Brie en Croute / Baked Brie with Pepper Jelly
Delicious and gooey, this baked brie/brie en croute is the perfect appetizer for a Southern holiday.
Ingredients
Ingredients
- 1 sheet puff pastry thawed
- 1 wheel Brie cheese 8 to 12 ounces, 5- to 7-inch diameter
- 1 egg large, beaten
- 3 tablespoons pepper jelly red or green
- Baguette slices or crackers to serve
Instructions
Instructions
-
Warm the oven to 400°F: Place an oven rack in the middle position.
-
Line a baking sheet with parchment and set aside, or bake your brie in a pie plate.
-
Dust your counter with a small amount of flour and unwrap your puff pastry and place it on the counter. Rub your rolling pin with a little flour and roll the puff pastry until you have a large rectangle.
-
Place the round of brie in the middle of the pastry.
-
Top with pepper jelly.
-
Fold the corners over the brie, forming a neat package.
-
With a pastry brush or a paper towel, lightly moisten the edges of the puff pastry with the beaten egg and use your hand to gently press the edges against the brie and neaten up the sides.
-
Transfer the wrapped brie to the baking sheet or pie plate.
-
Brush the pastry all over with the beaten egg, making sure to coat the sides and folds but don't let the egg puddle underneath.
-
Bake the brie until the pastry is deep golden-brown, 35 to 40 minutes.
-
Allow to cool 5 to 10 minutes. Don't cut into it too early-- it will be molten hot.
-
Use the parchment paper to transfer the brie to a serving plate.
-
If you baked it in a pie plate, serve straight from the plate. Make sure it isn't still too hot.
-
Arrange sliced baguette or crackers around the brie and serve while still warm.