Blackberry Thyme Baked Brie En Croute is a gorgeous and super simple appetizer for a get together. Cheese wrapped in puff pastry and baked! You can bet this won’t go unnoticed!
Well, none of this week’s “How Big Is The Kid?!” baking experiment is unfortunate. It’s cheese wrapped in carbs. And then baked until molten and golden brown. Praise the sugar gods for keeping my numbers in cheese, because I admit that I ate about half of this wheel of cheese while shooting it. Huck, the dog, also got his fair share when I wasn’t looking…
Like mother like son. And the human son was also quite pleased with how this turned out, if his kicks to my lungs were any indication.
According to my pregnancy app (I use Ovia Pregnancy for anyone curious), they say at 30 weeks he was the size of a brie en croute. I can only assume that they meant a much larger wheel of brie than the mini 8 ounce version I baked up for this – but let’s be honest, I probably didn’t need a full one pound wheel baked in puff pastry just laying around the house… Need is different than want. I sure as hell WANTED a full wheel just laying around the house. But such is life.
Summer is in full swing in Seattle – with over 40 days of NO RAIN. Two good things are coming out of that, one being that my tomatoes are absolutely thriving, and two that our blackberries are finally getting the clue that it is time to ripen. And they are really taking that clue seriously.
Our little street is packed with berries, some ripe and ready to pick, and others still green so I will have a good rotation of berries to pick the rest of summer. Huck is a champion blackberry picker and gets his own low hanging berries right from the prickly vines. In 20 minutes we cleaned house, picking some of the most delicious, warm blackberries for this recipe (and a pie I promised Ben). Only one brush with stinging nettles stymied me – which is a victory in itself since I was out there in shorts and a tank top ambling through the brambles. *Slow clap*.
The thyme was a lovely savory component to the sweet of the berries. And I 11/10 recommend. But if you want a sweet baked brie, you can omit it and it is still divine.
Need to catch up on our progress for this kiddo? See what other baked treats he’s been in the past few weeks!!
Blackberry Thyme Baked Brie En Croute
1 Sheet Puff Pastry, thawed
1/2 pound Brie Cheese
1 Egg + 1 Tbsp Water
1 cup Fresh Blackberries
2-3 Tbsp Blackberry Jam
1 Tbsp Fresh Thyme
1/8 tsp Fresh Ground Black Pepper
*Note – you can use a full pound wheel of brie, there is plenty of puff pastry to accommodate it if desired.*
Preheat oven to 400 Degrees.
Roll out the puff pastry into a 12×12 inch square. Cut three small 1/4″ strips from three sides of the puff pastry and set those aside. You will braid them together for a decorative topping.
Gently cut the top rind off the brie cheese and discard. Top the cut side of the brie with blackberries, and drizzle with the blackberry jam. Sprinkle on thyme, and black pepper. Lay the puff pastry over the top of the cheese and berries. Before you fold the puff pastry under the cheese, brush the edges of the puff pastry with a mixture of egg and water. This will glue the pastry together. Fold the puff pastry under the brie and seal.
Brush the rest of the puff pastry with the egg wash. Braid the three strips of the remaining puff pastry and set it on top of the en croute. Brush this with egg wash.
Bake for 30-35 minutes, or until dark golden brown. Remove and serve with crackers, or bread crisps.