I know I’ve made brie on the blog before and wasn’t really such a big fan of it, but can you really go wrong with adding bourbon, pine nuts, honey and dried cherries to anything? I’m pretty sure a shoe would taste good with all of those ingredients! But we aren’t making a shoe here today, people! We’re making a classic French dish called Camembert en Croute. This fancy dish is actually much easier to make than you may think. With pre-made pastry or crescent dough, a wheel of  camembert cheese and just a few ingredients mixed together in a bowl, you can create this beautiful show-stopping appetizer. The cheese is salty, the topping is sweet and the crescent dough sprinkled with coarse sugar adds some serious crunch.
Less than 10 ingredients and only 5 minutes of prep! Does it get any better?!?
Wrapped up like a little present!
Some extra flower cut-outs for decoration. Too cute.
And the finished product!
Cheesy goodness.
Bourbon Pine Nut Camembert en Croute
- 1 (8 ounce) can refrigerated crescent rolls
- 1 (7 ounce) Les Petite Fermieres camembert wheel
- 1/4 cup pine nuts
- 2 tablespoon dried cherries
- 2 tablespoon honey
- 2 tablespoon butter, cubed
- 1 tablespoon bourbon
- 1 teaspoon coarse sugar
- 1 egg, whisked
Ingredients
1. Preheat the oven to 400 degrees F.
2. Open the can of refrigerated crescent rolls following the package directions and spread out the dough on a piece of parchment paper.
3. Slice off the top of the camembert wheel and place the wheel, sliced side up, on the dough. Make a few slices in the top of the cheese.
4. Combine the pine nuts, dried cherries, honey, cubed butter and bourbon and place the mixture on top of the camembert wheel.
5. Brush some of the whisked egg around the edges of the dough and fold the dough over the top of the pine nut mixture to close it completely.
6. Brush the outside of the dough with the whisked egg. If you have any extra dough, you can cut out shapes and attach them to the dough with more egg.
7. Sprinkle the dough with the coarse sugar.
8. Transfer the wrapped camembert wheel on the parchment paper to a baking sheet and bake for 25–30 minutes.
9. Slice and eat while still hot.
