Stuffed Brie En Cru

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ready after: minutes
Difficulty Level: 2

Source: Five Star Cooking at Home


  • 1 5-8 inches round brie cheese
  • 1 sheet frozen puff pastry sheet, defrosted
  • 4 ounces button mushrooms sliced thin
  • 1/2 cup dried cherries
  • 3 tablespoons butter
  • 1/4 cup roasted pine nuts
  • 1 teaspoon garlic clove, finely chopped
  • 1 egg, beaten
  • 1 tablespoon water
  • salt and pepper


  1. Preheat oven to 375 degrees.
  2. In a medium size skillet melt 2 tablespoons butter over medium high heat. Add mushrooms and saute until they develop light brown carmelization, stirring occasionally. Add garlic and continue to cook for 1 minute. Season lightly with salt and pepper.
  3. Add the last tablespoon of butter and sun-dried cherries to pan. Keep stirring slowly until cherries start to puff up and soften. Stir in pine nuts and remove from heat.
  4. Using a long serrated knife, slice cheese in half so that you have 2 rounds that are half the thickness of the original.
  5. Roll out puff pastry on a lightly floured surface to a large enough size to encase cheese. Place one half of the brie cut side up in middle of pastry. Pour the mushroom, pine nut and sun-dried cherry mixture on top of cheese. Mound it carefully so none falls out onto pastry. Top with the other half of the cheese, cut side down.
  6. Whisk beaten egg and water in a small bowl to be used as an egg wash.
  7. Take the 4 corners of the pastry and fold it over the top of the cheese. Use egg wash as a glue to hold pastry together. Repeat process with new corners that were formed. Pull pastry taught and turn over onto a parchment lined baking sheet. Brush rest of pastry with egg wash until whole exterior surface is lightly coated.
  8. Place in oven and bake for 45 minutes or until crust is beautifully golden brown. Remove from oven and let rest for 10 minutes prior to serving.
Print Friendly, PDF & Email