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Paula Deen's Brie En Croute #2

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“I was looking to use up some Brie cheese and found this recipe on Food Network. She made this recipe for the "Engagement Brunch" show. After receiving my 1st review, I went to the recipe and now found a video of her making this recipe and it is different than what the posted directions are for it. Here is a link that I would watch before making the recipe:”

Ingredients Nutrition

  • 1 sheet frozen puff pastry (package comes with 2 sheets)
  • 1 tablespoon butter
  • 14 cup pecans, chopped (or walnuts)
  • 8 ounces brie cheese (one small wheel)
  • 12 cup raspberry jam
  • 2 eggs, beaten


  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).
  3. Melt butter in a saucepan over medium heat.
  4. Saute nuts in butter until golden brown, approximately 5 minutes.
  5. Place nuts on top of Brie and spread jam on top of nuts.
  6. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction.
  7. Brush both sides of the sheet with beaten egg.
  8. Center the wheel of Brie on top of the pastry sheet.
  9. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle."
  10. Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape.
  11. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown.
  12. Serve with top-quality crackers.

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