Baked Brie en Croûte
With only four ingredients, this sophisticated appetizer is easier to make than it might seem.
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
While this recipe calls for apricot preserves or hot pepper jelly, other fruit preserves or chutney can be used. Use a firm, fairly unripe Brie for this recipe. It is best to thaw the puff pastry dough in the refrigerator overnight, but you can also thaw it on the counter; this can take between 30 and 60 minutes, depending upon the temperature of your kitchen. Serve with crackers or bread.
Instructions
1.
Roll the puff pastry into a 12-inch square on a lightly floured counter. Using a pie plate or other round guide, trim the pastry to a 9-inch circle with a paring knife. Brush the edges lightly with the beaten egg. Place the Brie in the center of the pastry circle and, following the photos, wrap it in the pastry. Brush the exterior of the pastry with beaten egg and transfer to a parchment-lined baking sheet. Freeze for 20 minutes.
2.
Adjust an oven rack to the middle position and heat the oven to 425 degrees. Bake the cheese until the exterior is a deep golden brown, 20 to 25 minutes.
3.
Transfer to a wire rack. Spoon the jelly into the exposed center of the Brie. Cool for about 30 minutes. Serve with crackers or bread.
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