Brie En Croute With Cherries Recipes
DRIED CHERRIES, PECANS AND ROSEMARY BRIE EN CROUTE
Provided by Food Network
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. 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. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture
- Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture.
- Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.
- *To soften cherries, mix the cherries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry.
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.
HOLIDAY BRIE EN CROUTE
Steps:
- 1.Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. 2.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work 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. 3.Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers. 4.Flavor Variation: For Brie en Croute Provencal, omit the preserves, cranberries and almonds. Stir 1/4 cup diced jarred sun-dried tomatoes, 2 tablespoons olive tapenade and 2 tablespoons toasted pine nuts in a small bowl. Spoon the mixture in the center of the pastry sheet. Top with the cheese and proceed as directed above.
MINI BRIE EN CROUTE
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll out each pastry to a 10-in. square. Cut each pastry into sixteen 2-1/2-in. squares. Cut Brie into 32 pieces; place a piece of Brie in the center of each pastry square. Bring corners of pastry over Brie and pinch edges to seal., Place 2-in. apart on a parchment paper-lined baking sheets. In a small bowl, whisk egg and water; brush over puffs. , Bake until pastries are golden brown and puffed, 20-25 minutes. Serve warm.
Nutrition Facts : Calories 100 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 96mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard.
- On a lightly floured work surface, roll each pastry sheet out to a 12-inch square. Trim the corners of each sheet to form two circles. Set the scraps aside; you'll use those later for decorations. Put one of the pastry rounds on the prepared baking sheet. Cut off the top rind of the cheese and place the Brie on top of the pastry, rind side down. Drizzle the top of the cheese with the honey, and then top with the dried cherries, pecans and rosemary.
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