Brie en Croute

For holidays (or any special party) baking a wheel of Brie in puff pastry is always a spectacular presentation. I like to add apricot or raspberry jam, and some almonds on top of the puff pastry, before I encase the brie and bake it until it's melted and oozes. For extra fun, I like to cut out shapes to decorate the baked brief. It's a real "ta da" and so easy to do!

Brie en Croute

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    egg

  • 1

    Tablespoon water

  • 1

    sheet puff pastry, thawed

  • ½

    cup apricot preserves (or raspberry)

  • 1

    ounce toasted sliced almonds

  • 1

    13-16 ounce package Brie cheese round

  • Crackers to serve as an acccompaniment

Directions

Preheat the oven to 400 F Whisk the egg and water in a small bowl, and set aside. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. If desired, using cookie cutters to create small shapes, such as leaves, as extra decor. Sprinkle with almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Add the decorative cut-outs, if using. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet, lined with parchment paper (or a silpat mat). Bake for 20 minutes or until the pastry is golden brown. Let stand for 30 minutes before serving. Serve with crackers


Nutrition

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