Paula Deens Brie En Croute Recipes

BAKED BRIE EN CROUTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk egg and water together to make egg wash.
• Roll out puff pastry gently to a 14-inch square. Trim corners with a knife or pizza cutter to make a circle. Spread apricot preserves over the pastry, leaving a 1-inch margin around the edge. Sprinkle cranberries and almonds over the pastry, and place Brie cheese in the center.
• Brush the edges of the pastry with some of the egg wash. Fold top and bottom of pastry over the dough; trim 2 inches off each edge. Fold remaining pastry on top to cover the Brie cheese completely. Press the seams with your fingers to seal. Remove any excess apricot preserves that leaks out.
• Transfer wrapped cheese, seam-side down, to baking sheet. Brush top with egg wash.
• Bake in the preheated oven until top is golden brown, about 20 minutes. Let stand before serving, about 30 minutes.

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 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.

BAKED BRIE EN CROUTE

Steps:

• Preheat oven to 375°F.
• Defrost puff pastry for approximately 15 to 20 minutes and unfold.
• In a saucepan, melt the butter over medium heat.
• Saute the walnuts in the butter until golden brown, approximately 5 minutes.
• Add the cinnamon and stir until walnuts are coated well.
• Carefully slice the top rind ONLY off of the brie round.
• Spread your choice of fruit preserves over the top of the brie.
• Then place the walnut mixture on top of the Brie ad fruit and sprinkle the brown sugar over the top.
• 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.
• Serve with crackers.