Best Brie En Croûte 2 Recipes

BRIE & MUSHROOMS EN CROUTE

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
• Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
• In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
• Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
• Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.

BRIE EN CROUTE

Steps:

• Preheat oven to 375 °F.
• Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Sauté walnuts in butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are well coated. Place walnuts on top of Brie and sprinkle brown sugar on top of nuts.
• Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

HOLIDAY BRIE EN CROUTE

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the 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 mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
• Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

PAULA DEEN'S BRIE EN CROUTE #2

Steps:

• Preheat oven to 375 degrees F.
• Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use).
• Melt butter in a saucepan over medium heat.
• Saute nuts in butter until golden brown, approximately 5 minutes.
• Place nuts on top of Brie and spread jam on top of nuts.
• Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction.
• Brush both sides of the sheet with beaten egg.
• Center the wheel of Brie on top of the pastry sheet.
• Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle."
• Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape.
• Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown.
• Serve with top-quality crackers.

BRIE EN CROûTE #2

Steps:

• Preheat oven to 375 degrees. Defrost one sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Sauté nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow). Work with pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.

RASPBERRY BRIE EN CROUTE

Steps:

• Preheat oven to 350F degrees.
• Place pastry sheet on a lightly greased baking pan.
• Place Brie in center of pastry, spread with preserves and sprinkle with almonds.
• Wrap Brie in pastry sheet, trimming excess.
• Seal seams with water and press together with fingers.
• Bake 30-40 minutes or until pastry is golden brown.
• Serve with crackers.

BRIE EN CROUTE

Steps:

• 1. Thaw pastry sheet to room temperature, about 40 minutes or until it is easy to handle.
• 2. Heat oven to 400 degrees.
• 3. Beat egg and water in a small bowl.
• 4. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square.
• 5. Stir cherries, pecans, honey and rosemary in a bowl. Discard the apple juice that the cherries were soaking in or drink it. :+)
• 6. Spread the cherry mixture onto the center of the pastry square.
• 7. Top with the Brie cheese.
• 8. Brush the edges of the pastry square with the egg mixture.
• 9. Fold the two opposite sides over the Brie. Trim the remaining two sides of the square to 2-inches from the edge of the Brie.
• 10. Fold side up onto the Brie and press edges to seal.
• 11. Place seam side down onto the baking sheet.
• 12. Decorate the top with the pastry scraps. Brush with the egg mixture.
• 13. Bake for 20 to 25 minutes, or until pastry is deep golden brown.
• 14. Remove from the oven and let stand for 45 minutes.
• 15. NOTE: I like to soften the cherries in apple juice. Let stand till it is reconstituted and pat dry with a paper towel.