.  Whisk your egg with a TBS of water and baste all over the puff pastry.  This is what gives it that golden, crispy, sun kissed look.

Pop it into the oven either on an oven proof plate or in a baking dish and bake at 350 degrees for 20-30 minutes until beautifully crisp. You can just smell the the goodness!

Now drizzle that baby with our Savannah Bee Tupelo honey and eat until you think you can’t ever eat again!  Serve up with some crackers, thin crisp breadsticks, or sliced pears.

We are thrilled to start our recipe blog with this big knockout! We hope you take this home & test it as is or with your own perfect twist.  Any feedback is highly appreciated + by all means we’d love to see your finished product! Post, Tag, and #mintandbasilbrie for a chance to WIN a $15 gift card to the shop & stay tuned for more recipes coming your way!

Contest ends February 24th.

xoxo – M+B team


Brie En Croute / Baked Brie:

Prep time: 20-30 minutes

Cook time: 20-30 minutes


1 Puff Pastry

1 Wheel of Brie

1 Egg

1/2 cup Greenwood Jams Strawberry Balsamic Jam *found at Mint + Basil

Savanahh Bee Company Tupelo Honey *found at Mint + Basil

Crackers, thin crispy breadsticks, pears, baguette

Step-by-Step Instructions:

  1. Thaw Puff Pastry but keep cold.
  2. Lightly roll out puff pastry.
  3. Place wheel of Brie at the center of dough.
  4. Spoon your choice of jam, jelly or preserves over the top of the Brie.
  5. Fold dough up on sides and “tie” on top by twisting the dough together.
  6. Brush pastry with egg wash – 1 egg + tbsp. water.
  7. Bake at 350° degrees for 20-30 minutes or until light brown and crisp.
  8. Drizzle with honey and serve!

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1 Comment

  • Reply
    Nancy Daignault
    February 7, 2017 at 5:16 pm

    Beautiful display of art an yumminess!! Is that even a word?? Who cares! Love the blog and pictures. Great work M&B. Can’t wait for more to come.

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