Brie Croissant

The holidays are a whirlwind of parties and gatherings, and having a go-to appetizer that’s both delicious and simple makes all the difference. This Brie croissant appetizer is the perfect solution –flaky, buttery, and filled with creamy Brie and sweet raspberry jam. Whip this up and bring it along to your next holiday celebration!

1 can of Pillsbury crescent rolls (or mini phyllo pastry shells for bite-sized versions)

Raspberry jam (I’ve used apricot before, so it’s up to what you like!)

Brie cheese (I recommend triple crème Brie from Prèsident Cheese)

Step 1: Preheat oven to 375°F while you prepare the brie pastry.

Step 2: Open the can of Pillsbury crescent rolls and carefully unroll the dough onto a flat surface. Flatten it completely and pinch the perforations with your fingers to seal them, creating one smooth sheet of dough.

Step 3: Take your block of Brie cheese and carefully slice off the rind (optional). Removing the rind helps the cheese melt better inside the pastry, but it’s entirely up to your preference.

Step 4: Place the Brie block in the center of the flattened dough. Add a few generous scoops of raspberry jam on top of the Brie. Fold the dough over the cheese by bringing both sides over the center, then fold and pinch the remaining edges together to fully seal the Brie inside the dough.

Step 5: Transfer your wrapped Brie onto a baking sheet lined with foil. Bake for about 15 minutes, keeping an eye on it as it bakes. The pastry should be golden brown and flaky, and the cheese should be warm and gooey.

Step 6: Allow the baked Brie to cool for a few minutes before serving. Slice into it for that perfect melty, jam-filled bite!