Baked Brie en Croute

I know the holidays have passed, and we’re all so focused on shedding the extra bulge that we found when we were home on all those FREEZE days eating warm cozy comfort food (you KNOW what I’m talkin about!!)  But this has been one of my classic faves I had to share with you to enjoy even beyond the holidays.  It’s a real show stopper when entertaining and looks like it was ALL the fuss without all the work, I promise.

Some of the best recipes I think come from product labels.  I guess that makes complete sense if you think about it, because they themselves know their product better than anyone!  I’ve shared one of my classic favorite recipes for chili, Chicken Barley Chili HERE, and today I’m serving up one of my all time favorites I’ve made for years.

Baked Brie en Croute.

There are several reasons why I love this recipe.  First, it looks REALLY special.  One of those BEAUTIFUL presentation piece type of foods.  It looks like it came from some master chef and you slaved over it.  Not so. {grins!}  Second, it’s super simple even though it doesn’t look it.  Third, gimme ANYTHING with cheese.  Especially cheese and a fruit?  I’m in BLISS!  TOTAL heaven!  Cheese whore!

So I bring you Baked Brie en Croute.

• 1 wheel of brie
• 1 package Peppridge Farm Puff Pastry sheets
• Dried cranberries
• Apricot preserves
• Slivered almonds
• Table water crackers and pear slices for serving.

 

First, I remove the puff pastry out of the freezer and let it thaw, but dont let it thaw too much because then the dough will be hard to work with.  It will be too soft and almost mushy.  You want it to have some firmness.

Sprinkle a bit of flour on your surface and pull out one of the sheets of puff pastry. (2 come in a package).  Roll it out a bit to stretch it out into a larger square.  You might need a bit of powder for dusting on the rolling pin so it doesn’t stick.

 

 

Then, in the center of the square, in the shape of a circle about the size of your brie, sprinkle a handful of dried cranberries.  Then top with almonds.  Spread a layer of apricot preserves on the wheel of brie and quickly place it preserves-side down on top of the almonds and cranberries.

 

 

Pull each corner of the dough over the bottom of the brie to wrap it as if it were a package.  Then gently with both hands flip it over so that the package has the fold sides down underneath its bottom (and inside the top is all the filling.).

 

 

Spray a baking dish with non stick spray and bake 350 for 30 min or until golden.

 

 

 

 

 

 

 

 

Serve with table water crackers and pear slices.

Thats it.  Easy huh?

I didn’t take a pic of it, but if i have access dough from folding it over, I make shapes of little berries and leaves and place them on top of the “package” of brie before baking.  And sometimes I do an egg/milk wash to make it even more golden, but it just depends on how lazy I am.  It works fine without it! HA!

Bon Appetite!