BAKED BRIE EN CROUTE
This MY tweaked version of a recipe by Paula Deen (She rocks my world!) AND, this is quite similar to the appetizer at THE CAV that we fell head over heels in LOVE with! I am often torn with brie between "rind" or NO RIND". Speaking from experience, this appetizer needs the rind, or it will simply be volcanic OOZE all over you baking sheet! So, I slice off just the TOP rind in order for the preserves and yummy toasted nuts to blend into the cheese. Also, please feel free to use ANY flavor of fruit preserve that suits your tastes. I listed apricot and strawberry because that's what I have used in the past! : >
Provided by Kozmic Blues
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Defrost puff pastry for approximately 15 to 20 minutes and unfold.
- In a saucepan, melt the butter over medium heat.
- Saute the walnuts in the butter until golden brown, approximately 5 minutes.
- Add the cinnamon and stir until walnuts are coated well.
- Carefully slice the top rind ONLY off of the brie round.
- Spread your choice of fruit preserves over the top of the brie.
- Then place the walnut mixture on top of the Brie ad fruit and sprinkle the brown sugar over the top.
- Lay the puff pastry out on a flat surface.
- Place the brie in the center of the pastry.
- Gather up the edges of the brie, pressing around the brie and gather at the top.
- Gently squeeze together the excess dough and tie together with a piece of kitchen twine.
- Brush the beaten egg over top and side of Brie.
- Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
- Serve with crackers.
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Fazal Muheed khan
[email protected]This was a great recipe! The brie was melted and gooey, and the pastry was flaky and golden brown. I served it with sliced baguette and it was a delicious and elegant appetizer.
ayanali 03
[email protected]This baked brie was easy to make and turned out great! The brie was melted and gooey, and the pastry was flaky and golden brown. I served it with sliced apples and crackers, and it was a delicious and elegant appetizer.
Yar Yar
[email protected]I'm not a big fan of brie, but I really enjoyed this recipe. The brie was melted and gooey, and the pastry was flaky and buttery. I served it with sliced baguette and it was a delicious and elegant appetizer.
Yvonne Aoko Otieno
[email protected]This baked brie was delicious! The brie was melted and gooey, and the pastry was flaky and buttery. I served it with sliced apples and crackers, and it was a perfect appetizer for a party.
Karina Barbossa
[email protected]I made this for a party and it was a huge hit! Everyone loved it. The brie was perfectly melted and the pastry was flaky and golden brown. I definitely recommend this recipe.
Jubayer Rahman
[email protected]This was my first time making baked brie and I'm so glad I tried this recipe. It was surprisingly easy to make and it turned out perfectly. The brie was melted and gooey, and the pastry was flaky and buttery. I served it with sliced baguette and it w
Braiden Hughes
[email protected]I've made this baked brie several times now and it's always a crowd-pleaser. The brie is always perfectly melted and the pastry is always flaky and golden brown. I love that I can make it ahead of time and just pop it in the oven when I'm ready to se
Herminah Senne
[email protected]This baked brie was so easy to make and it turned out amazing! The brie was perfectly melted and the pastry was golden brown and flaky. I served it with a drizzle of honey and some sliced almonds, and it was a huge hit with my guests.
ProDuxer Dubz
[email protected]I love a good brie en croute, and this recipe did not disappoint. The brie was perfectly melted and gooey, and the pastry was buttery and flaky. I served it with sliced apples and crackers, and it was a delicious and elegant appetizer.
Bob Stenner
[email protected]OMG! This baked brie was a hit at our party! The combination of creamy brie, flaky pastry, and sweet honey was divine. It was so easy to make too. I'm definitely adding this to my regular appetizer rotation.