Tuesday, April 2, 2013

Easy Baked Brie

Baked Brie (or Brie "En Croute" - in crust) is my go-to dish for a brunch, dessert or appetizer.   It's sweet - but not too sweet.  It's fancy - but not too fancy.  And it's delicious - but not...actually, maybe it is too delicious, because I always end up eating more than I intended.  Nothing is perfect, I suppose.

My favorite thing about this recipe is that to make it, it only requires three ingredients and dirties three dishes.  Easy to make, easy to clean up after, and always a hit.  That's my kind of recipe.

Based on this recipe, I added a few tablespoons of Grandma Hoerner's Cranberry Walnut Chutney to  compliment the cheese.


3 tablespoons chutney
8 oz. brie
1 - 8 oz. canister of crescent rolls

1. Heat oven to 350 degrees.

2. Line a loaf pan with crescent roll dough.  Lay a rectangle (or two connected triangles) in the bottom of the pan and line the sides with the remaining triangles making sure the straight edges are all facing the same direction.  Press dough seams together to seal.

3.  Thinly slice off the rind of the cheese (optional) then slice wedge of cheese in half and arrange on the dough.

4.  Spoon chutney over cheese spreading evenly.

5.  Fold flaps of dough over cheese and chutney and press seams to seal.

6.  Bake for 25 minutes - until golden brown on top.

7.  Let stand 10 minutes. Serve Warm.


I don't usually post pictures of my dirty dishes - but count 'em.  Three.  The loaf pan.  The cheese knife.  And the tablespoon for the chutney.  That's it!

Thank you to Grandma Hoerner's for sending the Chutney!


  1. Grandma Hoerner's4/03/2013

    I love this dish! What a super simple idea, takes literally just a few minutes to assemble. And I bet the Brie and Cranberry Walnut was amazing together.

  2. Kierstin4/10/2013

    We love this one, too! We make it with a mix of apricot jam and dijon mustard on top of the cheese, which is also amazing. Yum yum!