Brie en Croute (take 2)

Adapted from Pepperidge Farm

So you may have noticed I haven't posted anything here in over three months.  Life just sort of caught up with me for a while, especially around the holidays.  But this week I'm starting a new position at work that has freed up some of my time.  I am very excited to have more time now to get back into keeping up with this blog.  With that excitement, I decided to share one of my favorite recipes - Brie en Croute (Brie in a pastry crust).

The first time I made Brie en Croute, I accidentally used phyllo dough instead of puff pastry.  For that entertaining story, click here. I've never made it that way since and figured since it is one of my favorite appetizers, I should post the actual way that I make it.  So, here we go.

Now as I said, this is one of my favorite appetizers.  But, if I'm going to be honest, my husband and I have made a meal out of this far more times than I've made it as an appetizer.  It's warm, gooey goodness is especially good with crisp, tart Granny Smith apples. Yum!

Please note, I posted the directions for this recipe as they are written in the original recipe.  In actuality, I do not roll out the pastry, I don't always soften the cranberries/cherries, and I do not toast the nuts.  Oh, and I also don't refer to this as "Brie en Croute". I just call it baked Brie.  

Ingredients:

1 egg
1 T. water
1 sheet of puff pastry
8 oz. Brie wheel
1/3 cup dried cranberries (or cherries), softened*
1/4 cup chopped nuts (pecans or walnuts), toasted
1/4 cup honey
Crackers, crusty bread, and/or fruit for serving

Directions:

Heat the oven to 400ºF.  Spray a baking dish or Brie bowl with cooking spray.

In a small bowl, beat the egg and the water with a fork to create an egg wash. In another small bowl, combine the cherries and the honey.

Unfold the puff pastry onto a floured surface and roll into a 14 inch square. Spoon the cherry mixture into the center of the dough and top with the Brie. Fold the dough up over the Brie and trim the excess pastry. Brush the seams with the egg wash. 

Place the pastry-wrapped Brie seam-side down into the prepared baking dish or a Brie bowl. Decorate the top with scraps, if desired.  Brush top and sides with egg wash.

Bake for 25 minutes or until golden brown. Let stand for 10-15 minutes. Serve with crackers, crusty bread, and/or fruit.

Yields: 1 Brie en croute

*To soften the cranberries/cherries, combine with 1/2 c. of hot water and let stand for 1 minute. Drain and pat dry.