Brie en Croute

 

I had my very first Potluck on Thursday and I was told to bring and appetizer!

I knew right away that I wanted to do baked brie.

Everyone LOVED it. I actually think I should have made 3 of them. {haha}

It was gone in 20 minutes!

 

Everyone has always asked me for this recipe.

It is such a party pleaser and it seems so elegant.

NOBODY has to know that it is the easiest appetizer to make.

 

Usually I will make my own puff pastry but since I was on a time crunch, I decided to buy it

pre-made instead. It's truly all the same.

Brie en Croute

 

8oz Cambert Brie Wheel

 

1 Sheet Pre-made Frozen Puff Pastry

 

1/4 Cup Apricot Preserves

 

1/4 Cup Dried Cranberries

 

1 Egg Yolk, lightly whipped

 

 

 

 Thaw one sheet of the frozen puff pastry for about 30 minutes at room temperature, while it is still pretty cold, unfold it on a floured surface and allow to thaw just until soft enough to fold over the brie.

 

In the meantime:

 

Preheat oven to 425degrees F.

 

 

 

Slice brie in half, a serrated knife works best. On one half, top with half of the apricot perserves and cranberries, reserve the rest for later.

 

 

Close like a sandwich.



 

Once you the dough is soft enough to work with, cut off the square edges to make it an even circle {reserve any excess dough for later}.

 

 

 

lightly brush the egg yolk wash over the edges. 



 



 



Spread the rest of the apricot preserves over the top of the brie, and lightly lift the dough {do not stretch the puff pastry, it wont allow it to raise properly} and over the edges of the brie wheel.

Using any little tools you might have, you can make leaves for the top, just as a decorative accent, but if you'd like it to look a little more rustic then you definitely don't have to.

Shape out the leaf shapes and start your artwork. {I am no artist, so don't judge. it will look great after it cooks no matter what!}

Arrange your puff pastry leaves how you would like them. I did mine a little long, but that was my preference. Place on silpat {as I did} or parchment paper and top with more cranberries and brush remaining egg yolk.

Bake for 20-25 minutes or until it is a deep golden brown color.

Allow to cool for 10 minutes before serving.

Enjoy!!!