Sweet Pepper Jelly & Walnut Brie En Croûte

Published on Sep 3, 2013
Updated on Nov 17, 2018

Sweet Pepper Jelly & Walnut Brie en Croute // TriedandTastyI cannot tell you how long I’ve wanted to make this. Not necessarily with the pepper jelly (because that was a relatively new idea) but with the brie and the pastry. I guess you could say it was on my mental cooking “bucket list”. I finally broke down and just made it, with a little bit of prompting of one of my Facebook fans. When I posted my Pepper Jelly recipe I was so excited to receive many great ideas of how to enjoy the wonderful bottled goodness. This was one of the ideas!

So, you are probably wondering what in the world is Brie in Croute? I learned on the Pepperidge Farm website that “in French cuisine, the term “en croûte” translates as “in a crust,” and refers to any food wrapped in pastry and baked. Brie en Croute is a recipe in which an entire wheel of Brie cheese is wrapped in puff pastry. When baked, the cheese becomes warm, melty… and completely irresistible!” Doesn’t that sound amazing??

Sweet Pepper Jelly & Walnut Brie en Croute // TriedandTasty

Sweet Pepper Jelly & Walnut Brie En Croute

Course: Appetizer
Cuisine: French
Keyword: Sweet Pepper Jelly & Walnut Brie En Croute
Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes
Servings: 12
Calories: 135 kcal
Author: Yvonne

Sweet Pepper Jelly & Walnut Brie En Croute is undeniably addictive.  "En Croute" essentially refers to any food wrapped in a pastry and baked - delish!

Print

Ingredients

  • 1/2 of a 17.3-ounce pkg. Pepperidge Farm® Puff Pastry Sheets 1 sheet, thawed according to package directions
  • 1 8 oz. Brie cheese round
  • 1/4 c. pepper jelly
  • 1/4 chopped pecans
  • 1 egg yolk
  • 1 tsp. water

Instructions

  1. Heat the oven to 400°F. Top cheese with pepper jelly and chopped pecans.
  2. Unfold the pastry sheet on a lightly floured surface. Gently lift pastry and cover cheese wheel.
  3. Fold pastry underneath cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.
  4. In a small bowl, whisk together the egg and water. Brush the seam of the pastry with the egg mixture.
  5. Place seam-side down onto a baking sheet.
  6. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
  7. Bake for 25 minutes or until the pastry is golden brown.
  8. Let stand for 20 minutes before serving. Serve with bread or crackers.

Recipe Notes

[My 2 Cents]
For whatever reason, I thought the theme of my Brie was apple.. I have no idea where that came from. What I meant to make was a pepper, since the Brie is "pepper jelly". Essentially, you can decorate the pastry however you like. It's kind of fun coming up with decorations.

Adapted from Pepperidge Farm

Nutrition Facts
Sweet Pepper Jelly & Walnut Brie En Croute
Amount Per Serving
Calories 135 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 35mg12%
Sodium 146mg6%
Potassium 34mg1%
Carbohydrates 7g2%
Sugar 2g2%
Protein 4g8%
Vitamin A 165IU3%
Vitamin C 0.4mg0%
Calcium 38mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet Pepper Jelly & Walnut Brie en Croute // TriedandTasty

Sweet Pepper Jelly & Walnut Brie en Croute // TriedandTasty

Sweet Pepper Jelly & Walnut Brie en Croute // TriedandTasty

Linking up with: Chef In Training , SNAP Creativity, Artsy Fartsy Mama, Link Party Palooza, Whipperberry, Six Sisters Stuff, Dessert Now, Dinner Later

*This post may contain affiliate links. I include these links to help you find either specific {or my favorite} products that are used in my recipes. If you purchase an item from the link on Tried an Tasty, I will receive a small commission helping keep my recipes free for you. Thank you for your support!

Tried and Tasty, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

27 comments about “Sweet Pepper Jelly & Walnut Brie En Croûte

  1. Kay

    I’ve just stumbled on your “Brie En Croute”! Your title caught my attention, because everything is better with pecans! My husband and I have had this at many restaurants, but I’ve never even thought about preparing it at home!! (I was unsuccessful at baking elephant garlic, when it became such a craze to do years ago! I always burned mine, and I even had a clay baking dish, shaped for that purpose) Thus, anything that can’t handle the tendancy to be overcooked intimidates me! I can’t believe how perfect this crust looks!! Any tips for the actual cooking process? I do so enjoy your blog, Yvonne!

    1. Yvonne

      I’m so happy you found my recipe! It’s totally easy to make at home – once you do it, you’ll wonder why you’ve never done it before! As far as tips go, it’s pretty simple.. I don’t think I have much additional input. I hope you’ll give it a try and let me know if you do!

  2. Kaye Rachele-Flanery

    Thank you for this amazing recipe. I always wanted to try a Brie recipe and I used yours. Thank goodness I did. It was a huge success and I will definitely use this recipe again.

    I decorated the top with cookie-cutter stars,very cute.

  3. courtney

    Yvonne! My mom makes a baked brie for Christmas and I swear I eat 3/4 of the entire thing myself! THis looks so good! Can’t wait to try it! It was so fun meeting you last night. What a doll you are. Let’s meet up and share a corndog!

    1. Yvonne

      Courtney!! I love that we got to meet each other in person last night! You are absolutely DARLING!!! I am so happy that I FINALLY got around to making brie. What the heck have I been waiting for?? Let’s meet up for sure.. but maybe for something other than a corndog… I’m feeling cafe rio ;)

  4. Britney @ The Princess & Her Cowboys

    That last picture makes me hungry for anything cheesy! This would be something fun to try….I’ll have to pin it!

  5. Aimee Berrett

    OH My GOSH, seeing that cheese in the bottom picture, all gooey and delish. Yum! I am not the hugest fan of brie, but with the pepper jelly and inside the pastry I think it would be delicious!

Leave a comment:

Your email address will not be published. Required fields are marked *