Baked Brie en Croûte

From The Best Make-Ahead Recipe

Why this recipe works:

When developing our baked Brie en croute recipe, we assumed that perfectly ripe, soft Brie would be the right choice. In this case, however, perfectly ripe Brie proved disastrous: once we sliced into the baked puff pastry shell, the cheese ran into a shallow, oily pool. We looked in the… read more

When developing our baked Brie en croute recipe, we assumed that perfectly ripe, soft Brie would be the right choice. In this case, however, perfectly ripe Brie proved disastrous: once we sliced into the baked puff pastry shell, the cheese ran into a shallow, oily pool. We looked in the opposite direction and found that less-mature cheese melted perfectly—a molten center of cheese that was spreadable but didn’t run once baked. As for the puff pastry covering the cheese for our Brie en croute recipe, we found that preheating the oven to 400 degrees provided just enough heat for the maximum “puff” and proper browning. (A brush of egg wash before going into the oven also aided in giving our pastry good color and shine.)

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Serves 8 to 10

The texture of the baked Brie will depend on the brand, type, and age of Brie you buy; it may melt completely or may merely soften. If the Brie melts completely (easy to identify after it’s baked), let it cool for 30 to 40 minutes before serving, or else it will be very soupy and hard to eat. Nearly any flavor of preserves, jelly, or chutney can be used. Serve with crackers, small toasted pieces of baguette, or wedges of apple or pear.

Ingredients

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