Zoomed photo of recipe Baked Brie

 

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A pastry wrapped baked brie is so, so elegant and delectable and it’s relatively simple to create.  You may make it plain and simple or you may top the brie with something tasty before wrapping it in puff pastry.

 

To achieve this delicacy, you will need:

 

A round of brie*

1 package of commercial puff pastry**

1 egg beaten with one tablespoon of cold water

 

Thaw the puff pastry.  It is best to allow it to thaw in the refrigerator overnight.  Do not, not, not, thaw it in the microwave or in warm water.  You need the pastry to be cold. 

 

Preheat the oven to 350°.  Gently unfold the pastry and lay on a flat surface that has been lightly dusted with flour.  Using a rolling pin, gently roll it just enough to remove the fold marks.  Trim off the corners of the sheet of pastry to form a rough circle.  Set the round of Brie in the center.  If you are going to use a topping, smear about a quarter inch layer on the top of the Brie.  Paint the outer edge of the pasty with the egg mixture. 

 

Now, the easiest way to proceed is to simply gather up the outer edges of the pastry, bring them up and over the Brie and pinch them together to seal.  Paint the surface with the egg wash, place the bundle on a baking sheet lined with Bakers' Parchment and place in the center of the oven until the pastry is golden brown, about twenty minutes to thirty minutes.

 

If you wish a more elegant presentation, before painting the top of the pastry, turn the bundle over onto the baking sheet and using the palm of your hand, press it down a bit so that it sits flat.  Cut a small hole in the center of the pastry.  This is to allow steam to escape.  Cut decorative leaves from the scraps of pastry.  Paint the entire surface with the egg wash and arrange the leaves on top.  Paint the leaves.  Now place in the oven and bake as described above.  Serve warm, surrounded by crackers or thin slices of baguette or whole grain bread to smear the lovely, gooey Brie on.  A nice touch is to add slim green onions and small radishes to the tray you serve the Brie and bread on.

 

The following are some suggested toppings for the Brie.

 

Fresh Basil Pesto

Sweet and Hot Brown Mustard

Cranberry-Orange-Ginger-Relish

* You can usually find small rounds that are about five inches in diameter. They often come in a small, round     wooden box that is great for storing small things in.
Break Out the Big Brie
** Most brands come in a slim rectangular box and contain two sheets.  They will be found in the freezer section at the grocers.  Do not buy Filo dough, which comes in the same size box.  Make sure you get a box that says, "SHEETS," not "SHELLS."

The English Country Kitchen

 


        Copyright © 2008 - Geraldine Duncann

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