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Wednesday, October 29, 2008

Baked Brie

We are HUGE fans of brie, and typically I just wrap it up in some puff pastry and bake it. I got a different recipe for baked brie at my bridal shower from the famed Linda. Since we wanted to celebrate my certification exam victory (I passed!), we decided to give this recipe a try while we enjoyed a good bottle of wine from our trip to Door County a few months ago.

The recipe is quite simple, it just calls for topping the brie with apricot preserves and slivered almonds, then baking at 350 degrees for 15-20 min. Since I love it wrapped in puff pastry, I still wanted to incorporate that. Unfortunately, I didn't realize until too late that my one sheet of puff pastry in the freezer was no longer worthy of consumption. But, I did have some roll out pie crust, so I used that instead.

I started with rolling out the pie crust, and spreading with apricot preserves and slivered almonds in the center.



I layed down the brie (with the rind cut off), then wrapped the pie crust up around the brie, cutting away a few triangles so as not to have an excess of crust.



I flipped it over, and layed it down on a parchment lined baking sheet. I used some of the leftover dough to make little leaf cut outs for the top (Hi, fall!).



In the oven it went at 350 degrees for about 25 minutes (I left it in a little longer for the pie crust. Mine happened to crack, and I suppose I could have saved it from the oven before that if I had been watching more closely.


This was absolutely delicious, as I expected! We served with crackers.

4 comments:

Katie said...

I LOVE the leaves!! See...THAT is exactly what I was talking about with the monogram. Great minds, my friend... :) It looks wonderful! And I actually really like that crack. It gives it a rustic feel with the leaves and all. YUM! I want some myself now!

Lisa said...

Paula Deen has a similar recipe with dried fruits, I think apricots and cranberries, and sugared walnuts. I usually cut the wheel of brie in half, sandwich in the dried fruit and nuts, then wrap in the puff pastry and bake. It's delicious.
One time I mistakenly bought phyllo dough instead of puff pastry, who knows why, but that turned out great as well. The phyllo was lighter than the puff pastry and crispy.

Maryanna said...

This is so cute. I'm marking this to make at Christmas time. I love it!!! Your blog is so full of good ideas.

That Girl said...

I've never tried it with pie dough! I should look into that.