BAKED BRIE
Steps:
- Preheat the oven to 400 degrees F.
- Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2.
- Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.
- Cook's Note 2: The brie can be made, wrapped securely and stored in the freezer up to a month ahead of time.
MAPLE PECAN BAKED BRIE
This savory-sweet appetizer is a decadent way to start your feast, but I promise there won't be a bite left over. A creamy Brie is baked to perfection and then smothered with a spicy pecan praline sauce. Be generous with the coarsely ground black pepper, as it really sends the dish over the edge!
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Shave off the top rind of the Brie (it is easiest to do this after it has been in the freezer for about 20 minutes). If the Brie came in a wooden box, return it to the original container. If not, create a makeshift "box" out of a few layers of aluminum foil, leaving the top of the Brie exposed.
- Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes. Remove from the oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter; you do not want the rind to puncture, if possible.
- While the Brie is cooling, make the praline sauce. Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit. Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve with assorted crackers.
BAKED BRIE
Serve a creamy, runny-centered, pastry-wrapped baked brie at your next party and watch your guests cluster around it, slicing off bits until it completely disappears. Don't be tempted to use a fancy, artisan brie from a cheese shop here. This recipe works best with the regular kind of brie you find at the supermarket; fancier bries may leak out of their pastry. Choose any flavor jam for the topping. Orange or ginger marmalade will give you something tangier than, say, raspberry and cherry jam, which are sweeter, more mellow options. While a wedge of brie will work in this recipe, a round of brie looks prettiest.
Provided by Melissa Clark
Categories easy, finger foods, appetizer
Time 1h
Yield 8 or more servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Using a large chef's knife, cut the white rind off the brie and discard (this works best when the cheese is very cold).
- Roll the chilled dough to about 1/8-inch thick. Transfer the rolled dough to a baking sheet covered with parchment paper. Place the brie at the center of the dough square and then spread the jam over the top of cheese. Drape the four corners of the dough, one at a time, across the brie to enclose it. If there is too much overlapping dough, trim the sides before draping. You want the dough to just cover the brie.
- Brush the egg wash over the brie, making sure it does not pool where it meets the tray or it will stick. Sprinkle with the sugar if using. Bake on the middle rack of the oven for 35 to 45 minutes, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 2 grams
BAKED BRIE
I always come home with an empty plate when I take this special baked brie recipe to holiday parties. It looks fancy but is actually quite easy to make. -Carolyn DeKryger, Fremont, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the butter, cream cheese and flour on low speed until mixture forms a ball. Divide in half and wrap each portion in plastic wrap; refrigerate for 30 minutes., On a lightly floured surface, roll out each portion into a 7-in. circle about 1/8 in. thick. Place one circle on an ungreased baking sheet. Place Brie on pastry and top with remaining pastry circle; pinch edges to seal. Flute bottom edge if desired., In a small bowl, whisk egg and water; brush over top and sides of pastry. Bake at 400° for 15-20 minutes or until golden brown. Immediately remove from the baking sheets. Let stand for 30 minutes before serving. Serve with crackers and fruit.
Nutrition Facts : Calories 234 calories, Fat 18g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 276mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
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- Unwrap brie and place in a small, shallow ovenproof dish slightly larger than the brie OR a piece of crumbled baking / parchment paper. (Note 2)
- Bake for 15 to 20 minutes (for 250g/80z), or until melted through. (For 500g/1lb, increase to 25 minutes). Alternatively, micrwoave on high for 2 minutes (no one will know!). To check, gently touch the centre of the brie - it should feel very soft, like it is about to collapse if you press any harder.
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- Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the thawed puff pastry sheet on the prepared baking sheet. Note-the puff pastry will take about 40 minutes to thaw. Read package instructions.
- In a small saucepan, melt butter over medium heat. Add the pecans and cinnamon and heat until browned and fragrant, stirring occasionally, about 2 to 3 minutes. Immediately pour pecans into a small bowl. Add the brown sugar and stir until combined. It is ok if the brown sugar melts a little.
- Place brie round in the middle of the puff pastry. The rind is edible, so I don’t cut it off. It helps hold the shape of the brie. If you want to remove it, you can use a sharp knife to carefully cut off the thin top rind of the cheese. This is easier to do when the brie is cold.
- Pour pure maple syrup over the top of the brie round. Place the toasted pecan and brown sugar mixture on top of brie. Gently press so it stays on top of the brie.
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