Bloody Brie En Croute

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Chef Cheryl Schaefer from Harmons, joined Good Things Utah in the kitchen today with a not-so-traditional but creepy Halloween appetizer. This recipe is guaranteed to excite your party guests.

Bloody Brie En Croute

Makes approximately 16 servings

Prep time 20 minutes, Chill time 60 minutes, Bake time 25 minutes


Blood Red Apple Syrup

  • ¼ Cup Pomegranate Juice
  • ¼ Cup Cranberry-Cherry Juice
  • ¼ Cup Corn Syrup
  • 1 Tbsp. Cornstarch
  • 2 Pkgs. Gelatin
  • 2 Tbsp. Water
  • ½ Cup Apples, peeled, cored, and diced
  • ½ tsp Red Food Coloring

Brie En Croute

  • 13-16 oz. Brie Wheel
  • ½ Pkg Frozen Puff Pastry, thawed (one 10” sheet)
  • 1 Lg. Egg, beaten


  1. In a small bowl, dissolve the gelatin in the water and allow to bloom.
  2. Add the juices, corn syrup, and cornstarch to a small saucepan. Stir to dissolve the cornstarch, then add the apples and food coloring.
  3. Slowly bring the mixture up to a simmer. The mixture will turn clear as it heats up.
  4. Add the bloomed gelatin to the saucepan and stir until dissolved.
  5. Line the lid of the brie container with plastic wrap and spray with pan spray.
  6. Pour gelatin mixture into lid and refrigerate until firm, approximately 1 hour. Take thawed dough out of refrigerator and allow to warm to room temperature while the gelatin is setting.
  7. Once gel mixture is set, roll one puff pastry sheet out to approximately 12” x 12”.
  8. Place gelatin disk in the center of the pastry. Then place unwrapped brie wheel on top of the gelatin disk.
  9. Using egg wash as glue, bring up the dough to completely enclose the cheese and gelatin. Make sure you egg wash every fold in the dough to make sure it is sealed completely.
  10. Turn wrapped cheese over and place on a pan sprayed sheet pan.
  11. Brush entire pastry with egg wash. If desired, use a spooky cookie cutter to cut out decorations for the top of the dough using the scraps you trimmed off of the dough. Glue them onto the dough using more egg wash.
  12. Bake in a preheated 375 degree oven for 25 minutes or until puff pastry is golden brown.
  13. Place on large platter and allow to cool for 15 minutes before cutting. Note: when you cut it, the “bloody cheese” will ooze out.

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