I wasn’t a fan of Brie on it’s own until I learned you can bake it in pastry. Once I tried it, it quickly became one of my favorite party appetizers. It’s beyond easy to make and it brings that wow factor to any party. It’s a beautiful package of creaminess sweetened by the nicest of jams and all rolled up into crusty puff pastry. Everyone loves to eat this around the holidays and no one wants to make it, until now!
- 1 piece of brie, 4 to 8 ounces, cold
- 1 sheet puff pastry, cold
- 2 tablespoons thick jam, any flavor
- 1 egg beaten with 1 tablespoon water
- Heat the oven to 400 degrees. Cut the white rind off the brie and discard.
- Roll the cold, but not frozen puff pastry to about 1/8-inch thick. Transfer the rolled dough to a baking sheet covered with parchment paper of silpat. 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.
- Brush the egg wash over the brie. Bake for 35 to 45 minutes, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for about 10 minutes before serving warm. Enjoy!
Recipe from: cooking.nytimes.com