Baked Brie in Puff Pastry ( 8) Collection
baked brie in puff pastry with honey-walnut sauce 
baked brie in puff pastry with cranberry sauce 
baked brie with dried fruit in puff pastry 
brie en croûte 
baked brie in puff pastry with cranberry chutney 
stuffed, baked brie 
baked brie with caramelized onionsg 
pastry wrapped baked brie with truffled crabmeat filling 
 
 
 
 
baked brie in puff pastry with honey-walnut sauce 
 
1   sheet frozen puff pastry, thawed
1   8 ounce (or 2 four ounce) wheels brie
1   egg, beaten (for glaze)
1/4 cup  butter
3 Tbsp  honey
1-1/2 tsp  minced garlic
2 Tbsp  chopped walnuts
1 Tbsp  chopped fresh parsley
 
preheat oven to 400. roll out puff pastry sheet on lightly floured 
surface. place brie in center, and fold pastry around it, sealing 
seams. transfer to baking sheet, seam side up. brush pastry with egg 
glaze. (can be prepared 6 hours ahead. cover and refrigerate.) bake 
brie until pastry is golden, 18-25 minutes. 
combine butter, honey, and garlic in small saucepan over low heat. stir 
until butter melts. divide sauce between two plates (if using 2 wheels 
of brie). sprinkle sauce with walnuts and parsley. place pastry wrapped 
brie atop sauce on plates and serve with assorted crackers. 
 
note: this is in bon appetit. 
 
source: 
<http://www.braceface.com/tobejane/recipes/baked%20brie%20pastry%20with%20honey%20walnut%20sauce.htm> 
 
 
 
 
 
baked brie in puff pastry with cranberry sauce 
 
appetizer 
 
  cranberry sauce:
1 lb.  fresh or thawed frozen cranberries (about 4 1/2 cups), picked over
1/4 cup  red-currant jelly
3/4 cup  demerara or light brown sugar
2 Tbsp  fresh lemon juice
2 Tbsp  kirsch or brandy
 
2 peck  (17 1/4-ounce) frozen puff pastry sheets (4 pastry sheets), thawed
 
1 large  egg, beaten lightly
1   wheel (2-pound) firm brie (rind intact), chilled
 
make cranberry sauce: 
in a large saucepan simmer sauce ingredients, stirring frequently, 
until thickened, about 20 minutes. transfer sauce to a heatproof bowl 
and cool. cranberry sauce may be made 1 week ahead and chilled, 
covered. 
 
put brie on a work surface and with a 2-inch round cutter cut out 10 
rounds, pressing scraps together as necessary. press thumb deep into 
middle of each round to form a small indentation and fill each cavity 
with about 1 teaspoon cranberry sauce, reserving remaining sauce. chill 
cheese rounds on a baking sheet. 
 
on a lightly floured surface unfold 1 pastry sheet (do not roll out 
pastry) and with a 2 1/4-inch round cutter cut out 10 rounds. transfer 
pastry rounds to another baking sheet and chill. unfold remaining 3 
pastry sheets and with a 5-inch round cutter cut out 10 rounds (there 
will be pastry left over). transfer pastry rounds to a third baking 
sheet and chill. 
 
on cleaned work surface arrange 1 large pastry round and brush top with 
some egg. center 1 cheese round on pastry and wrap pastry up over 
cheese to form a 3/4-inch border on top of cheese. brush border with 
some remaining egg and top with 1 small pastry round, pressing edges of 
dough together gently but firmly to seal. brush round with some 
remaining egg and chill on a baking sheet. make more wrapped brie with 
remaining pastry and cheese rounds in same manner. chill each wrapped 
brie, uncovered, at least 30 minutes. brie may be prepared up to this 
point 1 day ahead and chilled, covered loosely. 
 
preheat oven to 425 f. and lightly grease another baking sheet. 
 
bake brie on baking sheet in middle of oven 15 minutes, or until puffed 
and golden. cool brie on baking sheet on a rack about 10 minutes. 
 
serve brie warm with reserved cranberry sauce. 
 
serves 10 as a first course 
 
source: <http://recipes.epicurean.com/recipedetail.jsp?recipe_no=19540> 
 
 
 
 
 
baked brie with dried fruit in puff pastry 
 
those of you who have been to functions at domaine carneros may have 
experienced our dried fruit baked brie. it is always the most popular 
item we serve and requests for the recipe are always forthcoming. 
besides being delicious, it is easy to make and the fruity flavors and 
creamy texture allow it to pair beautifully with our sparkling wines! 
 
serves 12 
 
2 lb.  brie -- round or wedge
1/4 cup  sparkling wine -- or brandy etc.
1/4 cup  dried apricots -- or any dried fruit
1/8 cup  toasted walnuts -- rough chopped
1   sheet puff pastry -- thawed
1   each egg yolk
1 Tbsp  water
 
place brie in the freezer for about thirty minutes to make it easier to 
handle. in a saucepan, bring wine and fruit to a boil and remove from 
heat. cool. cut brie in half lengthwise, so you have a top half and a 
bottom half. roughly chop fruit into 1/4 inch pieces and mix with toasted 
walnuts. place mixture on bottom half of brie, spread evenly and cover 
with top half. on a floured surface, roll out thawed puff pastry to about 
half the original thickness or until it will cover both the top and bottom 
of the brie. whip egg yolk and water. place filled brie in the center of 
the rolled out dough and wrap brie completely, sealing overlapping dough 
with egg wash. at this point, the brie may be stored in the freezer for 
future use. thaw overnight in the refrigerator before baking. for 
immediate use, chill for half an hour in the refrigerator. preheat oven 
to 400 degrees. brush with egg wash. bake on a greased baking sheet for 
20-30 minutes or until golden brown. cool for a few minutes and serve 
with freshly sliced baguette or toasted croutons. 
 
recipe developed for domaine carneros by chef kevin simonson. 
 
source: 
<http://www.domaine.com/pages/entertaining/starters/starters19.html> 
 
 
 
 
 
brie en croûte 
 
>>from martha stewart's hors d'oeuvres handbook, by martha stewart and 
susan spungen. 
 
this hors d'oeuvre can be baked several hours before serving; it is 
just as delicious at room temperature. the cheese can be enclosed in 
the dough the day before serving, then chilled until it is baked the 
next day. any remaining puff pastry can be wrapped tightly in plastic 
wrap and frozen for up to 3 months. 
 
1 lb.  puff pastry (see note below)
1   wheel of ripe brie (60 percent butterfat), 2.4 to 2.8 pounds
1 large  egg yolk
4 Tbsp  heavy cream
 
roll out the puff pastry into a circle approximately 24 inches in 
diameter. remove the label from the brie if one is attached. place the 
brie in the center of the dough and gather up the edges, as evenly as 
possible, to encase the cheese completely. you should have a bundle of 
dough at the top. tie this with a 12 -inch strand of cotton twine to 
hold it together. using scissors, trim off excess dough and chill the 
cheese and dough, well wrapped in plastic wrap, on a parchment-lined 
baking sheet for at least i hour. 
 
preheat the oven to 400 f (208 c). whisk together the egg yolk and 
the cream and brush the mixture on top of the pastry, covering as much 
as possible. bake for 35 to 40 minutes, or until pastry is puffed and 
golden brown. (you may need to reduce the oven temperature during 
cooking to keep the pastry from browning too quickly.) 
 
cool the brie en croûte on a rack and serve warm at room temperature. 
 
yield: serves 36 
 
note: you can also use store-bought puff pastry. place two 1/2-pound 
sheets side by side, overlapping by about 1/8 inch, and press to seal 
the edge. roll out to a 24-inch square and proceed with the recipe. 
 
source: <http://www.ochef.com/765.htm> 
 
 
 
 
 
baked brie in puff pastry with cranberry chutney 
 
this elegant recipe always gets rave reviews! 
the flavors combine deliciously and the impressive presentation always 
wows guests. 
 
cranberry chutney 
 
1 can  whole berry cranberry sauce
1 Tbsp  brown sugar
1 tsp  ground ginger
1/4 cup  hot pepper jelly
2 Tbsp  tequila
 
brie 
 
1   wheel (about 2 pounds) brie cheese, rind intact
1   sheet frozen puff pastry dough, thawed
1   egg, lightly beaten
1 Tbsp  water
 
 
to make the chutney: 
combine the cranberry sauce, brown sugar, ginger and jelly in a small 
saucepot. bring to a simmer over medium heat and cook, stirring 
constantly, for 5 minutes to blend flavors. remove the chutney from the 
heat and stir in the tequila. allow the mixture to cool before using. 
 
to assemble the baked brie: 
roll out the puff pastry on a lightly floured surface just large enough 
to wrap the wheel of brie. (you might not need to roll too much 
depending on the size of your puff pastry sheet.) 
 
freeze the wheel of brie for 15 minutes before slicing. place the brie 
on a flat work surface and slice the brie in half crosswise to form two 
circles. place the bottom half of the brie upside down on the puff 
pastry sheet. top the cheese with 1 1/2 cups of the cranberry chutney 
and spread evenly over the brie. place the other circle of brie, rind 
side up, on top of the cranberry sauce. 
 
wrap the pastry up around the sides and over the top of cheese wheel, 
wrapping completely and pressing the edges of dough together to form a 
tightly sealed package. carefully flip the dough-wrapped cheese over, 
so that the gathered dough is on the bottom. place the package, seam 
side down, on a baking sheet sprayed with non-stick cooking spray. the 
brie can be prepared up to this point and refrigerated for 2 days 
before baking or frozen for up to 2 months. be sure to bring the brie 
to room temperature before baking and thaw completely if frozen. 
 
to bake the brie: 
preheat the oven to 375 f. combine the egg and water and brush the 
mixture over the top and sides of the pastry. bake the brie for 30-35 
minutes or until golden brown. let stand 10 minutes before serving. 
serve with crackers or crusty french bread slices. 
 
serves 12 
>>from chef jamie gwen 
 
source: <http://www.smartandfinal.com/recipes/bbippwcc.asp> 
 
 
 
 
 
stuffed, baked brie 
 
wheel of brie stuffed with mushrooms and goat cheese, covered with puff 
pastry and baked. 
 
2.2 lb.  wheel of brie
1 package  (17.5 oz.) puff pastry, both sheets thawed
1   egg, lightly beaten
 
  for the mushroom/goat cheese filling:
8 oz.  sliced mushrooms
2 tsp  fresh thyme
2 Tbsp  dry vermouth
6 oz.  goat cheese, crumbled
  freshly ground nutmeg
  accompaniments fruit, crackers, bread
 
prepare the filling: 
spray a nonstick skillet with cooking spray and heat over medium 
heat. add mushrooms and thyme. saute for 2 minutes. 
add the vermouth and simmer for 4-6 minutes until the liquid has 
evaporated and the mushrooms are tender. 
set aside to cool. 
to assemble the brie: 
keep the rind on the cheese and slice in half horizontally. 
spread the mushrooms over the bottom half and sprinkle with the goat 
cheese. add a few grinds of nutmeg, replace top and press down gently. 
on a lightly floured surface, roll out the puff pastry and cut into 
2 12-inch circles. 
place the brie on one circle and , pleating as necessary, pull the 
pastry up and over the side. it will not cover the top of the cheese. 
gently invert the brie onto the other circle and again, pleat and pull 
the pastry up over the wheel. wrap in plastic wrap and chill for at 
least 2 hours. 
preheat oven to 400 f. line a rimmed baking pan with parchment paper. 
remove plastic wrap and place the cheese, seam side down on a the 
baking tray. brush with the egg and bake for 25-30 minutes or until 
golden. 
to serve: 
allow the cheese to rest 20 minutes before serving. place on a serving 
tray with fruit and bread as accompaniments. 
 
source: 
<http://frenchfood.about.com/od/horsdoeuvresappetizers/r/stuffedbrie.htm> 
 
 
 
 
 
baked brie with caramelized onions 
 
"i got this recipe from my boyfriend's sister. it is absolutely 
amazing, and very easy to do. spend a little bit of time preparing, and 
a lot of time enjoying! you can also garnish with candied walnuts." 
original recipe yield: 8 servings. 
 
 
1 head  garlic
1/4 cup  butter
1   yellow onion, sliced
1   granny smith apple - peeled, cored and sliced
1   8 ounce) wedge brie cheese
1   sheet frozen puff pastry, thawed
1 Tbsp  melted butter
 
preheat oven to 400 degrees f (205 degrees c). place garlic on a baking 
sheet, and drizzle with olive oil. roast for 15 to 20 minutes, or until 
soft. set aside. 
meanwhile, melt 1/4 cup butter in a skillet over medium heat. cook and 
stir onion and apple in butter until tender and browned. set aside. 
arrange brie on top of thawed puff pastry. top the cheese with the 
apple and onion mixture. fold puff pastry over the cheese, and pinch 
closed. brush with melted butter. 
 
bake about 20 to 25 minutes, or until golden brown. serve warm. garnish 
with whole cloves of roasted garlic. 
 
source: <http://appetizer.allrecipes.com/az/55174.asp> 
 
 
 
 
 
pastry wrapped baked brie with truffled crabmeat filling 
 
from emeril live 
 
1-1/2 Tbsp  unsalted butter
2 Tbsp  minced shallots
1/2 tsp  minced garlic
4 oz.  wild mushrooms, stems removed, wiped clean and roughly chopped
 
1 cup  lump crabmeat (about 1/3 pound), picked over for cartilage and
  shells
1/2 tsp  essence (recipe below)
1/4 tsp  salt
pinch  cayenne
2 Tbsp  minced green onions
1 Tbsp  minced parsley
1/2 tsp  truffle oil
2 oz.  goat cheese, crumbled
1 package  frozen puff pastry (2 sheets), thawed
1   1pound round brie cheese
1 large  egg, beaten with 2 teaspoons water for egg wash
1 bunch  watercress, tough stems removed, rinsed and spun dry
  toast points, crackers, or croutons, accompaniment
 
preheat the oven to 400 degrees f. 
in a skillet, melt the butter over medium-high heat. add the shallots 
and garlic and cook, stirring, until soft and fragrant, 1 to 2 minutes. 
add the mushrooms and cook until they give off their liquid and start 
to color, about 4 minutes. add the crabmeat, essence, salt, and cayenne 
and cook, stirring, for 1 minute. add the green onions and parsley and 
cook for 1 minute. remove from the heat and stir in the truffle oil. 
let cool and fold in the goat cheese. adjust the seasoning to taste. 
 
roll out each sheet of pastry slightly, and cut each piece into a round 
1-inch larger than the brie. using a paring knife, cut several leaves 
or other decorative shapes from the pastry scraps. place 1 piece of 
pastry on a baking sheet lined with parchment paper. 
cut the brie in 1/2 horizontally and lay 1 piece in the center of the 
pastry sheet, cut side up. spread the cooled crabmeat mixture over the 
cut brie and top with the remaining brie 1/2, gently pushing the 2 
halves together. 
paint the edges of the bottom piece of pastry with the egg wash. top 
the cheese with the remaining pastry sheet, pinching the edges together 
to seal. paint the top pastry lightly with the egg wash, being careful 
not to let any drip down the sides. arrange the decorative leaves on 
top, and lightly paint with egg wash. bake until the pastry is puffed 
and golden brown, about 20 minutes. remove from the oven. 
 
line a platter with the watercress and place the baked brie on top. let 
sit for 5 minutes. surround with toast points and serve. 
 
yield: 6 to 8 servings 
 
source: 
<http://www.emerils.com/recipes/by_name/pastry_wrapped_baked_brie_with_truffled_crabmeat_filling.html> 
 
 
 
emeril's essence creole seasoning 
 
from emeril live 
 
2-1/2 Tbsp  paprika
2 Tbsp  salt
2 Tbsp  garlic powder
1 Tbsp  black pepper
1 Tbsp  onion powder
1 Tbsp  cayenne pepper
1 Tbsp  dried leaf oregano
1 Tbsp  dried thyme
 
combine all ingredients thoroughly and store in an airtight jar or 
container. 
 
yield: about 2/3 cup 
 
source: <http://www.emerils.com/recipes/by_id/14.html> 
 
 
 
-- 
 
(ID: 1980) Mirror: rec.food.recipes: Mon, Jul 18, 2005


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