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.
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.
Puff Pastry-Wrapped Brie
Prep Time: 10 minutes | Makes: 6
- 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
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.