DISCLAIMER: this is NOT an Italian recipe, but when I tried it was so good I couldn’t help but sharing about it!
Until few months ago, when I tried this appetizer at a friend’s house, I had no idea of what I was missing! I have to say that after that night, I found tons of recipes on Pinterest involving Brie, Puff pastry and different kinds of preserves, like apricot or cranberry, and considering my love for puff pastry (remember my savory bacon and cheese pie? or my blue cheese and white onion savory pie? or – for the sweet teeth – my apples and cinnamon roses?) I had to try this recipe myself, and obviously, in my way.
If you repel the idea of cheese and preserves, you should know that so I did, but after trying this I had to change my mind! The particular taste of Brie absolutely overcome the preserves’ sweetness, but at the same time, the aftertaste of the preserves makes this appetizer very sophisticated and appealing to guests of any age. Baked in buttery, flaky puff pastry, ooey gooye cheese covered in sweet apricot preserves, it’s melt in your mouth delicious!
Just so you know, in 20 minutes your “baked brie in puff pastry will be ready” but keep in mind that you will have to thaw the puff pastry at in the refrigerator at least three hours ahead of time and you’ll get a best result if you put the brie in the freezer 20 minutes before arranging it inside the pastry. This is such an insanely easy recipe. Even non-bakers can do it!
BRIE IN PUFF PASTRY
10 SERVINGS INGREDIENTS
16 oz. BRIE cheese
apricot or cranberry preserve
1 puff pasty sheet (thaw)
1 egg and 1 tbs. water for egg wash
optional: honey to drizzle
optional: sliced almonds to decorate
your favorite kind of crackers
Roll out your thaw puff pastry on a parchment paper sheet. Don’t worry if It doesn’t look perfect, it will look gorgeous once baked. Roll it out as thin as possible and give it a “square shape”. If necessary, cut away the pastry in excess. Wisk the egg and water in a separate cup.
Place the brie (white rind included) in the center of the pastry, cover with preserves (I prefer the apricot one), and fold up the corners of the pastry one at a time, brushing all the dough with the egg wash as you go, using it like glue to hold the pastry together.
If you feel confident, try to fold the top of the pastry as to form a small rose, it will look very cute! Transfer to a baking sheet and chill for 20 minutes uncovered in the fridge. Preheat the oven to 400 F (220 C.). Bake at 400 F. for 20-25 minutes until the pastry is golden and puffed.
Remove from the oven and place in a nice cutting board decorated with fresh fruit and crackers. Allow to cool for 5 minutes and serve.
TIPS: – Brie in puff pastry leftovers are not so good. The day after the puff pastry will be soggy and chewy and the cheese solidified. Make this appetizer when you have enough people to finish it up!
– I didn’t try, but I saw recipes on Pinterest where they suggested to drizzle the puff pastry (once baked and out of the oven) with honey, and top with sliced almonds.
– You can opt for placing the preserves inside the cheese previously sectioned in two layers, but I preferred placing the preserves on top of the cheese in case some picky eater would have liked the idea of setting the preserves aside.
– If you didn’t use all the pastry, fill up the pieces you have left with nutella, fold it at the best you can, and bake it while the brie is in the oven too. You’ll have a small tasty dessert !
– Besides my passion for Italian food, which – I would dare to say – is part of my “identity”, I appreciate good food from all over the word, and sometimes I revisits the foreign recipes with an Italian touch. This post is one example, but if you look for more, check out also: jalapenos popper deep; fennel and pears salad, my Italian style cheese cake, my special version of the classic banana cream pie, corn flakes and raisins cookies, Irish coffee, macarons for beginners .
I really hope you will like my recipe this week, even though it’s not authentic Italian!
Have ever baked brie with puff pastry? Do you use a different recipe?
I would love to hear your thoughts!
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IN CASE YOU DON’T KNOW,
my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.
Check out my HOME BAKERY PAGE to learn more!
2 thoughts on “Baked brie in puff pastry : a sweet-and-sour appetizer to die for!”
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Thank you Cindy! It really is mouthwatering!