Brie en Croute (Baked Brie in Puff Pastry)
For holidays (or any special party) baking a wheel of Brie in puff pastry is always a spectacular presentation. I like to add apricot or raspberry jam, and some almonds on top of the puff pastry, before I encase the brie and bake it until it's melted and oozes. For extra fun, I like to cut out shapes to decorate the baked brief. It's a real "ta da" and so easy to do!
Servings 10
Ingredients
- 1 egg
- 1 tablespoon water
- 1 sheet puff pastry thawed
- 1/2 cup apricot preserves or raspberry
- 1 ounce toasted sliced almonds optional
- 1 16 oounce Brie cheese round
- Crackers to serve as an accompaniment
Instructions
- Preheat the oven to 400°F.
- Whisk the egg and water in a small bowl, and set aside.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. If desired, use cookie cutters to create small shapes, such as leaves, as extra decor.
- Sprinkle with almonds (optional)
- Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Add the decorative cut-outs, if using.
- Brush the seam with the egg mixture. Place seam-side down onto a baking sheet, lined with parchment paper (or a silpat mat).
- Bake for 20 minutes or until the pastry is golden brown. Let stand for 30 minutes before serving.
- Serve with crackers