Wednesday, November 26, 2008

Baked Brie in Puff Pastry

Last Friday Charlie and I went on a date. We went to a jazz club downtown and "caught a set"--those are my words. Is that what a cool jazz cat would say? Hmm, I wonder?
It was a very enjoyable evening. While we listened to some good tunes, we had adult beverages along with a tasty appetizer, baked brie in puff pastry. It was delicious! The brie was served with carmelized onions that were wrapped inside of the pastry and slices of granny smith apples. Just yum!

I found this recipe online and just wanted to share.


  • 1 sheet puff pastry, thawed
  • 1 round of brie cheese, about 1 pound in size
  • 1 egg yolk mixed with 1 tsp water


Preheat oven to 400 F.

Let frozen puff pastry come to room temperature before beginning, about 20 minutes.

Lightly flour puff pastry, and roll out to 1/8-inch thickness. Wrap dough around brie and trim away excess pastry. (Reserve excess pastry to cut decorative shapes.) Seal edges by pressing with your fingers. Place on a baking sheet seam-side down. Attach any decorative pieces of puff pastry in design of your choice. (At this point, you may cover it and refrigerate for up to 48 hours.)

When ready to bake, brush the puff pastry brie with the egg wash. Bake 15 to 20 minutes until golden. Remove from oven and let rest for about 20 minutes before serving.

Serve with apple slices, toast rounds, crackers, or other raw vegetables.

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