Bakedbrie Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2.
• Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.
• Cook's Note 2: The brie can be made, wrapped securely and stored in the freezer up to a month ahead of time.

Steps:

• Preheat the oven to 350 degrees F.
• Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
• Serve with crackers.

Steps:

• In a large bowl, beat the butter, cream cheese and flour on low speed until mixture forms a ball. Divide in half and wrap each portion in plastic wrap; refrigerate for 30 minutes., On a lightly floured surface, roll out each portion into a 7-in. circle about 1/8 in. thick. Place one circle on an ungreased baking sheet. Place Brie on pastry and top with remaining pastry circle; pinch edges to seal. Flute bottom edge if desired., In a small bowl, whisk egg and water; brush over top and sides of pastry. Bake at 400° for 15-20 minutes or until golden brown. Immediately remove from the baking sheets. Let stand for 30 minutes before serving. Serve with crackers and fruit.

Steps:

• Preheat oven to 325' Remove rind from top of cheese, cutting to within 1/2 inch of outside edges.
• Spread chutney on top, sprinkle with bacon.
• Bake at 325 degrees for 20 minutes.
• Serve with crackers or on baguette slices.

Steps:

• Preheat the oven to 350°F (180°C).
• Cut off the top of the bread boule so the top surface is flat and without crust. Slice the crusty top into sticks and set aside.
• Set the brie wheel on top of the bread and cut out a hole for the brie. Set the brie aside and remove the cut out bread.
• In a small bowl, mix the olive oil with 2 cloves of garlic and brush over the bread. Set the boule aside.
• Carefully cut the top rind off of the brie wheel. Place the brie, cut-side up, inside the bread and set it on a baking sheet lined with parchment paper.
• Scoop out about a tablespoon of the center of the brie and pour the white wine into the divot.
• Top the brie with the remaining minced garlic and chopped bacon, and season with pepper. Arrange the bread sticks next to the bread on the baking sheet.
• Bake for 15- 20 minutes, until the brie is completely melted.
• Sprinkle with chives.
• Dip the bread sticks and any other dipping items you'd like in the brie.
• To reheat, bake the brie at 250°F (120°C) for about 15 minutes, until melted.
• Enjoy!

Steps:

• For caramelized onions, cook onion in hot butter or margarine in a small saucepan, covered, over low heat about 15 minutes or until tender and golden, stirring occasionally.
• Meanwhile, stir together tomato preserves or mango chutney (cut up any large pieces of chutney), rosemary, and crushed red pepper in a small bowl.
• Cut off a thin slice from the top of the Brie to remove the rind; discard.
• Place the Brie in an ungreased 9-inch pie plate.
• Top with tomato or chutney mixture, then with caramelized onions.
• Bake, uncovered, in a 325F oven about 10 to 12 minutes or until Brie is softened and warmed but not runny.
• Serve with breadsticks, crackers, or bread slices.

Steps:

• In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside.
• Lightly dust work surface with flour. Place 2 sheets (one box) of puff pastry on the work surface one on top of the other. Using a rolling pin, adhere the 2 pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.
• Place the brie in the center of the puff pastry. Top the brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over brie to enclose. The center of the brie will not be completely covered with pastry. Transfer to prepared baking sheet.
• Lightly dust work surface with flour. Repeat rolling and cutting process with remaining 2 sheets of puff pastry. Drape pastry over the brie, tucking the edges under to enclose.
• In a small bowl, combine egg yolk and cream to make an egg wash. Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped brie. Brush the wrapped brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.
• Preheat oven to 400 degrees. Bake brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350 degrees and bake until dark golden brown, 25 to 35 minutes more.

Steps:

• Take out the pastry to defrost, this will be the most time consuming step.
• Once it is defrosted, roll the dough out to more of a round shape.
• I do this right on the cookie sheet that I am going to cook it on.
• I also like to have a layer of parchment paper so that it won't stick later.
• Preheat the oven to 400.
• Once the dough is rolled out, spread the preserves lightly on the entire surface.
• You may not use all the preserves, it should be just a thin coating.
• Cut the rind off the top of the brie only.
• Place the brie in the center of the pastry.
• Use a knife to break the almonds.
• In a pan heat them with the butter for 3-5 minutes, stirring constantly.
• Layer the brown sugar on top of the brie.
• Place the nuts on top and finish off with the cinnamon and nutmeg.
• Fold the pastry up around the brie, not pulling to make holes.
• Squeeze the pastry together, using wet hands or extra preserves to help it stick.
• Beat one egg with a little water to make an egg wash.
• Brush the egg onto the pastry all over.
• Place the brie in the oven for 20 minutes.
• Check on it at this time, some ovens need a few extra minutes to give it a nice golden color.
• Serve with crackers or without.
• I have used this as a stand in for cheese and crackers and as a side dish for beef stew, and both times every bite disapeared.