Baked brie, or brie en croute, is one of my favorite appetizers to make. Why? Because it’s low effort with high reward (the best kind of recipe, right?). All you need are some simple ingredients and a few minutes, and you’ve got a tasty, crowd-pleasing snack.
One of the best ways I make this rich and satisfying appetizer is with a bold bourbon-pecan mixture tucked inside. The combination of boozy bourbon, sweet pecans and brown sugar mixed with soft, melted brie all in a buttery Pillsbury® crescent roll crust is one that can’t be beat.
Here’s how to serve it for your next soiree:
First, gather your ingredients. The bourbon-pecan mixture tastes best when it’s had some time to soak, so be sure to make that ahead of time.
Unroll the crescent dough and divide it into two sections, pressing the perforations together to form two squares. Top one square with one half of the brie cheese, then cut out the corners of the dough. You can cut off small triangles or, for a fancier presentation, cut them out using a cookie or canapé cutter.
Top the brie with the bourbon-pecan mixture; top it off with the second round of cheese.
Cover it all with the remaining dough square. Press seams tightly, then fold the corners up and over; press to seal. Decorate the top of the dough with the reserved cutouts.
Brush the dough with a bourbon-spiked egg wash. Bake until the crust is golden brown.