Brie En Croute
This is something that Julie has made in the past, but I became aware of it after watching a recent episode of Martha Stewart's Cooking School series. After watching the episode I was immediately interested because of my history of cheese and jelly sandwiches.
Gather the simple ingredients and prep the dish in advance of our trip. Put it on ice for the car ride up to the cabin and then bake once we reach the cabin.
A package of good Brie (French if you can get it)
Puff Pastry (usually in frozen foods section)
Your favorite jam, preserves or compote (we made two -- one with a sour cherry spread and another with homemade peach bourbon jam)
Unfold one of the pastry sheets and roll it out with a little
flour to keep it from sticking to the rolling pin.
We asked the cheesemonger to slice the wheel in half horizontally
before we brought it home, and then we cut it into a half moon once we
were home because we were making two different versions.
See the "half moon" shape.
Add a layer of jam and cover with pecans.
Then add the top half of the cheese wheel.
And repeat with jam...
... and pecans.
Then you are going to wrap the brie as delicately and evenly as you can with the
sheet of puff pastry. Be cautious not too overlap the pastry too much so that
you don't end up with uneven thickness of dough around the cheese.
A little overlap will be perfectly fine, so don't worry too much about it.
After wrapping the brie in the pastry, then you can bake immediately or wrap
in parchment or wax paper and then refrigerate until you are ready to bake.
Upon arriving in the mountains we pulled the brie out of the cooler and baked at
350 degrees for about 20-25 minutes. You are baking it just long enough to brown
the pastry and soften the cheese.
We didn't think to bring ingredients for an egg wash, but that would add a
nice sheen to the finished product.
Spread a slice of the warm cheese and jam onto toast points, crackers or french bread,
and behold this very elegant French appetizer.
What a great weekend. We hope you can make one soon and enjoy a weekend away.
It is delicious. The only thing I would have changed would have been some egg wash to make the pastry brown a little on top. It tasted amazing, especially with the pecans and peach bourbon jam.
Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:
So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go here and order direct.
Aaron Franklin's Favorite trimming knife:
Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series
Aaron Franklin's Favorite Brisket cutting/serving knife:
Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer