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I was looking for a new way to make brie wheels. Brie en croute (‘en croute’ means ‘inside the skin’) is a classic New Year’s Eve party snack that promises decadent flavor with its soft, oozing cheese. There are many recipes that add jam, honey and nuts to the package, which I welcome. 2024 is full of whimsical beef and ground meat. Instead of serving the same old baked brie, serve something unexpected at your New Year’s Eve party this year. Surprise your guests with the Taco Bell-inspired Crunchwrap Supreme Bree Ann His Croute.
I’m not ashamed of my love for Taco Bell. And Crunchwrap Supreme is definitely Taco Bell’s best offering. It consists of seasoned ground beef, melted cheese, hard corn tortillas, lettuce, tomato, and sour cream wrapped inside a soft tortilla. Surround both sides of the pouch with iron plates to secure the tortilla and heat it. It may not be sophisticated, but it’s very good.
Since en croute simply means “into the dough,” it seems like everything that makes the Crunchwrap great can make brie en croute even better. (What monster would turn down a savory Taco Bell-style grilled brie?) I had the seasoned beef and all the ingredients ready to add to the brie ring, but I thought, “What should I wrap it with?” . Crunchwraps are held together by a flour tortilla, creating a chewy, easy-to-carry wrapper. A traditional brie en croute is wrapped in puff pastry, adding a crunchy, rich, buttery layer. I couldn’t decide so I did both.
I found the puff pastry version to be a great display of bronzed puff pastry and overflowing lettuce. When it comes to presentation, it’s more party-friendly. I cut it a little too early, which is a risk with baked brie, so the cheese melted a little too much. Otherwise it was delivered as promised. Taco Bell’s Crunchwrap Supreme flavor with a decadent buttery crust and melty Brie cheese.
The tortilla-wrapped version was more of a Crunchwrap clone. I prefer the chewy texture of flour tortillas to flaky puff pastry, but I’m sure many people disagree. Once the cheese has cooled and reduced its oozing, cut this brie en croute into neat wedges to share. Much easier to hold than puff pastry ones. That being said, visually, the puff pastry brie is much more attention-grabbing.
Fortunately, there are no wrong choices. Simply serve with a small knife and let your guests hack away at it. Of course, your friends and family will love it for its savory flavor and creativity. Whichever you choose, you’ll be able to ring in the new year with an adventurous spirit.
Crunchwrap brie en croute with puff pastry
Credit: Aly Chanthong Lineman
material:
5 ounces ground beef
1 tablespoon taco bell seasoning mix
1 sheet of thawed puff pastry (I used it) pillsbury frozen pie crust)
6 or 7 ounce brie cheese wheels (wide wheels are better than tall ones)
1 corn tostada (I used it) guerero state tostadas)
1/2 cup chopped or shredded lettuce
1/4 cup chopped tomatoes
1 tablespoon sour cream
egg wash
1. Fry the beef in a frying pan (you can add a pinch of beef if you like) Baking soda helps with browning). If more than 1 tablespoon has accumulated in the pan, use paper towels to absorb excess fat and water. Stir in Taco Bell seasoning mix. Set aside to cool.
2. Preheat oven to 400°F. Place parchment paper on sheet tray.
3. Lightly flour your work surface and place the thawed puff pastry on it. Use a rolling pin to roll out in both directions to create about 1 inch of extra surface area. Place the puff pastry on a sheet tray lined with parchment paper.
Credit: Aly Chanthong Lineman
4. Add the cooled beef mixture to the center of the puff pastry. Top with tostada and place brie wheel on top of tostada. Lift the edges over the brie. Begin pleating the fabric to keep it together. Brushing the outside with egg wash will help the dough firm up and brown more easily. The top does not close completely. It’s okay as long as you put fresh vegetables on it. However, baking in the oven can cause the dough to deflate, so I wrapped buttered kitchen twine around the middle to support the dough.
Credit: Aly Chanthong Lineman
5. Bake the brie at 400°F for 20 to 25 minutes or until puffed and well browned. Cool for 15 minutes.
6. Top with shredded lettuce, chopped tomatoes, and a little sour cream. Please remove the string and enjoy.
Brie Croute-Rap Supreme
Credit: Aly Chanthong Lineman
material:
5 ounces ground beef
1 tablespoon taco bell seasoning mix
1 1/2 10-inch flour tortillas
6 or 7 ounce brie cheese wheels (wide wheels are better than tall ones)
1 corn tostada (I used it) guerero state tostadas)
1/2 cup chopped or shredded lettuce
1/4 cup chopped tomatoes
1 tablespoon sour cream
Apply a thin layer of oil to the frying pan
3-4 toothpicks
1. Fry the beef in a frying pan (you can add a pinch of beef if you like) Baking soda helps with browning). If more than 1 tablespoon has accumulated in the pan, use paper towels to absorb excess fat and water. Stir in Taco Bell seasoning mix. Set aside to cool.
2. Preheat oven to 400°F. Place the brie wheel on the parchment paper inside a small cake pan. Place the brie in the oven and warm through for 5-7 minutes. This is to remove the coldness and soften the brie. Do not overcook. If you overcook it, it will be very difficult to work with. Let’s put that aside.
3. Lightly coat the bottom of a non-stick frying pan with neutral cooking oil. Do not light the fire yet. Remove the flour tortillas and place them on top of the warmed brie. Place the cooled pan in your right hand, place your left hand on top of the tortilla, and flip the whole thing so that the brie comes out of the pan and is already in the center of the tortilla. Add this to the cold frying pan.
Credit: Aly Chanthong Lineman
4. Scatter the seasoned beef around and over the brie. Place the tostada on top and spread with sour cream. Top with half of the shredded lettuce and tomato. In case you haven’t guessed yet, a 10-inch tortilla won’t close on this giant pile. So use another tortilla half and place it on top of the lettuce and tomato in the center. Gather and pleat the edges of the first tortilla and overlap with the second patchwork tortilla. Use a few toothpicks to thread the pleats onto the skewer (make sure to grab the center half of the tortilla when inserting the skewer).
Sorry for the blurry photo, but this is how you select the edges together. It doesn’t have to be perfect. Just enough to flip it over later.
Credit: Aly Chanthong Lineman
5. Turn the burner over medium heat and sear the bottom of the Crunchwrap for about 2 minutes. Cover the skillet with a plate and carefully turn it over. Using a spatula, return the parcel to the pan, tucking in the pleats and toasting the other side.
Turn the crunchwrap over and use the walls of the pan to crease the loose pleats.
Credit: Aly Chanthong Lineman
6. Let the brie en croute cool for 15 minutes. Top with remaining shredded lettuce and tomatoes. Remove toothpicks and enjoy.