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Baked Brie Pate

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  • 9 oz Brie cheese; rind removed
  • 4 1/2 oz Camembert cheese; rind removed.
  • 8 oz Cream cheese; softened
  • 1/4 c Walnuts; toasted, finely chopped
  • 8 1/2 oz Puff pastry; frozen, thawed, unfolded (1 sheet)
  • 1 lg Egg yolk; beaten


To help blend the cheeses smoothly let them stand for 30 minutes at room temperature before processing.
Place Brie and Camembert cheeses in a food processor or mixer bowl. Process or beat until nearly smooth. Gradually add cream cheese, processing till smooth after each addition. Stir in nuts. Season with salt and pepper. Spoon pate into an 8" quiche dish. Set aside.
Cut puff pastry into an 8" circle. Place on a small baking sheet. Cut small decorative designs from trimmings; brush bottoms of designs with a little water and attach to top of the pastry round. Combine egg yolk and 1 tablespoon water in a small bowl. Brush egg mixture over pastry. Bake puff pastry round at 400F 15-20 minutes or until golden brown. Remove from oven and set aside.
Reduce oven temperature to 350F. Bake cheese mixture 7-9 minutes or until just warm. Remove from oven.
Carefully place baked pastry round atop the cheese mixture. Serve warm. Makes 8-10 servings.
Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 93.
Posted to MC-Recipe Digest V1 #865 by Peg Baldassari <> on Oct 25, 1997