Brie en Croute
1 sheet puff pastry
1 8-oz wheel Brie cheese
½ - ¾ cup good-quality apricot preserves
½ cup sliced almonds, toasted
1 Tbs unsalted butter - melted
Thaw puff pastry according to package instructions. While the puff is thawing, pre-heat oven to 375° F. Lightly toast the sliced almonds in a shallow tray in the oven; remove to cool. Continue to keep the oven heated at 375 degrees once the almonds are removed.
When puff has thawed, lightly flour the counter and roll out the puff pastry sheet to approximately 10” square, dusting the surface of the puff with flour as necessary to keep it from sticking to the rolling pin. If the puff is too warm to work with, return it to the refrigerator for a few minutes to firm up.
In the center of the puff, spread the apricot preserves in a circle roughly the same size as the wheel of Brie, and about ½-inch thick. Lay the wheel of Brie on top, then fold over the opposing corners of the puff pastry to overlap in the center of the cheese. Brush the edges of the pastry with melted butter where they meet and press together to seal the pastry. Repeat with the other opposing corners, making certain to completely encase the cheese and sealing all edges well. Tuck in any loose pastry and gently invert the package so the seams of the pastry are on the bottom. Place on an ungreased cookie sheet.
Bake at 375° F for 20 – 25 minutes until the pastry has puffed and turned a light golden brown. Remove from the oven and allow it to rest for 5 minutes. Spread the toasted almonds on the serving plate and place the brie on top. Serve with slices of a good French bread.
Note: Other preserves can be used in lieu of apricot. Try fig preserves for a delicious variation.
1 8-oz wheel Brie cheese
½ - ¾ cup good-quality apricot preserves
½ cup sliced almonds, toasted
1 Tbs unsalted butter - melted
Thaw puff pastry according to package instructions. While the puff is thawing, pre-heat oven to 375° F. Lightly toast the sliced almonds in a shallow tray in the oven; remove to cool. Continue to keep the oven heated at 375 degrees once the almonds are removed.
When puff has thawed, lightly flour the counter and roll out the puff pastry sheet to approximately 10” square, dusting the surface of the puff with flour as necessary to keep it from sticking to the rolling pin. If the puff is too warm to work with, return it to the refrigerator for a few minutes to firm up.
In the center of the puff, spread the apricot preserves in a circle roughly the same size as the wheel of Brie, and about ½-inch thick. Lay the wheel of Brie on top, then fold over the opposing corners of the puff pastry to overlap in the center of the cheese. Brush the edges of the pastry with melted butter where they meet and press together to seal the pastry. Repeat with the other opposing corners, making certain to completely encase the cheese and sealing all edges well. Tuck in any loose pastry and gently invert the package so the seams of the pastry are on the bottom. Place on an ungreased cookie sheet.
Bake at 375° F for 20 – 25 minutes until the pastry has puffed and turned a light golden brown. Remove from the oven and allow it to rest for 5 minutes. Spread the toasted almonds on the serving plate and place the brie on top. Serve with slices of a good French bread.
Note: Other preserves can be used in lieu of apricot. Try fig preserves for a delicious variation.
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