Christmas Brie En Croûte – National | Brie, Cranberry Jam, Puff Pastry, Walnuts

I love sharing my festive Christmas Brie en Croûte recipe, a French classic that’s become a holiday staple in the US. Start with an 8-ounce wheel of creamy Brie, wrapped in flaky puff pastry, and topped with tangy cranberry jam and crunchy walnuts for that perfect mix of sweet, nutty flavors. Sauté some red onion for extra depth, then bake at 400°F for 20-25 minutes until golden and irresistible. It’s an elegant appetizer for your gatherings, and you’ll uncover more tips, variations, and tools to customize it just right.

History

SAVE IT

Christmas Brie en Croûte traces its origins to France, where the classic en croûte technique—wrapping cheese in pastry and baking it—emerged as a sophisticated way to enhance the creamy Brie cheese, a staple of French cuisine.

Regional variations add cultural significance; for instance, in the United States, it often incorporates festive elements like cranberries or nuts, reflecting local holiday traditions and adapting to available ingredients.

Traditionally, this dish is served during Christmas gatherings, holiday feasts, or special occasions, symbolizing warmth and indulgence as an elegant appetizer that brings people together.

Ingredients

SAVE IT

– That creamy Brie cheese:

Oh, you know, the heart and soul of this whole shebang – go for an 8-ounce wheel of the good stuff, soft and ready to melt into pure bliss.

Because what’s a holiday appetizer without that ooey-gooey center that makes everyone lean in a little closer?

It’s like the cheese equivalent of a warm hug, and I’d say, slice it just right so it fits snugly in your pastry blanket.

– One sheet of puff pastry:

This flaky wonder is your trusty sidekick here, thawed and ready to roll out – picture it as the cozy blanket that wraps everything up, turning simple ingredients into something fancy without breaking a sweat.

If you’re feeling playful, grab the store-bought kind; after all, who’s time for homemade dough when the holidays are calling?

– A medium red onion, thinly sliced:

Now, this guy adds a punchy kick that livens things up, but let’s be real, if it’s too much for your taste – and it can be, with that sharp edge that might make your eyes water like you’re chopping onions for a comedy sketch.

Feel free to cut back to half or skip some slices altogether.

It’s all about making it your own, right?

– A handful of dried cranberries:

These little bursts of tart sweetness bring in that Christmas vibe, like tiny jewels scattered on top, and they pair so nicely with the cheese that you might wonder why you didn’t think of it sooner.

Just a quarter cup or so, to keep it balanced without overwhelming the show.

– Chopped nuts, like almonds or walnuts:

Throw in about a quarter cup for some satisfying crunch, because textures make life interesting.

Imagine biting into that contrast, and hey, if you’re nuts about nuts – pun intended – go a tad heavier, but don’t let them steal the spotlight from our star, the Brie.

– Sliced cucumbers, if you’re in the mood for extra crunch****:

Here’s where things get fun – add a few thin slices for that fresh, watery snap that lightens the whole dish, especially if you’re aiming for something less rich.

It’s like giving your appetizer a quick spa day, and who could say no to that?

– Fresh tomatoes, sliced, for a juicy twist****:

Or, if cucumbers aren’t your thing, toss in some ripe tomato slices to bring in a bright, garden-fresh note that cuts through the richness.

Maybe a couple, depending on your crowd, because sometimes you just need that pop of color and flavor to keep it feeling light and lively.

Cooking Steps

SAVE IT

Let’s delve into making this festive Brie En Croûte, where you take that 8-ounce wheel of creamy Brie and turn it into a showstopper appetizer that could steal the spotlight at any holiday gathering.

You’ll start by prepping your ingredients, like thinly slicing that medium red onion – and if it’s got too much bite for you, remember, cutting back is always an option to keep things mellow.

Think of this as your chance to play chef, layering flavors that balance rich cheese with tangy cranberries and crunchy nuts, all wrapped in one sheet of puff pastry for that golden, flaky finish.

Now, for the step-by-step magic – and trust me, it’s simpler than it sounds, even if you’re juggling a kitchen full of holiday chaos:

1. Preheat your oven: Set it to 400°F and line a baking sheet with parchment paper, giving your pastry a nice, non-stick bed to rest on while it bakes to perfection – this step is key, you know, to avoid any sticky situations that might make you question your baking skills.
2. Sauté the red onion: In a skillet over medium heat, cook the thinly sliced medium red onion in a bit of oil or butter for about 5-7 minutes until it softens and loses its sharp edge, then mix in that quarter cup of dried cranberries and quarter cup of chopped nuts for a quick stir, letting those flavors mingle like old friends at a party.
3. Assemble the Brie: Roll out your one sheet of puff pastry on a lightly floured surface to about 12 inches square, place the 8-ounce wheel of Brie in the center, and top it with your onion mixture – if you’re adding extras like sliced cucumbers or tomatoes for crunch, layer them on now, but don’t overdo it to keep everything snug.

Once it’s baked for 20-25 minutes until the pastry is puffed and golden, let it cool for a few minutes before serving, because who wants to handle a hot, gooey mess when you’re aiming for that perfect, crowd-pleasing slice?

This way, you end up with a dish that’s not just delicious but feels like a warm, cheesy hug on a plate, with just the right mix of textures to keep everyone coming back for more.

Tips and Variations

SAVE IT

If you’re whipping up this Christmas Brie En Croûte and the red onion’s punchy flavor feels a tad overwhelming, why not ease up and use just half, letting the sweetness shine through without overpowering that creamy cheese – after all, who wants their appetizer to bite back?

For a fresher twist, toss in some sliced cucumbers or juicy tomatoes, adding that extra crunch and lightness that makes each bite feel like a mini vacation, though you might end up with a messier plate if you’re not careful with the layering, turning your elegant dish into a playful jumble that still tastes amazing.

Experimenting like this keeps things fun, turning a simple recipe into your own holiday hit, even if my kitchen experiments sometimes lean toward the chaotic side.

Tools