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40 min

Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans

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Time

40 min

Serving

14 persons

Calories

0

Rating

4.00★ (1)

Author: Antonina Blum

This is a very delicious and tasty dish. A warm and creamy round of brie topped with honey, dried cherries and nuts, all encased in golden puff pastry. People love this stuff and always ask for the recipe. The truth is that you barely need a recipe; store-bought frozen puff pastry makes it super simple.

Ingredients

  • frozen Puff Pastry: 2 sheet (thawed)
  • honey: 2 Tbsp
  • cherries: 0.3 cup (dried; roughly chopped)
  • pecans: 0.25 cup (chopped)
  • rosemary: 1 tsp (fresh; chopped)
  • brie cheese round: 16 oz. (about 6-inches in diameter)
  • large egg: 1 piece (beaten with 1 tablespoon water)

Metric Conversion

Stages of cooking

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  1. Before we get to the recipe, a quick word about the technique. Most baked brie recipes call for wrapping one large sheet of puff pastry around the cheese, which results in a thick and doughy bottom layer that doesn’t cook through. To avoid that, I sandwich the brie between two smaller pieces of puff pastry and crimp the edges with a fork. This both seals in the cheese and creates even top and bottom layers, which puff up and become flaky, just as puff pastry should.

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  2. Begin by rolling each pastry sheet into a 12-inch square. Trim the corners to make two circles.

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  3. Place one of the pastry circles on a parchment-lined baking sheet. Cut off the top rind of the cheese and place on top of the pastry. Then drizzle with honey.

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  4. Top with the dried cherries, pecans and rosemary, then brush the exposed pastry with an egg wash.

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  5. Place the second pastry circle on top; press the pastry directly against the cheese and bottom pastry.

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  6. Trim the pastry, leaving a 1-inch border around the cheese.

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  7. Use a fork to firmly crimp the edges and seal in the cheese.

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  8. Brush with the egg wash.

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  9. Next, use the scraps to make decorations. Simply cut out leaves and use a sharp knife to make indentations for the ribs.

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  10. Decorate the top of the pastry with the leaves, and a berry or two, if you like, then brush the decorations with the egg wash.

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  11. Bake for about 20 minutes, or until golden brown.

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  12. Let the baked Brie sit for at least 45-50 minutes before serving, otherwise the cheese will ooze right out.

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History of Baked Brie en Cro?te with Honey, Dried Cherries, Rosemary & Pecans: Baked Brie en Cro?te with Honey, Dried Cherries, Rosemary & Pecans has been around for many years, and it is believed to have originated in France. Brie cheese, which is a soft cheese with a creamy texture, is the main ingredient of this dish. Its delicate flavor pairs well with the sweetness of honey and cherries, and the crunchiness of pecans. The combination of these ingredients wrapped in puff pastry creates a perfect harmony of flavors and textures.

Tips and Tricks for Baked Brie en Cro?te with Honey, Dried Cherries, Rosemary & Pecans Recipe:

  1. Make sure to use a high-quality brand of brie cheese for this recipe.
  2. Thaw the puff pastry according to the package instructions before using it.
  3. Chop the dried cherries and pecans into small pieces so that they are evenly distributed on top of the cheese.
  4. Do not overfill the pastry with the filling, or it will become difficult to seal the edges.
  5. To prevent the cheese from melting out of the pastry, let the baked brie cool for at least 15 minutes before serving.

Tips for presenting the dish:

  1. Serve Baked Brie en Cro?te with Honey, Dried Cherries, Rosemary & Pecans warm, but not hot, so that the cheese is slightly firm and easy to cut.
  2. Garnish with fresh rosemary sprigs and additional cherries and pecans for an elegant presentation.
  3. Pair with crackers, sliced baguette, or fresh fruit for a perfect appetizer or dessert.

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