Praline Pecan Brie en Croute is an impressive yet, easy appetizer to make and serve. Assemble the entire wheel in advance and chill, then it’s ready to bake just before serving. The puffy pastry, praline pecans and gooey cheesy turns this appetizer into a heavenly amalgamation of sweet and salty.
Easy Praline Pecan Brie en Croute
Praline Pecan Brie en Croute sounds so fancy doesn’t it? Translated it simply means brie wrapped in pastry. This elegant appetizer has that salty sweet flavor combination that’s always pleasing. One bonus with this recipe is that it can be fully assembled and popped into the refrigerator overnight, then brush it with the egg wash just before baking. How to make easy Praline Pecan Brie en Croute:
- Cheese – One large 19 ounce wheel of Brie.
- Pastry – One sheet of frozen puff pastry. Thaw it per the instructions on the package.
- Topping – Light brown sugar and praline or candied pecans. i.e. Fishers or similar. You could also use chopped toasted pecans.
- Butter – Salted or unsalted butter.
- Egg Wash – One large egg.
Easy Praline Pecan Brie en Croute Recipe
Can You Remove the Rind from the Brie? We really enjoy the nutty, creamy flavor of brie cheese, however, we strongly dislike the taste of the rind. In fact, my family won’t touch this appetizer if the rind hasn’t been removed from the cheese. It’s perfectly safe to eat the rind and in fact, that’s typically how brie cheese is served just like this recipe for Cranberry Baked Brie from Averie Cooks. To solve our dilemma, I use a sharp knife to peel the rind from the brie before wrapping it in the puff pastry. Even though removing the rind is a bit unconventional, it’s actually quite easy to do. Plus, it keeps my family happy and coming back for more.
How to Make the BEST Praline Pecan Brie en Croute
- Ingredients you’ll need to make homemade Praline Pecan Brie en Croute: One 19 ounce brie cheese, puff pastry, praline pecans, light brown sugar, butter, one large egg beaten with water to make the egg wash.
- Kitchen tools you’ll need: Sheet pan, sharp knife and cutting board, silicone baking mat, measuring cups, small bowl, whisk and pastry brush.
- If you’re unable to find praline pecans the equivalent amount of toasted pecans will work beautifully.
- Follow the instructions on the package for thawing the puff pastry bringing it to room temperature per their recommendation.
- You can leave the rind intact, if preferred.
- If you choose to remove the rind as I did you’ll need to use a sharp knife. Remove the rind with a scraping motion, so you’ll take away as little of the cheese as possible.
- The egg wash acts as a glue holding everything together. Brush the bottom before flipping then sides and top.
- You can fully assemble the brie en croute, cover with plastic wrap and pop it into the refrigerator the day before. When doing so, wait to brush it with the egg wash just before baking.
- Serve this baked brie with crackers, pita chips or fruit and nut sesame crackers.
- You can store baked Praline Pecan Brie en Croute chilled in the refrigerator for up to 3 days. Reheat gently covered with foil in a 350°F oven or in an air fryer.
More Holiday Recipes to Make
- Brown Butter Blondies are rich and buttery.
- Bourbon Balls are so fun to make and great for gift giving.
- These homemade Pecan Balls are a two bite treat that no one can resist.
- Sweet Eggnog Bread is baked in a loaf pan for ease of preparation.
- Gingerbread Cupcakes are sure to be loved by kids of all ages.
- No time to bake? Create your own Christmas Dessert Board for sharing.
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Helpful Kitchen Items:
Praline Pecan Brie en Croute
- 1 19 oz wheel of brie
- 1 sheet frozen puff pastry thawed
- 1/4 cup loosely packed brown sugar
- 1/4 cup praline pecans i.e. Fishers
- 1 tsp butter
- 1 large egg beaten
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Thaw pastry per package instructions.
- Remove the brie from the wrapping. Use the edge of a sharp knife, scrape the rind from the cheese. If you don't mind the rind, simply leave it on the cheese and skip this step.
- Carefully cut the brie in two equal halves.
- Using a floured rolling pin, roll out the thawed puff pastry on a lightly floured surface. Shape roughly into a 14 inch square. It doesn't have to be perfect.
- Trim the corners, shaping the pastry into a large circle. Leaving at least a 3 inch circumference around the cheese to cover it entirely.
- Place the bottom half of the brie into the center of the pastry.
- Sprinkle the brown sugar and nuts on top. Dot with butter, then brush the edge with the beaten egg wash. Place the remaining half on top.
- Fold the edges of the dough over the cheese pressing firmly. Brush the bottom with egg wash, then flip over so, the smooth side will be on top.
- Place onto the baking sheet, and smooth the sides with your hands. Brush top and sides with egg wash. You may garnish the top with cut outs from the trimmed edges, if desired.
- Bake for 20 minutes or until golden. Let stand on sheet for 20 minutes.
- Cut into wedges and serve with your choice of crackers, apple or pear slices.