Sometimes it’s fun to bake an appetizer that is as pretty as it is yummy. Especially when very little effort is needed and you end up with results like this:
Here’s the simple list of ingredients:
- 1 small wheel of brie
- 1 sheet of puff pastry, thawed according to directions on package
- a handful of chopped walnuts
- a handful of brown sugar
- 1 egg for the egg wash
Preheat oven to 400F. Line a baking sheet with parchment paper or a silpat.
Roll the puff pastry on a lightly floured surface to smooth it out.
Place brown sugar and walnuts in the center of the pastry, in a little circle approximately the size of the brie.
Unwrap the brie and place top down on the sugar and walnuts. Note: leave the rind on, or the brie will not maintain its shape as it bakes.
Using a knife or kitchen shears, cut a circle around the brie about 1 1/2-2-inches larger than the brie. Reserve the trimmings for decorations.
Pick up a side and fold over the brie, keeping the pastry as close to the side of the brie as possible without ripping it.
Continue with other sides until the brie is completely enveloped. Your folds don’t need to be perfect, because this will be the bottom.
Place the brie on prepared baking sheet. Make an egg wash by lightly beating the egg with a little water. Seal the last flap with egg wash and turn the brie smooth-side up.
Brush the top and sides of the pastry with egg wash. Use a small cookie cutter to cut decorations for the top of the brie, if you choose. I chose a little heart for those of you starting to plan for Valentine’s Day. You could also get really creative and design your own decoration using a knife.
Layer the hearts how you like them, brushing with egg wash after each layer.
Bake 20-25 minutes or until pastry is puffed and browned.
Let stand 20 minutes before serving.
How clever are you for creating this appetizer art? Let me tell you, I was pretty pleased with myself and had to call Michael into the kitchen so he could oooo and ahhhhh over how pretty this brie turned out!
If you want to be extra fancy-schmancy, call it by its French name, Brie En Croute.
Cut into the pastry and find the lovely, creamy, melty brie; along with a bit of sweet and crunch. Eat it just like this, or with crackers, or bread. Yummy! (I transferred the brie to a plate with higher sides so I could take it with me to a party.)
Here’s another Baked Brie I think you’ll like, from A Full Measure of Happiness: Baked Apricot Brie. How will you bake your next brie?