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A Large Wheel of Brie

We all have our chores.

Two of my weekly chores are to first make a menu for the week and second shop for the groceries we need to fulfill that menu. As I now do most of the cooking, I prefer these chores (especially to dusting).

As mentioned previously, I use the Paprika App to both house my recipes but to also help make my menu and grocery list.  The app does a great job of taking the ingredients from all of the recipes I have put on the menu and to put them into a single list. It not only puts items in common categories automatically (produce, dairy, etc…) but it will often combine items (1/4 cup of milk and ½ cup of milk becomes ¾ cup of milk to buy).

I can take that list with me to the store, but I don’t. I take the auto generated list and identify only the items I don’t already have and then I write the item on a sheet of paper. The sheet has six sections based on the layout of the store I go shopping in.

Here in lies the issue. I will often take a nicely described item and shorten it for my list. This happened a while back with Brie.

I was making a recipe with Brie and when I made the list I just wrote down Brie. Standing in front of the cheese case, I grabbed a large wheel of the cheese and moved on. What the recipe needed was merely a small sliver.

What does one do with a mostly complete wheel of Brie? Bake it.

I decided to make this for Christmas eve last year and it was a hit.

By using the frozen puff pastry, this is a breeze.

Photo Dec 24, 6 22 04 PM

The original recipe showed a neat little bow to be made with the dough, but I decided to go with the easy shape of a tree.

The cut in the Brie caused it to ooze a little more during baking, but it looked great and tasted how it looked.

Photo Dec 24, 8 26 00 AM

Puff Pastry-Wrapped Brie

Prep Time: 10 minutes | Makes: 6

Ingredients:

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
  • 1 (8-ounce) Brie cheese round
  • 1 egg
  • 1 tbsp. water

Directions:

Ingredients 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions 1 (8-ounce) Brie cheese round 1 egg 1 tbsp. water

Directions Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration. Beat the egg and water in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture. Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minutes before serving.

Source: http://m.puffpastry.com/recipe/60320/puff-pastry-wrapped-brie

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Categories: appetizer, Baking 2, Cheese, Christmas, French, kosher, Recipes, snack, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

13 Comments on “A Large Wheel of Brie”

  1. January 8, 2013 at 11:20 am #

    I have made this same kind of puff pastry wrapped brie for many years. What I do differently is to add different pestos as a filling between the pastry and the Brie, depending on the season. Instead of cutting the puff pastry to make a design I use the bits of pastry scraps after wrapping it to create little designs as a topping. I have been used food coloring to highlight some of the design elements.

    • January 8, 2013 at 3:04 pm #

      I’ve done that before to! My favorite filling is rubarb strawberry jam, it’s fantastic!

  2. January 8, 2013 at 11:46 am #

    I love anything with brie. I’ll have to try this recipe. Thanks!!

  3. January 8, 2013 at 1:23 pm #

    It looks yummy!

  4. January 8, 2013 at 9:49 pm #

    Yummm I love Brie, I must try this!

  5. January 9, 2013 at 3:25 am #

    Brie cheese is great and this is an easy recipe to do – thanks!

  6. January 9, 2013 at 6:38 am #

    Yum…The Only thing I do differently is add apricot preserves to it. Yum.Yum:)

  7. January 9, 2013 at 10:34 am #

    I like spreading the Brie with a layer of chutney, pepper jelly or onion marmalade before closing up the pastry. A decadent holiday treat!

  8. January 9, 2013 at 1:20 pm #

    I am drooling. I’ve heard of baked brie with puff pastry or with fruit, but now that I know how easy it really is, I feel the impulse to make it this second. (As I’m at work, that won’t be happening. Probably for the best, or I’d eat it all myself.)

  9. January 9, 2013 at 5:05 pm #

    We had a giant wheel of brie for our new year’s eve festivities. We used crescent roll dough instead of puff pastry, and had a filling of raspberry jam. We used apple slices and ritz crackers to dip. DELISH.

  10. January 10, 2013 at 6:09 am #

    I have printed this off and I will ask Mrs Sensible to have a bash at it.

    I love Brie

  11. Vibrant Bean
    January 10, 2013 at 10:56 am #

    I like this! I baked brie once without the puff pastry but topped it with tapenade

  12. January 10, 2013 at 4:32 pm #

    Love this idea for hostest gift to a friend! Easy to transport and doesn’t take up much room in the oven! Thanks!

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