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We hope you got insight from reading it, now let’s go back to wrapped brie with mixed berries and nuts (brie en croûte) recipe. To make wrapped brie with mixed berries and nuts (brie en croûte) you need 13 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Wrapped Brie with mixed berries and nuts (Brie en Croûte):

1. You need Pastry filling
2. Provide 8 oz brie cheese round (5" wheel)
3. Get 1/2 tbsp finely chopped mint
4. Take 2/3 cup mixed fresh berries or 1/2 cup dried fruit
5. Get 1 tbsp pine nuts
6. Prepare 1 tbsp flour (omit if using dried fruit)
7. Use 1 each egg (for egg wash- optional)
8. Get 1 each pie pastry for 9" tin
9. Use Pie pastry (scratch)
10. You need 2 1/2 cup flour
11. Use 1 tsp sea salt
12. Provide 1 cup butter (cold and cut into pieces)
13. Provide 2 tbsp water with chopped ice (or more as needed)

Instructions to make Wrapped Brie with mixed berries and nuts (Brie en Croûte):

1. Roll out pastry on lightly floured surface.
2. Thinly slice off top rind of cheese wheel.
3. Small amount of rind may remain, but should look like this:
4. Wash and dry the fresh fruit.
5. Finely chop mint.
6. Combine fruit, nuts and mint. Mix in flour.(omit if using dried fruit)
7. Add toppings to cheese.
8. Cut pastry in a circle with approximately four inches of pastry surrounding the cheese (Should be enough pastry to mostly cover cheese and toppings when folded up.)
9. Shape the pastry over the fruit mix and cheese using scraps for decoration.
10. Whisk one egg and two Tbsp water for egg wash. Brush pastry with egg wash and refrigerate for 30 minutes. Preheat oven to 400°F.
11. Add chilled wrapped brie to parchment paper in pie tin.
12. Bake until golden (20 minutes) then turn down heat to 350°F for another 10 to 15.

Fold the puff around the Brie until it is entirely wrapped, smoothing any seams with your finger. Place the berries on top of the brie. Then put the top half of the brie on top of the berries. Place the remaining square of crescent dough on top of the brie. Press the dough down evenly over the cheese, then fold the dough up over the top, pressing the edges together to seal it completely.

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