Brie en Croute

I found this recipe in my Southern Living magazine, in fact it’s just an ad for Pepperidge Farm puff pastry, but it looked so good, I just had to try it.  After all brie is my favorite cheese of all time, one that I hardly ever get to eat.

I bought two 8 oz. brie rounds, stuffed, wrapped and baked and brought them to my mom’s house for the thanksgiving feast.  I set them on the counter and remembered I left something at my house, so I hopped back in the car with my brother’s girlfriend C (who happened to grab a cracker full of cheesy goodness and shared it with me).  No more than 10 minutes later we pull back up to my parent’s house, I walk in and Mom says, “They’re gone!”  What? In less than 10 minutes!  Really, you pigs!

So therefore I didn’t even get a picture of it sliced.  Thank goodness C grabbed us some.  So I tell you all that to tell you this, it’s good, don’t miss your opportunity to grab a bite, because it will be gone when you get back!  And honestly who doesn’t love a recipe that’s easy to make and pleases crowds of hungry pigs people.

Ingredients: 1 Pepperidge Farm Puff Pastry Sheet, 1 egg, 1 tbsp. water, 1/3 cup dried cherries, softened*, 1/4 cup chopped toasted pecans, 1/4 cup honey, 1/2 tsp. chopped fresh rosemary leaves or 1/4 tsp. dried rosemary leaves, crushed, 1 (8.oz) Brie cheese round

Start off softening the dried cherries, in some hot water, let them sit for a minute or two then drain and pat dry with a paper towel.

Make an egg wash with a tablespoon of water and 1 egg, beat well.

Our grocery only had 8 oz. brie rounds, but the recipe calls for a 13 oz., so if you can find that size go ahead.

Fresh rosemary from my Mom’s huge plants, oh I just love the smell of fresh rosemary.

In a mixing bowl, add the softened cherries, pecans, chopped rosemary and honey, mix well.

If the puff pastry is still frozen set out about 30 minutes before use.  I had mine in the fridge for a day so I set it out about 5 minutes before and it was perfect to handle, if the dough gets too soft, put it in the fridge or freezer for a few minutes, other wise it’s much harder to work with.

On a lightly floured surface, roll out the puff pastry a bit, then spoon the cherry mixture in the center.

lay the cheese on top.

And fold over opposite sides of the pastry dough.

Using a pizza cutter, or knife cut the remaining sides, leaving enough dough to fully cover the cheese.

Tuck the sides up well, and flip over upside down to bake.

If you’d like add some detail on top with the excess dough, I used a cookie cutter in the shape of leaves.

Then brush on the egg wash.

and bake at 400 degrees for 20-25 minutes, until golden brown.

Serve with crackers and a knife, or just eat as slices.  Either way it’s delicious!
 

Print This RecipeBrie en Croute
adapted from Pepperidge Farm

 

Ingredients

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1/3 cup dried cherries, softened*
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 tsp. chopped fresh rosemary leaves or 1/4 tsp. dried rosemary leaves, crushed
1 (13.2 ounces) Brie cheese round

Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

To soften cherries mix with 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square.

Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture.

Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet.  Brush the pastry with the egg mixture

Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture.

Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.

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