Truffle Brie En Croûte

When holiday gatherings call for a dish that feels effortless yet luxe, this is the answer. Our Truffle Brie en Croute blends savory mushrooms, herby shallots, and figgy sweetness with the showstopping creaminess of our Truffle Brie, all wrapped in golden pastry.

It’s elegant. It’s indulgent. And it’s surprisingly simple.

We love this as a small-bite appetizer or plated starter — perfect for gifting guests that warm, “you made this?” moment before the main course even begins.

Pro tip from the Rebel kitchen: both Truffle Brie and Classic Brie work beautifully here, but we recommend slicing the brie over baking a full wheel.

Ingredients

• 1 sheet vegan puff pastry or 6 sheets filo dough
• 8 oz cremini or button mushrooms, finely chopped
• 3 medium shallots, thinly sliced
• 1 tsp fresh rosemary, minced
• 2 tbsp olive oil
• ½ tsp garlic powder
• 1 wheel Rebel Truffle Brie
• 3 tbsp fig jam, for serving or dipping
• Salt & pepper to taste

Directions

1. Thinly slice your shallot and finely chop your mushrooms.
2. Saute shallots, mushrooms and fresh rosemary in olive oil. Season with salt, pepper, and garlic powder, and any herbs to your liking.
3. Thaw and cut 3x3 squares of your filo dough or puff pastry. Reserve half of them as toppers for your pastries.
4. Cut your Truffle Brie into thin slices, about ¾ inch thick.
5. Spoon a small amount of the mushroom mixture into each square. Add a Truffle Brie slice on top.
6. Take the reserved squares of pastry and top each one, crimp the sides with a fork and cut a small X in the top.
7. Bake according to the dough baking directions.
8. Serve with fig jam dollops on top, or on the side for dipping & enjoy.

Rebel Serving Notes:

• These bites are equally at home at a formal dinner or casual wine night.
• Pair with a chilled glass of Champagne or a light Pinot Noir.
• Garnish with a crisp sage leaf or a drizzle of extra virgin olive oil for added flair.