1 sheet of frozen puff pastry, thawed and rolled out
1 wheel of brie cheese
1 tablespoon top-quality preserves; fig or apricot are especially good
1 beaten egg yolk with a splash of water, set aside
Instructions
Preheat oven to 375. Place parchment paper or Silpat on a baking sheet. Using paring knife,
carefully remove most of white, waxy outer coating from brie.
Lay puff pasty sheet on paper or Silpat, gently roll to flatten and secure any seams. Spread
preserves in center of sheet, in shape of a circle. Set brie wheel atop spread, centering.
Gently fold up edges of pastry, brushing with beaten yolk to secure. When all edges are
folded up, flip the sealed pastry so that folded edges are facing bottom of pan.
Optional- lightly brush beaten yolk mixture over top of pastry dome, sprinkle with sliced
almonds.
Place baking sheet in oven and bake for approximatley 20 minutes, until pastry is lightly
browned and puffed. Let cool for about 5 - 10 minutes before serving. When the pastry is
cut, cheese should be soft and slightly ooze from pastry.
Serving
Suggestions
Serve as center of a fruit and cheese tray, alongside water crackers and bread.
Originally Submitted
6/1/2010
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