Ever have intense cravings for high-quality cheese?


How about high-quality cheese slightly melted and wrapped up in a warm, golden brown puff pastry?


That, my friends, is Brie en Croute—literally translated as “Brie in a crust”—and it is probably one of the most delicious things I’ve ever eaten. The recipe is simple enough but definitely isn’t for chefs on a tight budget. Brie is commonly referred to as the “King of Cheeses” and costs around $15 per pound for most veritable varieties. But if money isn’t an issue, I recommend checking out Brie de Nangis for some truly luxurious fromage.

Cheese fit for a king.

Cheese fit for a king.


Anyway, on New Years Eve my mom decided to make this incredible recipe for Brie en Croute that included sautéed pecans, brown sugar, and cinnamon. I’m actually pretty sure she stole it from Paula Deen. But don’t worry; it’s definitely a step up from that infamous doughnut burger recipe (though probably just as fattening). So here’s a shout out to my homegirl Paula for putting together an exquisite version of this classic French delight.  Her cooking credibility is hereby redeemed.




Here’s what you’ll need:

1/4 cup brown sugar

1 egg, beaten

1 small (8-ounce) wheel Brie (i.e. half a pound)

1 tablespoon unsalted butter

1/2 cup chopped walnuts or pecans (or both! maybe even add in some cranberries or dried cherries for a bit of fruity redolence)

1 sheet frozen puff pastry (packages usually come with 2 sheets)

1/8 teaspoon ground cinnamon

30 minutes of time (10 for prep, 20 for cooking)


Here’s what you’ll do:

  1. Preheat oven to 375 degrees F.
  2. Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Sauté nuts in butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until nuts are well coated. Place nuts on top of Brie and sprinkle brown sugar on top of nuts.
  3. Lay the puff pastry out on a flat surface. Place the Brie in the center of the pastry. Gather up the edges of the Brie, pressing around the Brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Our humble attempt


As you might have guessed, you should let it cool for a while to allow the Brie to develop the right consistency. When you cut out a wedge, the cheese should be a little thicker than a pudding, but expect it to slowly ooze out of the pastry. This is when the cheese is at the perfect temperature.

Ready, set, devour.


Hope you guys like this recipe! If you have any recipes that you would like to be featured on WesStuffed feel free to contact us at info@wesstuffed.com.

Hungrily yours,