Saturday, December 04, 2010

Baked Brie in Croute

(photo courtesy of

I recently had a coupon for a nice *free* wedge of brie from my local health food store just in time for a dinner I was needing to make an appetizer for. After asking around and seeing several versions of the same type recipe, I decided to try this one. It was delicious! I mean, how could it not be? Good brie, jam, puff pastry? There's just no way it couldn't taste great! This is a wonderful appetizer-it's super easy to make but looks fancy and impressive, and is just perfect for this time of year. Unfortunately I was running out the door when it came out of the oven, so I didn't have time to take a picture. But trust me-this little dish doesn't disappoint!

Brie in Croute #2
from Paula Deen on 
Original recipe here
My comments in italics

I N G R E D I E N T S :

1 sheet frozen puff pastry (package comes with 2 sheets)
1 tablespoon butter
1/4 cup chopped pecans or walnuts
1 small (8-ounce) wheel Brie (I used a nice size wedge)
1/2 cup raspberry jam
2 eggs, beaten 

D I R E C T I O N S :

Preheat oven to 375 degrees F.
Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). 
Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. 
Place nuts on top of Brie and spread jam on top of nuts. 
Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. 
Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. (I didn't have any kitchen string so I just pressed the dough together and it was fine.)
Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.

No comments: