Brie en Croute (Baked Brie) and Rosé
Brie en Croute (Baked Brie) and Rosé
Ingredients
- 1 13 to 16 oz. Brie round
- 1 egg
- 1 Tbsp. water
- All Purpose flour to dust work surface
- ½ of a package of Pepperidge Farms Puff Pastry Sheets 1 sheet, thawed
- ½ cup seedless red raspberry jam
- 1/3 cup dried cranberries
- ¼ cup toasted sliced almonds optional
- Crackers or crostini
Instructions
- Preheat oven to 400 degrees. Beat egg and water in a small bowl.
- Sprinkle flour on the work surface. Unfold the pastry sheet on the work surface.
- Roll the pastry sheet into a 14-inch square. Spread preserves on the pastry to within 2 inches of the edge.
- Sprinkle with cranberries (and almonds). Place the cheese in the center of the pastry.
- Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal.
- Brush the seam with the egg wash. Place seam-side down onto a baking sheet lined with parchment paper.
- Decorate with the pastry scraps, if desired. Brush with the egg wash.
- Bake for 20 minutes or until the pastry is golden brown. Let it stand for 45 minutes.
- Serve with the crackers or crostini.
- Enjoy with Iron Hub Rosé.
Notes
Flavor Variations: try other jams or preserves – apricot, strawberry, plum, or Marion berry.
For Brie en Croute Provençal, omit the preserves, cranberries, and almonds. Stir ¼ cup diced
jarred sun-dried tomatoes, two (2) tablespoons olive tapenade, and two (2) tablespoons toasted pine nuts in a small bowl. Spoon the mixture in the center of the pastry sheet. Top with the cheese and proceed as directed above.
For Brie en Croute Provençal, omit the preserves, cranberries, and almonds. Stir ¼ cup diced
jarred sun-dried tomatoes, two (2) tablespoons olive tapenade, and two (2) tablespoons toasted pine nuts in a small bowl. Spoon the mixture in the center of the pastry sheet. Top with the cheese and proceed as directed above.
- Featured in our 2019 Friday Foodie Series