Sunday, May 3, 2009

Baked brie or Brie en Croute!

Cheese is always a matter of taste...
Different kinds for different tastes..but this is definitely a good one!

Brie de Meaux is the father of all soft-white cheeses. It was first recorded in 774AD when the gourmet and soldier Charlemagne tasted in Brie and ordered two batches to be sent to him annualy in Aix. 

But you can find is almost everywhere now:) and it is a very good starter and a great treat!

What you need for baked brie:

3 (small) sheets of puff pastry that you can find in all super market
Of course you can make your own dough...(I will post one recipe for that, later this month)
1 egg (optional)
1 Tbsp. water
1 Brie cheese round

For the filling:
In this recipe I used:
1/2 cup sour cherry jam
1/3 cup chopped almonds

BUT this is where you can improvise:
Others have used whatever jam they have,
rosemary, cinnamon & honey...and an endless list of other things:)
So use your imagination...

Let pastry at room temperature for about 40 min until it is easy to handle and unfold it on a lightly floured  surface.

Stir cherries and almonds or whatever you have in mind;)

Now there is a challenge: You can either spread the mixture directly  onto the center of the pastry... Or on the brie as I did in the pic:)

And turn it onto the pastry jam side down...

Brush the pastry with the egg & water mixture and then fold the pastry and press edges:)

Turn it upside down and  decorate if you wish:)) with the remaining pastry you may have and the cookie cutters you love...
Even though it is already spring I decided to add some snowflakes!

Bake for 20-25 min until the dough become gold... 200° C and let it stand for about 35-40 min before you serve!


Suggestion: Serve with crackers, pickled grapes, or just a bottle of red wine room temperature...

From the heart,

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