We have this weird “boil water advisory” thing going on right now in Montreal.
Essentially, they want me to boil my water for 60 seconds before drinking or cooking with it, or buy bottled water for two days to avoid bacterial infection. Now that’s just gross. Nobody, and I mean nobody, wants to have an E.coli infected friend. Eww.
So anyway, to be safe I’m baking stuff and drinking bottled water. Enter: oozing baked Brie in puff pastry. Sweet goodness this stuff is good. The boy and I actually ate this as a dinner for two. Needless to say we had to change into our fat pants afterward (/no pants, I’ll let you decide). And speaking of no pants, it is 86% humidity outside right now…excuse me while I lay pant-less on the cold tile of the bathroom floor.
This appetizer is so easy to make when you’ve had a busy day! The photo pictured below is baked Brie, fig preserves, and a little bit of fresh basil. HELLO carby goodness!
To make this, thaw your puff pastry and preheat oven to 400 F.
Unfold the pastry and roll it out on a lightly floured surface. Place the Brie in the centre of the puff pastry, and fold the edges of the puff pastry over the Brie. You’ll need to trim the excess off and discard so that there isn’t too much extra puff pastry on the Brie.
Using a pastry brush, gently brush egg wash mixture over the entire surface of the puff pastry. This will make it nice and glassy when it’s done.
Bake for 10 minutes, reduce the oven temperature to 350 and bake for an additional 30 to 40 minutes.
You’re supposed to let the Brie stand for 1 hour before transfering to a plate, but that was impossible for me. I let it stand for 20 minutes and the cheese was simply more runny. Serve with slices of fresh French bread and preserves.
Enjoy! And have a happy weekend!!
A delicious appetizer of fresh Brie cheese baked in puff pastry served with fabulous fig preserves and a fresh baguette.
- One sheet of frozen puff pastry, thawed
- sprinkle of all purpose flour (for floured surface)
- One 8-oz wheel of Brie cheese
- 1 large egg yolk
- 1 tbsp milk
- 3-4 tbsp sweet fruit chutney or preserves
- sliced baguette
- Thaw your puff pastry by either leaving it in the fridge overnight, or by leaving it on the counter for at least 4 hours.
- Preheat oven to 400 F. Unfold the pastry and roll it out on a lightly floured surface. Place the Brie in the centre of the puff pastry, and fold the edges of the puff pastry over the Brie. You'll need to trim the excess off and discard so that there isn't too much extra pastry on the Brie.
- In a small bowl, stir together the egg yolk and milk. Using a pastry brush, gently wash mixture over the entire surface of the puff pastry.
- Bake for 10 minutes, reduce the oven temperature to 350 F and bake for an additional 30 to 40 minutes. Let stand for 1 hour and then transfer to a plate of serving board.
- Cut a small wedge and then partially remove it, then set out Brie with a knife surrounded by slices of fresh French bread and preserves.
Recipe adapted from the Joy of Cooking Cookbook.