Crescent Lined Baked Brie
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This Crescent Lined Baked Brie recipe is perfect when you want to serve guests a little something special. I love how the cheese oozes once you slice into this yummy goodness.
The garlic and apricot flavors blend wonderfully with roasted meat dinners that we love to make in the fall and winter months. And it’s so easy to make, too. Your guests will think you’ve slaved for hours to make it.
Ingredients Needed to Make Crescent Lined Baked Brie
- brie with rind on
- garlic-flavored crescent rolls (I like to use the uncut kind)
- apricot preserves
- slivered almonds
Instructions on Making This Recipe
Preheat oven to 425 degrees. Lay a piece of parchment paper on a baking sheet. Roll out half a package of crescent rolls on the parchment paper. If the crescent rolls are not uncut, press together to seal the edges.
On Crescent Rolls
For this recipe, I like to shop for crescent rolls that have not been cut, although this type is not always easy to find. It just makes the preparation for this recipe that much more simple. And simple is always good.
Garlic-flavored rolls may also be easier to find during the holiday season. If you’re unable to find the garlic-flavored rolls, you can always sprinkle garlic powder (about 1/2 – 3/4 teaspoon) over the dough.
Place the unwrapped brie in the center of the crescent pastry. I’ve actually tried this recipe with both the rind on and off. If you have issues with the sometimes unsavory flavor of the rind, go ahead and remove it. But it’s not necessary if you don’t want to mess with the removal. The cheese will ooze rather well, either way.
Top the brie with apricot preserves and almonds.
Wrapping the Brie
Beginning with one side, wrap the crescent dough over brie, until all sides are covered. Pinch and twist the dough at the top to seal.
Bake for 20-25 minutes until golden brown.
You’ll want to serve this appetizer shortly after removing from the oven to ensure that the brie will ooze. Serve warm with crackers, sliced apples or pears, and English walnuts. My Glazed English Walnuts pair splendidly with the brie and apricot flavors.
For Wine Recommendations, may I suggest: Saracco Moscato d’Asti or a favorite Pinot Grigio.
See more Appetizers Here.
Crescent Lined Baked Brie
- 8 oz. brie with rind on
- 1/2 package refrigerator garlic crescent rolls I like to use the uncut kind
- 1/4 cup apricot preserves
- 1/8 cup slivered almonds
- English Walnuts, Sliced Apples, Pears, Crackers
- Preheat oven to 425 degrees. Roll out half a package of crescent rolls and press together to seal edges if not uncut. Place brie in center of pastry. Top brie with apricot preserves and almonds.
- Beginning with one side, wrap crescent over brie, until all sides are covered. Twist dough at the top to seal.
- Bake for 20-25 minutes until golden brown.
- Place on pretty serving tray. Serve warm with crackers, glazed walnuts, and sliced apples or pears. Serves 6-8.