YOU GUYS.

This brie en croûte is life changing.

I’m officially throwing bacon jam on everything, and I’m doing it with zero shame. There are baked brie & bacon jam phyllo cups, bacon jam brussels sprouts, and now… this.

My favorite creation yet.

This recipe is deceptively easy, so don’t be intimidated by the homemade dough. Not only is the assembly fairly simple, but you can make the pie dough + bacon jam days in advance, as well as assemble the entire treat 24-hours ahead!

It’s party ready, when you need it to be.

You start by making my standard pie dough, which you can freeze for over a week before using. Simply thaw in the fridge overnight before baking, or, if you must, just buy refrigerated pie dough. At this time of year, I have to give you that option. Next prepare the bacon jam, which is a simple combination of crisped bacon, apricot jam, and apple cider vinegar. Stir and saute until it becomes thick and jammy, then store for up to 5 days in the fridge.

When you’re ready, roll out the pie dough into a large, thin sheet roughly 1/8″ thick. Invert a 12″ bowl atop the dough, then use a pizza cutter to render a circular shape. Spread the bacon jam atop a 1 lb wheel of brie in a thick, even layer, then top with the circular dough. Invert, coat the exposed dough in egg wash, then fold up and pinch around the brie. If this sounds like a clusterfuck, fear not — this video shows you how to do it. And once your brie is pinch and cinched, decorate with shapes cut from the excess dough, coat entirely in egg wash, and return to the fridge for 30 minutes, or up to 1 day.

Bake @375F for 40 minutes until gorgeously golden, then immediately serve. The taste is a toothsome combination of fat/salt/acid/sweet, with a buttery pie dough encompassing it all.

Basically, there’s nothing not to enjoy. Xo

Bacon Jam Brie en Croûte

Ingredients:

  • DOUGH:
  • 1/4 cup salted butter
  • 3/4 cup all purpose flour, sifted
  • pinch of salt
  • pinch of sugar
  • 1/3 cup cold water – approx.
  • FILLING:
  • 12 oz applewood smoked bacon, chopped (about 10 slices)
  • 1/3 cup + 1 tbsp apricot jam
  • 2 1/2 tbsps apple cider vinegar
  • 1 lb wheel of good quality brie cheese
  • 1 large egg, beaten
  • parchment paper for lining

Directions:

  1. Begin by preparing the dough. Using a handheld cheese grater grate the butter into a small bowl, then freeze for 10 minutes (scroll this recipe for details). While the butter freezes, combine the flour, salt, and sugar in large mixing bowl.
  2. When ready, whisk the cold grated butter into the flour mixture until a mealy texture takes hold, then slowly begin adding water, 1 tablespoon at a time, until the dough takes shape. Next, gather the dough in a ball and transfer to a lightly floured surface before shaping into a flattened round. Tightly wrap in plastic wrap, then refrigerate for 45 minutes until the dough is firm and cold.
  3. Meanwhile, prepare the filling. In a large skillet cook the chopped bacon over a medium flame until crispy, 15 – 20 minutes. Be sure to drain any rendered fat from the skillet once the bacon is fully cooked. Next, reduce the flame to low before stirring in the apricot jam and apple cider vinegar, incorporating well. Allow this mixture to simmer for 5 – 8 minutes until thickened. Cool until needed.
  4. Pre-heat oven to 375F. Line a large baking sheet with parchment paper.
  5. With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet. Invert a 12″ bowl over the dough, then use a pizza cutter to carve out a circular shape. Next, top the wheel of brie with the bacon jam, smoothing out to the edges in an even layer. Place the circular dough over the brie, then invert. Use a pastry brush to coat the edges of the circle in egg wash, then fold up over the brie until it’s entirely covered in dough, pinching and sealing as you do — this video is an awesome visual to help you out! Turn the brie right-side up, transfer to the parchment-lined baking sheet, then lastly coat the tops and sides with egg wash. Bake on oven middle rack for 40 minutes until golden brown, then serve immediately.

this video will help you get through step 5! it’s easier than it sounds, I promise 🙂