Fall Fruit Baked Goat Brie En Croute
October is the most inspiring month for creating new cozy recipes. Warm summer breezes are replaced by cooler air and the brilliant hues of the trees are magnificent. I’m a true summer girl, but yet there’s something about the feel of fall that’s so special.
This fall fruit baked “brie en croute” is impressive, enticing, and super simple to make.
Can we talk about this recipe for a second?
In my opinion, anything that is wrapped in puff pastry, baked and busts open to a gooey, molten deliciously decadent inside is just the BEST – THING – EVAH.
But seriously? This is really, really good. What does En Croute mean? It’s the French term for anything wrapped in pastry. You can en croute just about anything. In fact, I would love to be en croute all fall and winter long. It would make me verrrrrryyyyy, verrrrrryyyy happy.
Now, here’s a trick I learned AFTER I screwed up the first batch of this en croute thingy. And it makes perfect sense to me now.
YOU MUST CHILL the pastry wrapped brie before baking it. This ensures that the brie will not have liquefied by the time the puff pastry is puffed and browned. You want runny brie, not a fast moving hot mess. Case in point here, it was super runny when I cut into it BUT fear not, that didn’t stop both Steve and I from completely devouring this straight out of the oven. Gawd, we will eat anything.
You can even wrap the brie in puff pastry a day or even two ahead of time and store it in the fridge until it’s time to bake. That’s a great time saver if you are entertaining.
Now let me just insert a disclaimer here ->
“I, Debi Traub take zero responsibility for the extra days you are going to have to spend at the gym (or wherever you are exercising these days)- after gorging yourself on this wondrous appetizer of warm baked brie.
I mean, this is cheese wrapped in carbs. You are an adult. Govern yourself accordingly.
Dated: October 1, 2020
Truth be told, I love using fresh fruits in my recipes all year long. During the beginning of the fall season, I lean towards Ontario blue grapes, apples and late summer fresh blackberries. I also like to use up as much as I can from the end of the season herb garden.
Oh. And make two. People will want seconds.
- 1 sheet puff pastry, thawed
- 1 wheel Triple Creme Goat & Brie
- 1 tablespoon blackberry preserves
- 1 apple, sliced
- ½ cup fresh blackberries
- ½ cup fresh blue grapes
- 3 tablespoons salted butter, diced
- 2 tablespoons maple syrup
- 1 egg, beaten with 1 tablespoon water
- turbinado sugar for dusting
- Optional garnishes, toasted pecan halves, fresh grapes & blackberries
- Preheat the oven to 425F In a small baking dish, combine the apples, grapes, blackberries, butter, and maple syrup. Toss to coat. Transfer to the oven and roast for 25-30 minutes or until the apples are soft. Gently mix to combine the fruit. Lay the puff pastry flat on a parchment lined baking sheet. Place the goat brie wheel in the centre of the pastry and remove a thin slice of the rind from the top of the brie.
- Spread the preserves over the top of the brie and then fold the corners of the pastry over the brie. Chill the brie wrapped pastry for at least 30 minutes to one hour.
- When ready to bake, preheat the oven to 425F. Brush the pastry with beaten egg and sprinkle lightly with sugar. Bake for 20-25 minutes or until the pastry is deep golden brown. When ready to serve, spoon the warm fruit over the brie. Garnish with pecans and additional blackberries & grapes if desired. Enjoy!
Another disclaimer: Product was provided for this post by Saputo Cheese. Thank you for supporting the brands that keep Simply Beautiful Eating in the kitchen.
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