Bake Brie in a puff pastry for a simple but impressive appetizer.
Puff pastry is a rich dough made by folding and rolling it repeatedly. When baked, it produces a tender and flaky crust that complements a variety of dishes including Brie en Croute. Layering puff pastry with a sweet jam or savory mixture of vegetables, and then wrapping it around a wheel of Brie cheese and baking the entire concoction produces a show-stopping appetizer. Cut up wedges of the Brie en Croute and serve it on crusty bread or water crackers.
Instructions
Sweet
1. Open a package of puff pastry and defrost a single sheet at room temperature for about 30 to 40 minutes. Heat the oven to 375 degrees.
2. Dust a flat work surface with flour. Place the puff pastry on the work surface and roll it with a rolling pin to a 14-inch square. Trim the ends with a sharp knife to form a circle shape. Save the excess scraps.
3. Spread 3 tbsp. of apricot preserves on top of the dough, leaving 1 inch around the perimeter of the dough dry. Sprinkle 1/4 cup of chopped walnuts and 3 tbsp. of chopped cranberries over the preserves.
4. Place an 8-ounce wheel of Brie in the center of the dough on top of the fruit and nut mixture.
5. Beat a large egg with 2 tbsp. of water in a small bowl until thoroughly combined. Brush the dry edge of the dough with the egg mixture.
6. Fold the dough around the Brie, gathering it at the center of the dough to seal it together. Lightly press the dough to seal the edges.
7. Place the wrapped Brie with the seam-side down on an ungreased baking sheet. Cut out scraps of dough in decorative shapes, brush them with the egg mixture and place them on top of the wrapped cheese. Bake for 20 to 25 minutes until golden brown. Allow the Brie to rest 20 minutes before serving.
8. Measure 1/2 cup of pine nuts and place it into a medium-sized saute pan. Toast the nuts over medium heat until gold brown. Pour the nuts into a small container and set aside.
9. Chop 1 cup of mushrooms and 1/4 cup of white onions. Drizzle the saute pan with olive oil, and add the mushrooms and onions. Cook over medium heat for six to eight minutes until the mixture has browned. Remove from heat.
10. Dust a work surface with flour and roll out a thawed sheet of puff pastry into a 14-inch square. Trim the square into a circle shape with a sharp knife and set the scraps aside for decoration.
11. Spread 3 tbsp. of pesto around the puff pastry, reserving 1 inch around the perimeter for an egg wash.
12. Scatter the toasted pine nuts over the pesto, and put the cooked mushroom and onions over top.
13. Put an 8 ounce wheel of Brie over the vegetable and nut mixture. Brush the edges of the dough with the egg wash and wrap the dough over the cheese.
14. Place the dough seam-side down on an ungreased baking sheet. Brush the surface of the dough with the egg wash.
15. Cut the scraps into decorative shapes and brush them with the egg and water mixture. Arrange the shapes over the wrapped dough. Bake the cheese for 20 to 25 minutes at 375 degrees F until the crust is golden brown. Allow it to rest for 20 minutes before serving.
Tags: puff pastry, dough with, wheel Brie, work surface, 14-inch square
