Baked brie in puff pastry
This is an outstanding and elegant appetizer. Choosing the size of the brie allows you to scale this dish to the number of guests you have. Believe it or not, the heated remainders are just as good, though not as attractive.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Rolling pin |
| Baking sheet |
| Ingredients |
|---|
| 1 sheet puff pastry, thawed |
| all-purpose flour |
| 1 wheel of brie cheese, 8 ounces - 2 pounds |
| 1 egg, beaten |
| Instructions |
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| • Preheat oven to 400º. |
| • Lightly dust the counter and rolling pin. Roll the puff pastry out large enough to wrap completely around the wheel of brie. If you have a very large wheel, it is acceptable to simply fold the pastry to the center and leave the center exposed. This is a more rustic look. Roll the dough thicker for more pastry, thinner for less. Use any leftover pastry to decorate the top. |
| • Trim some of the top rind off the cheese, if desired. Put the cheese in the center of the pastry and fold, pressing together to seal. |
| • Put the wrapped cheese onto a baking sheet. Brush generously with the egg mixture including the sides. |
| • Bake 20 - 30 minutes until golden brown on top. Transfer to a serving dish, preferably with sides. |
| • Let stand 5 - 10 minutes before cutting. The cheese will ooze when cut so use caution. |
| Variations |
|---|
| • Serve with cranberry sauce or apricot jam. |
| Storage |
|---|
| • Store covered in the refrigerator 3 - 4 days. Reheat in a 350º oven for 10 - 15 minutes until melted. |
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