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Gifted Baked Brie

Source of Recipe

From "Southern Appetizers" by Denise Gee


Recipe Introduction

"This Brie en Cro�te (in a crust) is ooey-gooey fab, and gets gobbled up almost the instant it hits the serving table. If possible, serve it on a warming platter to keep it good and spreadable. Accompany with water crackers and green apple slices."

List of Ingredients

◦ Half of a 17.3-ounce package puff pastry sheets, thawed
◦ One 8-ounce round Brie cheese (see Note)
◦ � cup fruit preserves (chunky fig, peach, apricot, or raspberry)
◦ 3 to 4 tablespoons almond slices, toasted
◦ 1 egg
◦ 1 tablespoon water or heavy cream


Recipe

Preheat the oven to 400� F.

Unfold the pastry sheet on a lightly floured surface. Roll it out ever so slightly to ensure you have enough to completely cover the cheese. (However, you don't want it too thin or the filling will ooze out.)

Use a fork to pierce the Brie a number of times to allow the forthcoming preserves to sink in. Place the cheese in the center of the pastry sheet. Top the cheese with the preserves, followed by the almonds. Fold the pastry sheet up over the cheese, preserves, and almonds so that it's completely covering them.

Trim off any excess pastry and press the edges together to seal. (Use extra pastry scraps to create the top of the "package," perhaps as a bow or cut into small fall leaf shapes for placing here or there. This is especially helpful in covering thin areas of the pastry.) In a small bowl, combine the egg and water and brush it over the top of the pastry. Lightly coat a pie plate with baking spray and place the wrapped cheese in the center of the plate. (At this point, you can tightly wrap it in plastic wrap and refrigerate for up to 12 hours.)

Bake until the pastry is golden brown, 22 to 25 minutes. (The pastry may split open, but it'll be fine.) Turn off the oven and leave the cheese in for 5 to 10 minutes. Remove the cheese from the oven and let it stand for 15 minutes before serving, preferably on a warming platter.

Serves 6 to 8






❧ Note:
Don't trim off the top of the cheese rind or you'll have a guaranteed mess. It keeps the baked cheese's gooey interior from flowing lava-like from the pastry.