This literally takes less than five minutes to throw together.
“En coute” means “in crust” in French. Basically, throw anything in pastry buff, bake it, and add the suffix “en croute” at the end.
- premade croissant dough (I used Pillsbury’s)
- apricot preserve (I used Bonne Mamman)
- sliced almonds
- wedge of brie cheese
Roll out the croissant dough and spread apricot preserve. Top with brie, almonds, and more apricot preserve (pictured to). Use your hands to shape dough around the toppings and form a closed ball. Bake at 375*F until the dough has browned. Serve immediately (with fruit if you so please).
Time to prep: < 5 minutes
Time to bake: 10-15 minutes
Time to devour: < 30 seconds