Description
This elegant Brie en Croûte recipe features a wheel of creamy brie wrapped in golden, flaky puff pastry, complemented perfectly by homemade vibrant lemon curd and fresh aromatic herbs. Ideal for a sophisticated appetizer or party snack, this dish balances rich cheese with bright citrus and herbaceous notes in under 40 minutes, serving eight guests.
Ingredients
Scale
Brie en Croûte
- 1 wheel of brie cheese (8-10 oz), preferably with a smooth, creamy texture
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Fresh thyme sprigs (optional, for garnish)
Lemon Curd
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup unsalted butter, cubed
- 1/4 teaspoon salt
Fresh Herbs
- Fresh thyme, rosemary, or basil (choose your favorite, finely chopped)
Instructions
- Prepare Lemon Curd: In a medium saucepan, combine lemon juice, lemon zest, sugar, egg yolks, and salt. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and immediately whisk in the cubed butter until smooth. Set aside to cool to room temperature.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the Brie en Croûte.
- Prepare Brie: On a lightly floured surface, roll out puff pastry to smooth any folds. Place the wheel of brie in the center. Spread a generous layer of cooled lemon curd on top of the brie, then sprinkle the chopped fresh herbs evenly over the curd.
- Wrap Brie: Fold the puff pastry over the brie, sealing all edges by pinching and folding underneath the wheel to prevent leakage. Brush the entire pastry surface with the beaten egg wash for a golden finish.
- Bake: Transfer the pastry-wrapped brie onto a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed.
- Garnish and Serve: Allow the Brie en Croûte to cool for 5-10 minutes before transferring to a serving plate. Garnish with fresh thyme sprigs if desired. Serve warm to enjoy the melty cheese and citrus-herb contrast.
Notes
- Ensure the lemon curd is fully cooled before spreading it on the brie to prevent melting the cheese prematurely.
- For extra flavor, add a light sprinkle of cracked black pepper over the lemon curd before wrapping.
- Use a sharp knife to cut the baked Brie en Croûte for neat slices without shredding the pastry.
- Leftover lemon curd can be refrigerated for up to one week and used as a spread or dessert topping.
