BAKED BRIE WITH PUFF PASTRY
1 wheel of brie (7 inches or so)
3/4 C. apricot preserves
1/8 C. bacon, fried & chopped (about 3 pieces)
1/8 C. heavy cream or milk
1/2 package frozen puff pastry, thawed
kitchen string
Set oven to 400 degrees. Prepare a cookie sheet with parchment paper. Remove the rind of the brie wheel, use a paring knife for ease. Roll out the puff pastry. It should be about 1/8 inch thick when rolled. Set your brie wheel in the center of pastry. Plop the apricot preserves on the brie, then the bacon on the preserves. Pull up corners of brie to create a “pouch” and tie a 10 inch or so piece of kitchen string around the neck of the pouch. Don’t pull too tightly as the string may cut through the pastry. Allow the dough to fall over the string, it will look loose and leafy. Set the pouch on cookie sheet. Brush the pastry with heavy cream or milk. You can also use an egg whipped with a tablespoon of water instead as your wash. Bake in a 400 degree oven for 20-30 minutes. The exterior should be golden brown and look puffed. If you are not baking immediately, refrigerate the brie pouch until ready. This dough should always be kept cool, as it will “puff” better. Let rest for about 8 minutes before serving.
Serve with ripe pear slices, apple slices and crackers.
My friend Gail makes this but uses ½ a jalapeno, finely chopped, rather than the bacon. This is super yummy also, if you like something with a little kick!
My next one is going to be made with cherry preserves and chopped almonds! Can't wait to try that yummy combo!
Bon Appetit
Sounds wonderful....close to a 'fried Camembert' we ate in Posnan, Poland.....fantastic with cranberry jam on top...
ReplyDelete(all but the bacon, of course....we vegetarians can't abide that, but replacing it with jalapen`o is good!