Croissant-Wrapped Baked Brie

Don't blink or you'll miss this recipe I served at our food blogger potluck.


Brie (a wedge, or a wheel depending on how much you'll need)
1 refrigerator can of croissants
sesame seeds
olive oil

Unwrap the can of croissants and leave the triangles connected. You should have one long rectangle, or two smaller squares. (I used the two small squares in this case.)

Pinch the dough's seams together, unwrap the brie and place it on the bottom square. Pinch the 2nd dough seams together and place the 2nd square over the brie. Crimp or fold the edges, cutting off any excess. You can use the excess to make pretty designs on the top.


Before baking. (I assembled mine until this point the night before, then sprayed plastic wrap with a tiny bit of non-stick spray and covered it in the fridge.)

When ready to bake, brush the top with a little bit of olive oil and sprinkle with the sesame seeds. Bake according to the package instructions for the croissants. It might need a few more minutes, just watch it closely - you can tell by the golden brown color and it will start to look flaky.


I would recommend waiting a few minutes to cut into this, as the brie will be very hot. You can even let it sit out and cool completely, coming to room temperature. (Brie is best served warm or at room temperature, not chilled.)

Serve with extra crackers to schmear the brie that has escaped from the croissant crust.