Brie pastry - oh it’s so good
Beth’s Carnival of the Recipes #8 is rolling around on Thursday, and blogdaughter Angela will be hosting. so everyone submit lots of great recipes for this week’s Carnival, and let’s have a yummy good time. i learned this one from one of the ladies i used to hostess baby showers with (we all went to church together). i think it’s from Mel K., but i’m not sure. Sizzle’s boyfriend Big Josh looooooves this stuff.
here’s what you need:
1 frozen puff pastry sheet, thawed
1 circle of brie cheese (not the huge wheel thing, but you know, the kind you buy in packs of 3 at Sam’s for $7)
any flavored sauce or saucy flavor, your choice
piece of string or yarn or something
here’s what you do:
get the pastry good and thawed, make sure it’s bendable and shapeable. don’t prematurely bend! unfold it and lay it out on a cookie sheet (spray the sheet w/ cooking spray first), make sure the cracks are good ‘n sealed.
place the unwrapped brie in the center of the pastry sheet. please unwrap the brie. please.
gather the sheet up around the brie, make a cute little bunch on top. tie the string around the top and make a pretty little bow, so the pastry now looks like a little sack-thingy.
bake at whatever temp the pastry sheet’s package says for a little longer than the pastry sheet’s package says.
to serve, put it on a pretty plate and let people cut their own pieces off with kitchen shears. but if they’re klutzy like me, it’s perhaps best for you to do the cutting yourself (but only after they’ve seen how cute it is!!). serve with your sauce of choice, or it’s wonderful alone. i like a raspberry chipotle sauce for dipping, or anything w/ louisiana hot sauce flavor.
UPDATE: reader… um… BrianG reminded me about this part. brush the top with a little bit of beaten egg white before you bake it to give it a nice little shine. enjoy!
I’m going to try this. I sounds easy and elegant. I’ve got lots of showers and then the holidays coming up. This should be perfect!
October 6th, 2004 at 9:46 amyou can try some honey and some craisins inside the baked brie as well. that stuff rocks. why does it have to be so french?
October 6th, 2004 at 11:22 amI love this. Cranberry sauce is traditional, but apricot works too. There goes the diet…
October 6th, 2004 at 1:31 pmCarnival of Recipes #8 - Come and get it!
October 8th, 2004 at 10:31 amAlthough we don’t have any entries for breakfast this week, Jordana from Curmudgeonry is sharing an applesauce recipe which uses sweet apples as well as Granny Smith apples.