Brie En Croûte 1 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:

• 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.

BRIE EN CROUTE

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Sprinkle the almonds and parsley in the center of the circle. Top with the cheese. Brush the edge of the circle with the egg mixture. 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 the baking sheet. Decorate the top with 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:

• 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.

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 CROûTE #1

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 walnuts in butter until golden brown, approximately 5 minutes. Stir in cinnamon, coating nuts well. Place mixture on top of wheel of Brie. Sprinkle brown sugar over the mixture. Carefully place pastry sheet over wheel of Brie (make sure Brie is centered). Gently pick Brie up with pastry hanging over edge and fold the pastry under Brie. Trim excess pastry with scissors so Brie lies flat, and seal all edges to prevent leakage. To give an extra-special look to the Brie, I like to cut the leftover pastry into heart shapes, flowers, etc., and place them onto the pastry on top of the Brie. Brush beaten egg over top and sides of Brie, then place cutouts on top (the egg will secure them); brush cutouts with egg. Place wrapped Brie on an ungreased cookie sheet and bake for 20 minutes until pastry is golden brown. Serve with top-quality crackers.