Thursday, October 8, 2015

Baked Brie

This is one of my go-to appetizers - it's a staple at our annual White Elephant Party.  It's simple, classy and delicious.  Plus, you can leave it plain or, add fruit, nuts, jams, or jellies.

My favorite way to prepare it is with Hot Pepper Jelly in between the brie before it's wrapped and baked.  The brie is creamy and mild and the little bite of the hot pepper is a perfect match.

Be sure to serve this immediately.  Brie gets quite hard as it cools so enjoy it while it's hot!  If you have a hot plate, it works great for keeping it warm.

Baked Brie


1 sheet of puff pastry, thawed
1 wheel of brie
1 tbsp jam or jelly, if desired
1 baguette, sliced and toasted


1.  Preheat oven to 350.  Carefully slice the brie in half (skip this step if you are not filling your brie).

2.  Cut the puff pastry so that it is a large square, just slightly larger than the brie.  Using a rolling pin, roll the square out so that there is 2-3 inches of pastry on all sides of the brie.

3.  Place one side of the brie on the puff pastry and place your filling in the center.  Spread it so that it comes within a 1/4 inch of the edge.  Place the top of the brie on top and, starting with a corner, carefully encase the brie with the puff pastry.  Dip your finger in water and place it on the pastry as you seal.  This will help the pastry stick to itself and ensure a better seal.

4.  Carefully flip the brie over and bake at 350 for 30-40 minutes, until the brie is golden brown.  Serve with slices of toasted baguette or crackers.  Enjoy!

~ Sara :)


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