Brie cheese braid with leeks

Author: Les Cultures de chez nous
Tresse au brie et poireaux
Preparation 20
Baking 30
Portions 6
Freezing No


  • 1/2 package of puff pastry
  • 15 ml (1 tablespoon) of olive oil
  • 5 ml (1 tablespoon) of unsalted butter
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) of walnuts
  • 30 ml (2 tablespoons) of dried cranberries
  • 10 ml (2 tablespoons) of Dijon mustard
  • 112 g (4 oz) thinly sliced Brie cheese
  • 1 apple, thinly sliced
  • 2 eggs
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  • Thaw puff pastry as indicated on package. Preheat oven to 450 °F (230 °C).
  • In a large pan, heat oil and butter over medium heat. Add leeks and cook for 5 to 10 minutes. Stir in nuts and cranberries. Remove from heat and set aside.
  • On a lightly floured surface, roll out the dough into a 30 cm x 22 cm (12 in. x 8.5 in.) rectangle. Spread mustard over the middle third of the dough. Spoon leek mixture over mustard. Finish with Brie cheese and apple slices.
  • Starting at the top left corner of the long outer side of the dough, make diagonal cuts at 2.5 cm (1 in.) intervals almost to the filling.
  • Repeat on right side, in opposite direction. Alternating sides, fold strips over filling to imitate a braid shape, brushing each strip with beaten egg mixture to adhere. Brush top of braid with beaten egg mixture.
  • Place the braid on a baking sheet. Bake for about 25 minutes, or until pastry is golden and apples are tender. Cut into pieces and serve.

Chef's notes

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